THE MARKETING OF POULTRY PRODUCTS. LY 
feathers have been removed from them, the rest of the breast 
can be picked without great trouble. Next come the thighs, 
and here, too, are found some small tender spots which must 
receive careful treatment. The wings follow next in order, 
and they usually cause no trouble except at the joints. Finally 
the back is stripped, and the carcass is ready for pin-feathering. 
It is a mistake to grasp a handful of the body feathers and 
attempt to remove them with one pull, asa tear usually results. 
The same feathers can be removed without danger by a rolling 
motion of the hand which is hard to describe, but which once 
learned is never forgotten. A dish of water in which to dip 
the hand is a great convenience to the picker, as damp fingers 
give a much better grip on the feathers. 
During the process of picking, the worthless feathers should 
be discarded by being thrown upon the floor, while all that are 
salable should be caught ina barrel or box directly beneath the 
bird and the hands of the picker. This is very convenient, and 
the danger of soiling the feathers with blood is eliminated by 
the use of the pail as described above. 
A common stool can be used while working at birds hung up 
by the feet, if it is considered desirable to sit while picking. 
If this is unsatisfactory, proceed as follows: Kill the bird as 
directed above, and take the body across the knees, holding 
the head firmly between the right knee and the feather-box, 
the latter being knee-high. Use the left hand to hold the 
body, turning it in the most convenient position, and with the 
right remove the feathers. Most rapid pickers prefer to stand’ 
while at work, as both hands can be used to better advantage. 
As before stated, the appearance of the carcass in great 
measure determines its value, and hence careful pin-feathering 
becomes important. Unless the stubs and pin-feathers are 
practically all removed, the carcass will be anything but at- 
tractive. A short, dull knife is a great aid while removing 
SClilewraude Pits. s 
After the picking is finished the birds may either go into the 
cooling tank or be hung up to cool, according to the weather 
and the way in which they are to be packed for shipment. 
