248 PROFITABLE POULTRY PRODUCTION 



drakes, however, give a sort of a hissing quacK 

 or they may not be able to make a sound. Later 

 on the characteristic curled tail feathers distinguish 

 the drakes. 



The usual method of killing ducks is the same as 

 for chickens, except that after the veins and ar- 

 teries are cut in the mouth, a sharp blow upon the 

 head is given by striking against a post. This re- 

 duces undue movement and consequently soiling of 

 the feathers from the blood. Since duck feathers 

 command good prices they form an item of revenue 

 not to be neglected. It is necessary to pick dry 

 in order to get the best prices. As a rule, the sale 

 of feathers will about pay for the cost of picking. 

 Another advantage about dry picking is that dry- 

 picked ducks usually sell for better prices than 

 scalded ones. 



The best time to kill ducks for market is at aboat 

 ten weeks old or before a new crop of pin feathers 

 appears. This reduces the amount of work con- 

 siderably. Pin feathers may be removed more 

 easily if wetted, since they may be caught between 

 the thumb and a knife blade held in the hand. 

 Usually the soft feathers from the wings are not 

 removed, neither are the head and neck plucked. 

 Ducks are rarely drawn or beheaded for market. 

 After plucking the wings are brought close to the 

 body and held in that position by strings or band- 

 ages. All the blood is removed by washing and 

 the ducks are then placed in fresh water to cool 

 down and later put in ice water. Generally it is 

 thought best to place them breast downward so as 

 to make the breasts look more attractive when ex- 

 posed for sale. 



