144 PODLTRY FEEDING AND FATTENING 



ture of water as for other kinds of poultry, but it 

 requires more time for the water to penetrate and loosen 

 the feathers. Some parties advise, after scalding, to 

 wrap them in a blanket for the purpose of steaming, 

 but they must not be left in this condition long enough 

 to cook the flesh. Do not undertake to dry-pick geese 

 and ducks just before killing for the purpose of saving 

 the feathers, as it causes the skin to become very much 

 inflamed, and is a great injury to the sale. Do not 

 pick the feathers off the head; leave the feathers on 

 for two or three inches on the neck. Do not singe the 

 bodies for the purpose of removing any down or hair, 

 as the heat from the flame will give them an oily and 

 unsightly appearance. After they are picked clean 

 they should be held in scalding water about ten seconds 

 for the purpose of plumping, and should then be rinsed 

 off in clean cold water. Fat heavy stock is always 

 preferred. 



Wholesale Goose Fattening — At Adamsville, E. I., 

 there is a large goose-fattening establishment. The 

 proprietors pick up the geese in carts when about half 

 grown, that is, about the age that the quills begin to 

 start; many farmers prefer to dispose of the geese in 

 this way rather than have the trouble of fattening them 

 themselves. The professional fatteners finish off the 

 geese in four to six weeks. There is nothing secret 

 ' about the method of fattening. They are given mostly 

 corn meal, bran and meat, and fed all they will eat. 

 At killing time, five or six pickers axe employed, and 

 these become very expert, dressing off from twenty to 

 twenty-five a day. The product is shipped to N"ew 

 York and Boston; sometimes the demand is better in 

 one city, and sometimes in the other. The poultry are 

 dry-picked and feathers sold, being kept until winter 

 and shipped all together. Goose feathers are usually 

 W^orth about thirty-five cents per pound, duck feathers 



