194 



PROFITABLE POULTRY PRODUCTION 



immediately in a cloth for about two minutes; then 

 the down will roll off with the feathers. 



All scalded poultry should be " plumped '' after 

 picking by dipping for about two seconds in very 



hot water — just under the 

 boiling' point — and then 

 thrown into cool water of 

 the natural temperature, 

 where it should remain for 

 15 or 20 minutes. When 

 the scalded poultry is to 

 be packed dry for cold- 

 FRAME OF SHIPPING COOP weather shipment it should 



be taken from the first 

 cold plumping water and hung up by the feet until 

 thoroughly cold and dry; it will then be ready to 

 pack. But when it is intended to pack in ice for 

 warm-weather shipment, the poultry should be 

 transferred from the first cold bath to another of 

 colder but not ice-cold water and remain there for 

 half an hour to an hour, 

 after which it should be 

 placed in ice water and left 

 for eight to ten hours, when 

 it will be ready to pack. 



PACKING 



Barrels and cases hold- 

 ing about 200 pounds are 

 commonly used ; the latter 

 are the best for turkeys 

 and geese. If any packing 

 is used it should be only 

 clean, dry and hand-threshed wheat or rye straw. 

 A layer of straw should be placed in the bottom of 



COOP COMPLETE 



Frame and floor of light 

 material. Sides of strong 

 canvas. Size to accommo- 

 date fowls comfortably 

 without stooping. 



