RANKIN'S DUCK BOOK 



fact, all that can be removed without tearing the skin. The 

 down can usually be rubbed off by slightly moistening the 

 hand and holding the skin tight. As there are often some pins 

 which cannot be taken out without tearing and disfiguring 

 the skin, and some down that will not rub off, they must be 

 shaved off. A knife should be kept for the purpose. This 

 knife should be made of the finest oiltempered steel, and must 

 be sharper than the best razor. The tops of the wings should 

 be left on, and the bird picked half way down the neck. The 

 bird should not be drawn nor the head removed. All this is 

 in leality done in much shorter time than is required to de- 

 scribe it. The expert performs his duties mechanically. The 

 feathers actually seem to stick to his fingers, and he will in 

 seven minutes pick a duck in far better shape than a novice 

 would in an hour. The bird on being picked, should, after 

 the blood is washed carefully from the head, be thrown into 

 a barrel or tank of floating ice. It will harden up so that its 

 rotundity of outline will be preserved. 



This method is far better than that practiced by some 

 parties, who pack their birds in ice at once, where the bodies 

 are compressed into all manner of shapes and harden up in 

 that position, and never again can acquire that attractive 

 appearance and rounded outline which a well-fattened duck- 

 ling should present. After the birds are hardened they should 

 be packed close in light boxes, back down, with the head 

 under the wing, and if your market is within twelve hours 

 ride, can be safely shipped without ice, and they will always 

 arrive in good condition. Dealers like to have them come in 

 this way, they look so much nicer and are far more saleable. 



I had boxes for the purpose, of different sizes, holding, 

 when closely packed, twelve, eighteen and thirty-six pairs 

 of birds. These boxes were light, made of five-eighth inch 

 pine, strongly cleated at the corners and ends, and fitted with 

 hinged covers, fastened down with clasps and screws. This 

 is much the best way, as the birds always preserve their shape 

 and arrive in good condition, while express companies return 

 the empty boxes free, and when they "get the hang of it" 

 soon learn to deliver promptly and handle carefully. 



How to Ship Poultry. 



In shipping poultry, the first thing the young poulterer 

 should do is to establish a reputation among the first-class 

 dealers in his vicinity. This can only be done by shipping 

 first-class stock. Never kill a bird unless it is in good condi- 

 tion. Pick and dress them neatly, box them carefully, and 

 they will always command a good price and a ready sale; 



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