Mdney in Broilers and Squabs. . 141 



feathers and yet not scald the skin so that it will break in picking. 

 Experience is required to perform the operation successfully. 



The bird to be killed is taken by the operator and held between 

 his knees, the head restingf in the left hand ; a firm cross cut is then 

 made in the upper and back part of the mouth, severing the main 

 arteries of the head. The bird is then taken by the legs, and a 

 quick, sharp blow on the head with a flat paddle, made from some 

 hard wood, stuns the bird. Picking begins immediately. The opera- 

 tor sits in a chair beside the box, with the bird back down across his 

 knees, the head being firmlv held between the knee and the side of 

 the box. The feathers are first removed from the under part of the 

 bird, beginning at the abdomen and working toward the breast. 

 All the feathers should be removed as the work progresses, ex- 

 cepting possibly a few pin feathers, which will have to be taken out 

 later with a knife. The down can be best removed by wetting the 

 hand and passing it quickly over the skin of the bird. 



