POULTR?-CRAFT. . 2447 
less apt to disfigure them.* The picker sits beside a box (for the feathers) about level 
with his knees, with the duck across his lap. He holds its head between his knee and 
the box to prevent its fluttering and soiling the feathers with blood. In removing them 
his hand is frequently wet in a dish of water. This causes the feathers to stick to it, 
and enables him to grasp and pluck them with little effort. The wing, tail, and hard 
feathers are thrown out; the others are saved. They are usually removed by a sharp jerk 
in the opposite direction from which they lie, the skin meanwhile being drawn taut. If 
very tender the skin at the roots of the feathers is held between the fingers, and they are 
pulled out straight a few ata time. The pin-feathers are wet down to cause them to 
stick to the hand, and then caught between the thumb and the blade of a knife held in 
the hand. The soft feathers are left on the wings, and the head and neck are not 
plucked. The ducks are not drawn or headed. The wings are held in place by a string 
tied about the body. The legs are washed, and the blood washed from the mouth and 
head. The ducks are soaked in fresh water fora time, then put in ice water. If placed 
breast down the abdomen will look more plump and attractive in shape after they harden. 
The small stern bones which otherwise would stick out, are previously bent down. 
Scalding Ducks.—Ducks are killed for scalding as described for chickens, 
in § 2582. The method of scalding is described in { 284. The plumage of 
the duck being more dense, the scalding takes a little longer. Some pickers 
wrap the scalded duck in a blanket, and let it-steam a few minutes; but this 
practice is condemned because it partially cooks the skin, thus spoiling the 
appearance of the duck. 
372. Packing and Shipping instructions are the same as given in 
{{ 286—288, but in packing ducks they should be placed breast down, in 
barrels; and in boxes, breast down in the bottom layer, and up in the top 
layer. 
373. Exhibiting Ducks.—Ducks should require little preparation for the 
show room. Here is where the superiority of a water range is undeniably 
evident. Ducks which have always had the opportunity to keep clean are 
brighter, more sprightly, firm in plumage. Showing is very hard on ducks, 
especially on the timid Pekins. They lose weight rapidly. Some breeders 
will not show the same ducks twice in a season, and will not show at all 
except at shows early enough to leave them time to get the birds in breeding 
condition again early in the season. 
374. Diseases of Ducks.—Ducks that are at all well cared for are rarely 
sick. Sick ones are Jefter dead. There are no diseases peculiar to ducks, 
but ducks which run with other fowls sometimes contract diseases from them. 
Damp quarters often cause lameness. Occasionally a duck will show slight 
symptoms of cold—a frothy scum covering the eyes. They should be washed 
clean with warm water containing a little carbolic acid, and the bird treated 
for a cold ({ 313). If the cold is at all severe, it is better to kill the duck. 
* Notz.— By preventing proper bleeding. 
