DUCKS AND GEESE 



they may be easily caught. Each goose as caught Is 

 examined to see whether it is in condition for killing. 

 If it is not it is put back with a later lot for addi- 

 tional fattening. Good condition in a goose is 

 judged by its weight when handled and also by the 

 condition of its breast and the fat on its back. A 

 good place to test geese for fat is on the side of the 

 body just below the point where the wing joins the 

 body. If fat can be seized between the thumb and 

 finger at that point, the goose is in good condition. 



Dry Picking. All fattened geese for the Boston 

 market are dry picked. The goose is held between 

 the knees of the picker with the wings held fast 

 against the sides of the body. The head is grasped 

 by the left hand, the mouth forced open and the 

 veins in the back of the throat just beyond the skull 

 severed with a sharp knife for the purpose of bleed- 

 ing the bird. If the bird is to be stuck, which is not 

 always done, the point of the knife is then plunged 

 through the roof of the mouth to the brain. The 

 legs are then seized in the left hand, together with 

 the ends of the wings to prevent the goose from 

 struggling and the goose is struck once or twice 

 sharply on the back of the head with a club held in 

 the right hand. This is for the purpose of stunning 

 the bird. The geese may also be bled by sticking 

 the knife through the neck from the outside just be- 

 low the head. 



The picker then takes his seat beside the feather 

 box, holding the goose on his lap with the head held 



206 



