Poultry culture sanitation and hygiene . ck neatly in boxes holding from one to two dozen. If summer shipment and no refrigerator car is available, it isbetter to pack the carcasses with cracked ice, never ice dry-picked if it is possible tp refrigerate otherwise. In scald picking water should be as near the boiling-pointas possible, at least 150° to 165° F. Pick the legs dry beforescalding, hold the head and legs, and immerse and lift up anddown five or six times. If the head is immersed, it turns the 374 POULTRY CULTURE color of the comb and gives the eyes a shrunken appearance,which leads b
Poultry culture sanitation and hygiene . ck neatly in boxes holding from one to two dozen. If summer shipment and no refrigerator car is available, it isbetter to pack the carcasses with cracked ice, never ice dry-picked if it is possible tp refrigerate otherwise. In scald picking water should be as near the boiling-pointas possible, at least 150° to 165° F. Pick the legs dry beforescalding, hold the head and legs, and immerse and lift up anddown five or six times. If the head is immersed, it turns the 374 POULTRY CULTURE color of the comb and gives the eyes a shrunken appearance,which leads buyers to think the fowl has been sick. Thefeathers, including the pin-feathers, should be removed im-mediately. (See Fig. 133 for method of removing pin-feathers.) The pin-feathers should be removed very cleanlyand without breaking the skin while the body is warm; thenplump by dipping ten seconds in water, nearly or quite to theboiling-point, and then immediately in cold water. Placethem on a shaping table, as illustrated in Fig. Fig. 134.—A shaping board for dressed poultry. (Dom. Can. Dept. Ag.) Hanging draws the breast muscles and makes them appearthinner when cold and harder to pack. The English give the following methods of killing .geese:When the hand and arm are not strong enough to dislocatethe neck, take the leg and wing ends in one hand and allow thebirds head to he on the hard floor, the top of the head a thin piece of round iron like a poker across the back ofthe neck at the juncture of the neck and head. Place onefoot over the end of this, then as quickly as possible place the BROILERS AND DRESSING OF FOWL 375 other foot at the other end of the rod; stand full weight on it,and simultaneously pull on the legs you hold in your hand,and the neck will be instantly dislocated. Do not pull toohard as the head will snap off. The second method is to hang the bird up by the legs, thehead being about 3 feet from the ground; wrap a clotharound the body
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectpoultry, bookyear1921
