136 POULTEY FEEDING AND FATTENING 



water with stub of an old brooin, raise gently up and 

 down to work the water under the feathers, and count 

 ten. Then take it completelj' out of water to air it, 

 count ten again, then plunge in water again and work 

 up and down a little, at the same time counting thirty, 

 then take out and plunge immediately into the barrel 

 of cold water, and it is ready to pick. 



"Pickers throw old bags or pieces of carpet on 

 their laps or hang the turkeys up to pick. I am very 

 careful not to allow them to be dragged aroiind over 

 anything, or else the skin will be broken and make dark 

 spots when cold. If the large feathers on the tips of 

 wings and tail stick, dip those parts in hot water again. 

 If the bird are not scalded enough, count slower when 

 dipping; if scalded too much, count faster. If they are 

 not dipped in cold water immediately after being 

 scalded, the heat in the feathers will cook the fat and 

 tender parts so much that they will certainly be torn in 

 picking. Even when dipped in cold water care must 

 be taken, as the damage does not show much until they 

 are cold. Dipping in cold water shrinks the skin so 

 that they look plump and pick better. Scalding partly 

 cooks the skin and gives them a rich golden color, 

 while a dry-picked turkey skin is blue and wrinkled. 



''When picked, open a small hole to take out the 

 vent and intestines. Loosen the fat inside about the 

 vent and roll it out so as to fill the hole nicely. Leave 

 the crop in, as it is empty. Lay on a table or board 

 on their backs, close together, so as to keep the wings 

 close to the body, with head hanging down, and continue 

 the killing. I take them to market one day before the 

 holiday, cut the heads off and make the load up so as 

 to show off to the best advantage, and sell to the fancy 

 trade myself. If they are prime and fancy. I can set 

 ray own price and get it. IMy young turkeys bring 

 from $3.50 to $3 o;ich, two-year-old gobblers from $5 



