. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 548. Position for picking a fowl in a sitting posture. being held between the knee and the box (Fig. 548), and pluck as rapidly as possible with the right hand. While this method allows a sitting posture, the picker has only one hand free to work with, as he holds the bird with the other. The cleanest and perhaps the least difficult way to kill a chicken or fowl is as follows : Grasp the bird by the shanks with the left hand and the head with the right hand, with the thumb and the fore- finger just back of the head, the seco
. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 548. Position for picking a fowl in a sitting posture. being held between the knee and the box (Fig. 548), and pluck as rapidly as possible with the right hand. While this method allows a sitting posture, the picker has only one hand free to work with, as he holds the bird with the other. The cleanest and perhaps the least difficult way to kill a chicken or fowl is as follows : Grasp the bird by the shanks with the left hand and the head with the right hand, with the thumb and the fore- finger just back of the head, the second finger being bent around so that its point comes dh'ectly under the bird's lower mandible. Straighten your- self up so as to give a steady vigorous pull with both hands until the neck is dislocated. The bird will be easy to pick and all blood will collect in the broken part of the neck. In some instances, when poultry is sold to a home trade, it is scalded before picking. The kettle or boiler in which the scalding is to be done should be large enough to contain the entire body at once. The water should be at or near the boiling point. The head and shanks should not touch the hot water unless they are to be re- moved before marketing, for they would then present an unsightly appearance. After the bird has finished struggling, take it by the feet in one hand, the head in the other, and submerge it in the hot water, drawing it backward through the water two or three times; then remove and place on a table and pick as rapidly as pos- sible, being careful not to bruise the skin. As soon as the bird is picked clean it may be plumped by submerging again for five or six seconds in the hot water, and then put in iced or cold water and left there until thoroughly cool. Dry picking is preferable, because the stock thus dressed will keep better, look nicer and bring best prices. The methods of killing apply to all kinds of poultry, although the bloodless method would be a difficult task
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Keywords: ., bookauthorbaileylh, bookcentury1900, bookdecade1920, bookyear1922
