. Practical poultry production . Poultry. PREPARING BIRDS FOR EXHIBITION 267 soiled. The head parts, however, and the shanks of all varieties should be properly cleaned, as described herein. The process of washing fowls is not a difficult one, and fowls that have been properly trained do not seem to object. It is suggested that those not experienced in washing fowls should first practice on a few before washing those that are to be shown. The most desirable place to wash the fowls is in a room where the temperature is about 70 or 80 degrees. Figure -In addition to handling ttie birds fre
. Practical poultry production . Poultry. PREPARING BIRDS FOR EXHIBITION 267 soiled. The head parts, however, and the shanks of all varieties should be properly cleaned, as described herein. The process of washing fowls is not a difficult one, and fowls that have been properly trained do not seem to object. It is suggested that those not experienced in washing fowls should first practice on a few before washing those that are to be shown. The most desirable place to wash the fowls is in a room where the temperature is about 70 or 80 degrees. Figure -In addition to handling ttie birds frequently an attempt should be made to get them to pose. and one that is free from draft. When possible, the wash- ing should be done in the morning, so that the birds will have sufficient time to dry off completely before evening. Be- fore beginning the operation, place the exhibition coops a short distance from the stove or radiator, so the fowls will dry readily after being washed. Place clean shavings in the coop and cover the top, back, and sides of the coop with cloth or paper to prevent a draft, leaving the' front of. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Lamon, Harry M; Kinghorne, J. W. (Joseph William). St. Paul, Minn. : Press of Webb Publishing Co.
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License: Licensed
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectpoultry, bookyear1920
