298 



PRACTICAL POULTRY PRODUCTION 



followed by those from the breast, fluff, and sides, then the 

 hock feathers, the back and thigh, those from the neck 

 and finally the small wing feathers. Care should be taken 

 in each case not to tear or bruise the skin. In pulling the 

 feathers, hold them just tight enough to pull them out 

 without tearing the skin. With a little practice one can 

 become quite expert in this method of picking. 



CORRECT C(^ 







Figure 287. — Tho lower jaw removed, showing the position of the arteries, the 

 anatomy of the head, and the location of the proper cut. 



Scalding. This method of removing feathers is not ad- 

 visable in that most markets prefer dry-picked birds. For 

 home consumption, however, or when dry-picking is not 

 employed, the birds are scalded by being immersed in hot 

 water, which should be a little below the boiling point. 

 The birds should be so immersed two or three times and then 

 picked clean, care being taken not to tear or break the skin, 

 as injury to the skin detracts from the appearance. 



Drawing. It is not advisable to draw or clean poultiy 

 that is to be shipped, even though the fowls are packed in 



