180 AMERICAN SQUAB CULTURE 



HOW TO KILL AND PICK SQUABS 



Squabs that are to be marketed should be taken from the nest 

 at night, placed in coops where they will not be too crowded, 

 then killed the next morning when their crops are empty. 



They should be killed with a sharp knife by cutting the roof 

 of their mouth and throat, through the beak. Then lock their 

 wings and hang then up by the feet to bleed and pick. Squabs 

 are marketed with the head and feet on. As soon as they quit 

 bleeding take them down and pick dry before they get cold. 



The object in looking their wings, by twisting them one over 

 the other, is to prevent the dying bird from flopping and throw- 

 ing blood over everything near-by; this should in fact be done 

 before the squab is stuck. A good rapid picker takes but a few 

 feathers at a time, pulls the feathers against the grain, so to 

 speak, and by keeping this up in rapid succession is able to 

 pick a squab in a remarkably short time. 



About the most simple and best way to hang squabs up to 

 bleed is to drive 8-penny nails in pairs, about 6 inches apart 

 in a board. The nails should be driven about one-third the way 

 in and about one-quarter of an inch apart, or just far enough 

 to permit a squab's leg to go between. Another way is to fasten 

 a row of double strings, 8 to 10 inches long, to nails driven into 

 a board about 6 inches apart, hung up in a convenient place. 

 Then form a simple half hitch loop and slip it over the squab's 

 feet; before letting loose of the squab, lock its wings, as above 

 described. A number of squabs in this way can be strung up, 

 killed and bled at the same time. Then, -as fast as one quits 

 bleeding, take it down to be picked, and replace it with another 

 squab. 



Where several people are picking at the same time, it is best 

 for one to do the killing and pulling out the larger feathers in 

 the wings and tail, and the others do the balance of the picking. 



As soon as squab is picked, its wings should be placed over its 

 back, and thrown into a tub of cool water to plump. The grain 

 or feed should be washed out of a squab's crop before it is 

 packed or shipped or marketed, as the grain will sour and spoil 

 the squab. Then, besides, they are not in a marketable condition 

 with the crops full. 



To wash the crop, hold the squab's open beak under a run- 



