118 POULTRY FEEDINU AND J?ATTBNING 



rail to correspond with the number of strings. To 

 these are fastened a short piece of wire, the toj) of 

 which is bent in the shape of a hook, which is fastened 

 into the duck's nose. This prevents the duck from 

 swinging its head around and soiling its feathers with 

 blood. In dressing, the breast feathers are removed 

 as soon as possible. The feathers on the head, a few 

 on the neck, the flights in the wings, and the tail 

 feathers are left on. Duck feathers bring about forty 

 cents per pound, which about pays for the picking. 



Foreign Methods — In France there is a plan of 

 sticking followed, which offers advantages to the inex- 

 perienced. A special knife is employed. It is fitted 

 with a long, narrow blade, sharpened on both sides. 

 The bird is taken, its legs tied together, and laid upon 

 its back; the mouth is then opened with the operator's 

 left hand, and the point of the blade inserted into the 

 slit which will be found in the fowl's mouth. One firm, 

 sharp cut is made right along the skull from back to 

 front, piercing the brain most effectuallr. To do this 

 properly the knife must be forced right through to the 

 back of the slmll, and the brain cut along its entire 

 length. The bird should be hung for a few minutes 

 to allow the blood to drain away, when plucking can 

 take place. If the operation is properly performed 

 death is very speedy, and there is only momentary pain. 

 Care mnst be taken to cut the brain as described or the 

 bird's death will be a slow one. 



Wringing the Nerh — Fowls intended for export 

 from Canadian ports to England are killed by wringing; 

 the neck. Much of the blood flows into the parts 

 around the head, from which it is drawn away by a 

 small cut. The bird should lie hold firmly by the leg^ 

 in tlio left hand, the head in the right between two of 

 the fingers liaok of the skull, the l)ack of the bird 

 upward. Tlie legs are then pressed against tlus left 



