MARKETING THE PRODUCT 297 



with other varieties of poultry. After killing all the feathers 

 are plucked with the exception of those of the head; and the 

 crop cut open and all feed removed. 



A more satisfactory price can usually be secured if the 

 dressed squabs are graded according to size and quaUty. 

 Dark-colored and small-size squabs are apt to lower the 

 price of an entire shipment of mixed squabs. They are 

 usually packed for shipment in cracked ice with paraffin 

 paper between each layer of ice and squabs. 



KILLING, PICKING, AND SCALDING 

 Killing. Fowls that are to be killed before being sent 

 to market should be deprived of feed for a period of at least 

 12 hours before Idlling. 



Best method of killing. The old method of kilhng by 

 removing the head with an ax or hatchet is to be discour- 

 aged in that it detracts considerably from the appearance 

 and affects the keeping quaUties to a certain extent. By 

 far the most satisfactory method of Idlling is that described 

 as follows: Suspend the fowl by means of a cord around the 

 feet. Grasp the head of the fowl with the left hand, force 

 the mouth open, and with a knife having a sharp point 

 make a diagonal cut, severing the arteries in the back of 

 the throat, which are back of the base of the jaw. (See 

 Figure 287.) The point of the knife is then plunged through 

 the groove in the roof of the mouth to the brain. This 

 causes paralysis, loosens the feathers, and allows them to be 

 easily picked. The cutting of the arteries causes the fowl 

 to bleed freely from the mouth. 



Dry-picking. To make the best appearance when placed 

 on the market, the feathers should be dry-picked in such 

 a manner that the skin will not be torn. Immediately after 

 kilUng and while the bird is still bleeding the feathers should 

 be removed. The method of plucking the feathers is to 

 first remove the tail feathers, then the large wing feathers 



