8 
Farmers Bulletin 1105. 
killing is to suspend the fowl by the legs and through the mouth 
cut the jugular vein in the back of the throat with a sharp-pointed 
knife. After crosscutting this vein once or twice cut into the 
roof of the mouth so as to pierce the brain with the point of the 
knife, slightly turning the point after it has pierced the brain. 
Fowls to be used at home may be more easily killed by chopping off 
their heads. The fowls may be either dry picked or scalded. Dry 
picking makes better-appearing market fowl, but scalding, which 
is easier, is often preferred, if the bird is for home use. Dry picking 
should be done immediately after the bird is killed, as the feathers 
will then come out more easily. Be careful not to tear the skin. 
Fig. 4.— Uniform products command the best prices. Standardised fowls produce uniform products. 
For scalding use water which is just below the boiling point, immers- 
ing: the fowl two or three times in the water, or until the feathers 
will pull off easily, but do not leave it in so long that the skin will 
scald. 
Cool the fowls after they are picked, either by hanging them up 
in a cool place or soaking them in cold or ice water. Fowls for 
market are usually sold undrawn, but for home or local use they 
may be drawn by removing the crop through an opening made 
in the skin of the neck, and cutting around the vent and then remov- 
ing the intestines and all other visceral material, making an addi- 
tional slit into the abdomen if necessary. Place the liver and gizzard 
back in the body cavity. 
WASHINGTON : GOVERNMENT PRINTING OFFICE : 1920 
