36 POULTRY FEEDING AND FATTENING 



leave them undrawn. If shipped in warm weather we 

 crush ice and put in a layer of broilers, then a large 

 scoop of ice and so on until barrel is full, then put on 

 a piece of ice weighing about twenty-five pounds. Put 

 burlap over that and nail fast to barrel. If picked in 

 cold weather use brown paper to line barrel, also use as 

 layers between broilers. In scalding, do not scald head. 

 If you do, it will look pale and white and make the chick 

 look as if it was sick when killed, but if not scalded will 

 show up red. This will make a difference of one to one 

 and one-half cents on the pound. After they are picked, 

 plump them in hot water not quite to a boil, then throw 

 them at once in a barrel of cold water. After you are 

 through picking and have the barrel full, throw some 

 salt in the water over them. It will draw the blood 

 out of the skin and make them show up white. Leave 

 them in cold water until thoroughly cooled out, which 

 will take from six to eight hours in hot weather. — 

 [Burt Currj', Tennessee. 



