Money in Broilers and Squabs. 73 



thinks it just as essential to have this part as clean as the house. As 

 rains make the ground filthy, this sanding prevents any stagnation 

 and the birds remain more healthy. 



Plate 12 is an interesting picture. It finds Clayton Tutis, Mr. 

 Rice's' "right-hand man," and who is more familiarly known as 

 "Pink" — busily engaged at dressing squabs for market. "Pink" 

 averages from 18 to 24 birds an hour, rough picking ; or 14 to 16 

 complete picking, which includes the removal of all the pin feathers. 



On picking days, before the stock is fed and watered, the squabs 

 intended for market are caught, placed in a hamper, and removed 

 to the killing room. As soon as this is done the rest of the stock is 

 fed and watered. 



These hampers are placed within easy reach of the pickers, 

 and beside the picker is kept a basin 6f water. Directly in front is 

 suspended, in a horizontal position, a ring of wood or iron, about a 

 foot in diameter, and from this ring hang four cords, eight inches 

 long, sufficient for hanging four squabs at one time. A slip nooSe 

 is made around the legs, tail and wings, allowing about two inches 

 of the ends of the wings to project beyond the noose ; tightened well. 



With a sharp, pointed knife a straight cut is made well back 

 in the roof of the mouth, and then it is drawn forward, cutting clear 

 into the brain. This being done a piece of wire, about six inches 

 long, and weighted at the end with a piece of lead about a quarter 

 pound in weight, is hooked in the squab's mouth. 



Four birds are killed in turn, and picking is immediately begun 

 when the first one is dead. But until experience and speed are ac- 

 quired, Mr. Rice thinks novices had better kill and pick but one bird 

 at a time. They must be "rough-picked" before they get too cold. 



After killing, allow the birds to remain suspended, but re- 

 lease the wings, grasping them both in the left hand, back of the 

 bird, while picking. Dip the thumb and forefingers of the right 

 hand in the basin of water, and begin picking the neck, allowing 

 three-quarters of an inch of feathers next the head unpicked. Con- 

 tinue to hold the wings in the left hand until the entire front of bird 

 including legs, are free of feathers. While removing the remaining 

 feathers from the bird, bring the wings in front of the bird, holding 

 them in the left hand as before, and while thus held also pluck the 

 quills and larger feathers from the wings, after which finish each 

 wing separately. 



The rough-feathering being completed, the pin-feathering is 

 performed, a small knife being helpful in this operation. 



When a man becomes expert in this work, he does not finish 

 up the feathering of the four birds before he kills a new lot, but as 

 soon as three are finished he kills three more, and while they are 

 bleeding he cleans the fourth one. 



As soon as a squab is completely dressed it is thrown in a tub 

 of cold water to drive out the animal heat, and to firm and plump it. 

 After all the birds are picked, they are placed in another large tub 

 of water (Mr. Rice uses cold spring water for this purpose), and 

 finally the feet and mouths are carefully washed to remove all filtb 



