SOME OPEN SECRETS 133 



When chickens are killed and dressed for home 

 consumption, the ax is. usually the weapon relied 

 upon, although professional pickers use a knife with 

 which they pierce the brain through the mouth. The 

 amateur's job, always an unpleasant one, is sim- 

 plified by using a block into one end of which a 

 spike has been driven. Then a stout bit of cord 

 may be made into a loop passed around the chick- 

 en's head and slipped over the spike. Holding the 

 legs of the bird in his left hand, the operator is 

 able to use his ax in his right hand with assurance 

 that the first blow will be the only blow needed, for 

 the chicken will not be able to dodge. 



It is as easy to pick a chicken as soon as it has 

 been killed as to let it become cool and then scald 

 it, for the feathers come off quickly while the flesh 

 is warm. The breast and neck should be picked 

 first, as there is most danger of tearing the skin 

 there. A strawberry huller such as is found in 

 most kitchens is highly useful in removing the pin 

 feathers. As soon as the chicken has been freed 

 of its feathers, the carcass should be plunged into 

 cold water and allowed to remain until thoroughly 

 chilled. The experts say that the bird should not 

 be drawn until it is to be made ready for cooking, 



