22 
an inch next the head unpicked. Still hold the wings in the left hand 
until the entire front of the bird, legs included, is picked. Then 
bringing the wings in front of the bird, hold in the left hand as before, 
and remove the balance of feathers from the body. Now, with wings 
still in left hand pluck quills from both wings at once, and also the 
larger feathers, and then finish each wing separately. This completes 
the “rough picking,” after which they must be pinfeathered, in which 
operation a small knife is helpful. An expert picker, when he has 
finished the third bird, kills three more so that they may be bleeding 
while he is at work with the fourth. As soon as finished each squab is 
dropped into a tub of cold water to drive out the animal heat and 
make the birds more firm and plump. 
Fig. 11.—Squabs (“squealers”), 28 days old, ready for market. 
An expert picker can kill and “rough pick” 20 squabs an hour or 
completely dress 12 to 15 in the same time. 
It pays well to use care in picking not to tear the skin or leave any 
feathers on the birds. Well-fattened birds are seldom torn by the 
expert picker. The weighted wire is of advantage in slightly stretch¬ 
ing the skin and making it less liable to tear. 
When all the squabs are dressed, the feet and mouths must be 
thoroughly washed of all filth and blood; they should be placed again 
for a few minutes in clean cold water, and then hung on a drying rack 
for five minutes to drain. ✓ 
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