BROILERS AND DRESSING OF FOWL 



373 



The brain must be punctured and destroyed by the second 

 cut or picking may be very difficult. When the brain is 

 punctured there is a characteristic quiver of the bird. 



Cooling.^ — After dressing a carcass it should be cooled as 

 quickly as possible. 



Place scald-picked carcasses in a barrel of cold water and, 

 after about two hours, add ice. After thoroughly cooling 



!^>" 



Fig. 132. — Removing the wing 

 feathers. 



Fig. 133. — Removing the pin- 

 feathers. 



allow to drip in a cool room. Wrap the heads in oil paper and 

 pack neatly in boxes holding from one to two dozen. 



If summer shipment and no refrigerator car is available, it is 

 better to pack the carcasses with cracked ice, never ice dry- 

 picked if it is possible tp refrigerate otherwise. 



In scald picking water should be as near the boiling-point 

 as possible, at least 150° to 165° F. Pick the legs dry before 

 scalding, hold the head and legs, and immerse and lift up and 

 down five or six times. If the head is immersed, it turns the 



