Ducks ' 233 



or a paper torch. If powdered resin is sprinkled 

 over the down, and the bird dipped again in the 

 hot water, the resin will melt and stick to the soft 

 feathers, which may then be rubbed off with the 

 hand. 



When the body is plucked it should be washed, 

 usually with soap and warm water, to get it per- 

 fectly clean. Then it should be rinsed and put to 

 soak several hours in water as cold as possible. 



Three or four days should be allowed before 

 the duck is eaten, after dressing as the flesh 

 improves during that time. Ducks, as well as 

 chickens, should be thoroughly roasted. Allow 

 at least two hours for a five-pound duck, and have 

 the oven hot, covering with a pan after the first 

 half hour if the skin is getting brown. 



