The Farm-poultry . Farm-Poultry. 227 erally paid «o much per bird. In gomeplants men do tlic roughing, while girlsare employed as pinners. Pickers workeither with the chickens suspended by acord, or fastened upon a bench adaptedto this purpose. The killing is done bybleeding and sticking. The last thrustreadies the brain and paralyzes the manner of making these cuts mustbe learned by practical instruction. Thefeathers are saved, and amount to a con-siderable item. White feathers are worthmore than others. The head and feet areleft on the chicken, and the entrails arenot always remove
The Farm-poultry . Farm-Poultry. 227 erally paid «o much per bird. In gomeplants men do tlic roughing, while girlsare employed as pinners. Pickers workeither with the chickens suspended by acord, or fastened upon a bench adaptedto this purpose. The killing is done bybleeding and sticking. The last thrustreadies the brain and paralyzes the manner of making these cuts mustbe learned by practical instruction. Thefeathers are saved, and amount to a con-siderable item. White feathers are worthmore than others. The head and feet areleft on the chicken, and the entrails arenot always removed. The bird, after being chilled in icewater, or in the cooling room, is ready forgrading and packing. This, from theproducers standpoint, is the most inter-esting stage in the process, for it is herethat the quality of the stock is to be ob-served. The grading is made on threeconsiderations: (1) The general divisionof cocks, springs, hens, and capons iskept separate from the killing room ; (2)the grading for quality; (3) the a
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectpoultrynortheasterns
