. Principles and practice of poultry culture . Poultry. PREPARATION OF POULTRY PRODUCTS 313 struggles. When many birds are killed, it is a good plan to have a pail or other vessels to catch the blood and prevent its being wasted.^ Sticking. Sticking is done with a short,^ sharp knife, the cut being made either in the neck (outside), severing the jugular vein, or in the mouth (inside), piercing the brain. The latter method is preferred, because the cut is con- cealed. The bird is sometimes stunned by striking the head against a post or by strildng with a stick on the head or back before stickin
. Principles and practice of poultry culture . Poultry. PREPARATION OF POULTRY PRODUCTS 313 struggles. When many birds are killed, it is a good plan to have a pail or other vessels to catch the blood and prevent its being wasted.^ Sticking. Sticking is done with a short,^ sharp knife, the cut being made either in the neck (outside), severing the jugular vein, or in the mouth (inside), piercing the brain. The latter method is preferred, because the cut is con- cealed. The bird is sometimes stunned by striking the head against a post or by strildng with a stick on the head or back before sticking, but this tends to prevent proper bleeding, and is not as commonly practiced as formerly. The details of. killing by this method vary considerably, particularly as to the position of the operator and of the bird when the cut is made. These depend upon the method of picking and upon whether each picker kills his own birds or whether one person does all the killing for a gang of Fig. 320. Sticking fowl held with the hand Fig. 321. Sticking fowl suspended by the legs When each picker kills his own birds, one at a time as he wants them, he usually works sitting down, with a coop of live birds at one side and a box for feathers at the other, and holds the bird between his knees with the head extended from him while making the stick. Sometimes, however, especially when picking large birds not easily stuck in that position, the picker stands up and holds the body of the bird between his arm and his side, with the head extended forward in the left hand in a convenient position for sticking. When one person does the killing for a number of pickers, as is usual when poultry is scalded, the birds are often suspended in loops, by the feet, ' The blood may be fed to poultry either separate or in mash. ^ Regular poultry-killing knives are short, but some pickers use a common butcher Please note that these images are extracted from scanned page images that may have been di
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Keywords: ., bookauthorrobinson, bookcentury1900, bookdecade1910, bookyear1912
