American poultry world . d in this way without cut-ting the hand. The cut for bleeding ismade just back of the bony part of thehead. The knife is thrust into the birdsmouth to the left side of the neck anda downward diagonal cut is made,which severs the two main blood ves-sels in the neck. This causes the bloodto flow freely. Then the brain is piercedby starting the knife at the corner ofthe mouth on the left side of the head,at such an angle that the point willpierce the brain about the center of thehead and a little back of the eyes. Thiscauses the muscles to relax and thefeathers can be pul
American poultry world . d in this way without cut-ting the hand. The cut for bleeding ismade just back of the bony part of thehead. The knife is thrust into the birdsmouth to the left side of the neck anda downward diagonal cut is made,which severs the two main blood ves-sels in the neck. This causes the bloodto flow freely. Then the brain is piercedby starting the knife at the corner ofthe mouth on the left side of the head,at such an angle that the point willpierce the brain about the center of thehead and a little back of the eyes. Thiscauses the muscles to relax and thefeathers can be pulled out easily. Agreat deal of care must be used so thatthe bird will not be killed too dead. Ifthe stick is made too hard the featherswill not loosen. When the stick is madejust right the feathers will come offwithout tearing the skin. The blood can is fastened to thebirds head as soon as the brain ispierced. The feathers will not loosenbefore the bird is insensible. August, 1915 GOVERNMENT WORK FOR POULTRY Supplement 5. A FARMERS FATTENING CRATE Any one handy with tools can build it. Usually the materials are to be foundabout the place. Often other materials can be substituted. See directions herewithfor using an ordinary goods box or packing box as home-made crate where alimited number of birds are to be fattened. In removing the feathers, those fromthe breast are removed first, then fromthe thighs; next those on the back, andthe and wing feathers last. SCALDED POULTRY: Scaldedpoultry is killed in the same manner asthe dry-picked, except that it is un-necessary to stick the brain as care-fully. Scalded poultry will not keep aslong nor is it of as good quality andappearance as the dry-picked. If the birds are scalded, the watershould be a little below boiling, andshould be changed often. The legs andhead should not be put into the scalding birds the head is held inthe left hand and the legs in the right,the body-of the bird is passed throughthe water to the lef
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Keywords: ., bookauthorcurtisgr, bookcentury1900, bookdecade1910, bookyear1915
