116 



POULTRY FEEDING AND FATTENING 



^'Fowls to be scalded are stuck more deeply and 

 the blade twisted a little during the stroke, causing 

 them to bleed fast and die quickly. When dead hold 

 in nearly boiling water one minute, but keeping out the 

 legs and head. All but the large feathers can be rubbed 

 off in a moitnent, using care not to needlessly rub away 

 the skin." 



The place to cut is indicated in Figure 34, also the 

 approved style of killing knife, although a pocket knife 



.«^^>.'W' ft 



Fig. 34 KNIFE AND WHERE TO CUT 



of small to medium size will answer. The cut is of course 

 made inside the mouth. On opening the bill the artery 

 to be nut may be seen beneath the place marked a. 

 Make a clean cut with the point of the blade so as to 

 cut artery under point marked 6. Figure 35 shows the 

 operation, also a guide for the knife, which is a con- 

 venience where large numbers are killed. The bird 

 here is suspended by the legs, so that the head just 

 enters the guide. The body is first slipped into a sack 

 made from old grain bags, to prevent flapping and 

 bruising. For grown fowls, the bag should be about 

 twenty inches long, ten inches wide at the larger or 



