POULTRY-CRAFT. 1gl 
281. Fowls Must Fast Before Being Killed —that when killed the crop 
and intestines may be empty. No food should be given for at least twelve 
hours previous to killing, and a longer fast — eighteen to twenty-four hours — 
is desirable. 
282. The Killing is Done by Bleeding in the mouth or neck with a 
sharp knife. (Knives made specially for poultry killing can be procured). 
It used to be the. practice to stun the bird by striking on the head or back with 
a stick before bleeding. This was discontinued because when stunned the 
birds did not always bleed properly. Bleeding in the mouth is the method 
most favored, because the cut is hidden, and thus the carcass is more sightly. 
As it is the more difficult way, one who is uncertain of his ability to do it 
right, should bleed in the neck the fowls he kills to sell until by practice on 
fowls to be used at home, he has become expert in bleeding in the mouth. 
The method of making the cut, is thus described by Boyer : — 
‘‘ The bird’s legs are fastened to a stout cord suspended from the ceiling, and a hogs- 
head or barrel is placed underneath to catch the blood and feathers. Then the operator 
gets in front of the bird, placing it under his left arm; * * runs the knife back in the 
mouth, and then bringing it a little forward, cuts crosswise, severing an artery. The 
mouth, during the operation, is held open with the fingers of the left hand. Great care 
is taken not to cut too much, for fear of the bird dying before the feathers are all 
removed, in which case it would be difficult to pick.” 
All operators do not make the cut in the same way. Cooper says: 
“*Make a sharp cut lengthwise in the mouth, to make them bleed; then a slot upwards, 
which penetrates the brain.” 
McFetridge : 
‘Have a weight, say two pounds, with hook attached, to fasten in the chicken’s lower 
beak to keep the head steady, and over the barrel. With a sharp knife make a cut 
crossing at the base of the brain inside the mouth; then turn the knife blade and make 
a deep cut in the roof of the mouth into the brain.” 
Novices can take their choice of these methods. Each will settle on that 
which comes handiest to him. 
283. Dry Picking.— In dry picking the feathers are removed while the 
bird is still alive (though paralyzed) . The success of picking by this method 
depends on removing a@d/ the feathers while the bird ts bleeding. In dressing 
broilers, the pin-feathers and stubs must be removed afterwards with the fingers 
and a small knife. When the bird is perfectly clean, the blood is washed from 
the mouth and throat, and the carcass is placed in cold water, to which a little 
salt has been added, and allowed to remain there for several hours, until 
thoroughly cooled. It is tlien taken from the water and hung up to dry before 
being packed. 
284. Scalding.—In scalding the success of the operation depends on 
having the water at the right temperature — as near boiling as it can be — and 
yet not boil,—and getting all the feathers to be removed thoroughly and 
