272 PRACTICAL POULTRY PRODUCTION 



holding the bird securely. In this position the goose can 

 be easily carried. Do not let go of the neck of the goose until 

 the bird is in the shipping coop or otherwise released. 



The same method is used in catching and carrying ducks, 

 although one does not have to be cautious as in the case of 

 geese to prevent biting. 



Both ducks and geese can be carried short distances by 

 the neck alone without injury. Under no circumstances 

 should either ducks or geese be caught or carried by the 

 legs as they are apt to break very easily. 



Turkeys. As in the case of ducks and geese no great 

 amount of preparation for exhibition is required for turkeys 

 other than keeping them up to standard weight by feeding 

 as described under "Marketing of Turkeys" on page 294. 

 In addition to this the head, feet, and shanks of exhibition 

 turkeys should be washed in the same manner as described 

 for chickens on page 266. When washing these parts it is 

 well for one person to hold the bird while another does the 

 washing. This prevents the possibility of the bird's flutter- 

 ing or struggling and thus injuring the feathers. To catch 

 a turkey grasp it firmly over the shoulders, being careful not 

 to injure the feathers. Next, encircle the body of the turkey 

 with one arm, holding it securely under the arm and with 

 the other hand hold the legs. As turkeys are easily excited, 

 they should be handled carefully. 



Pigeons. To prepare pigeons for exhibition it is neces- 

 sary to provide a pan containing about four inches of water. 

 This will enable the birds to bathe and thus keep themselves 

 clean. The American Poultry Association does not provide 

 a standard for pigeons. Such standards can be secured 

 from the different pigeon associations. In every case pig- 

 eons should be selected that conform to the standard for 

 the breed and variety concerned. Pigeons are usually 

 caught with a catching net or bag fastened by means of a 



