76 POULTRY LABORATORY GUIDE 



Weigh the bird before and after killing and 

 picking, and find the shrinkage. 



EXERCISE XXIII 

 New Jersey Method of Killing and Picking 



Secure a large box about two feet square and 

 two feet high, fasten a leather boot leg to one 

 side, and place a box or stool beside it for a seat. 

 Select the fowl to be killed and hold it under the 

 left arm with the back up so that the neck is 

 stretched out when the arm is extended. Grasp 

 the head in the left hand, and open the beak from 

 the under side with the forefinger ; with right 

 hand stick the bird with a sharp knife similar to 

 the New England Method. 



While the bird is bleeding hold her by the base 

 of both wings and pluck the large wing and tail 

 feathers, then strike the head once or twice with 

 a short stick to stun and stop bleeding. Now 

 sit beside the box, thrusting the bird's head into 

 the boot leg, holding it there with the knee and 

 holding the wings between the knees. Hold 

 the legs in the left hand and pick with the right; 

 first take out the breast feathers, then the back 

 and legs, finishing with the small wing feathers. 



When picking, keep the bird stretched out and 



