. Poultry-craft. A text-book for poultry keepers ... Poultry. PO UL TR r- CRAFT. quickly wet. If the water is not hot enough the feathers are not loosened, and are removed with difficulty; if it is too hot, the skin is partly cooked, and the carcass when cold is blotched and discolored. The legs are dry picked before scalding. The bird, held by the legs and head, that the comb may not be discolored and the eyes shrunk by the scalding water — is plunged into the water several times (soused) that the water may thoroughly saturate the feathers. Then the feathers are removed as quickly as possible
. Poultry-craft. A text-book for poultry keepers ... Poultry. PO UL TR r- CRAFT. quickly wet. If the water is not hot enough the feathers are not loosened, and are removed with difficulty; if it is too hot, the skin is partly cooked, and the carcass when cold is blotched and discolored. The legs are dry picked before scalding. The bird, held by the legs and head, that the comb may not be discolored and the eyes shrunk by the scalding water — is plunged into the water several times (soused) that the water may thoroughly saturate the feathers. Then the feathers are removed as quickly as possible. When clean, the carcass is plumped by being plunged for a few seconds in very hot water, then, immediately in cold water. In warm weather it should be cooled as described for dry picked fowls, in water; in cold weather it may be hung up to cool. 285. A Few Important Points.— Whichever method is used, the appearance of the carcass is improved by scalding and skinning the feet. If the skin is torn in picking, it should be sewed up with common white thread. The general rule is to leave heads on and entrails in, but sometimes fowls shipped in cold weather are headed and drawn — except broilers, which are never sent to market drawn and headed. In dressing capons the feathers are left on the neck, tail, wings, and thighs. The object of cooling is to get the animal heat out of the body as quickly as possible. Putrefaction begins very early in a warm carcass. 286. Packing Poultry for Shipment.— Poultry should be packed in boxes or barrels lined tuith paper, but should not be wrapped in paper ; nor should straw be used in the packing. The packing should be done in such manner that the carcasses will retain their shape, and will not shift in the package. The method of packing fowls is shown in Fig. 8i. Some packers pack broilers also in this way ; others pack them with breasts down on the bottom layer, and up on the top layer. Commission men advise shippers to use boxes in pref
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