270 PRACTICAL POULTRY PRODUCTION 



and third tubs, raise and lower the fowl slowly several 

 times in the water so that all portions of the plumage may be 

 reached. The use of a sponge will likewise assist in removing 

 the soap. After four or five fowls have been washed, change 

 the water in all the tubs before washing additional birds. 

 When blueing is used in the last tub, immerse the fowl com- 

 pletely with the exception of the head and repeat the opera- 

 tion of allowing the water to come in contact with all sections 

 of the plumage. 



Drying the birds. On removing the fowl from the tub, 

 and before placing it in the clean coop before the stove or 

 radiator to dry, remove the surplus water from the feathers 

 by blotting the surface feathers with a Turkish towel. 

 Should the fowl seem cold and shiver when placed in the 

 coop, move it closer to the source of heat for a short period. 

 Do not place the coop too close to the stove, however, for, if 

 the feathers dry too quickly they are apt to curl. If, on 

 the other hand, the bird seems too warm, remove the coop 

 a little from the stove. After the feathers are dry, increase 

 the space between the coop and the stove until the tem- 

 perature around the coop is about 70°. Keep the birds in 

 the room at this temperature for at least 12 hours before 

 shipping them. 



Cleaning the head, feet, and shanks. After the fowl is 

 thoroughly dry, examine the shanks and feet to see that no 

 dirt remains under or around the scales. Such particles 

 of dirt can be easily removed with a tooth pick. At this 

 time it is also well to moisten a small cloth with a very little 

 sweet or ohve oil or vaseline and rub it on the shanks, wat- 

 tles, ear lobes, face, and comb. It will tend to bring out 

 the true color of these parts considerably. It is advisable 

 to repeat this operation after the birds reach the show, as 

 a final dressing up. Be careful not to apply too much oil 

 or vaseline, as it may later soil the plumage. 



