. Practical poultry production . Poultry. CORRECT C(^. Figure 287.—Tho lower jaw removed, showing the position of the arteries, the anatomy of the head, and the location of the proper cut. Scalding. This method of removing feathers is not ad- visable in that most markets prefer dry-picked birds. For home consumption, however, or when dry-picking is not employed, the birds are scalded by being immersed in hot water, which should be a little below the boiling point. The birds should be so immersed two or three times and then picked clean, care being taken not to tear or break the skin, as injury
. Practical poultry production . Poultry. CORRECT C(^. Figure 287.—Tho lower jaw removed, showing the position of the arteries, the anatomy of the head, and the location of the proper cut. Scalding. This method of removing feathers is not ad- visable in that most markets prefer dry-picked birds. For home consumption, however, or when dry-picking is not employed, the birds are scalded by being immersed in hot water, which should be a little below the boiling point. The birds should be so immersed two or three times and then picked clean, care being taken not to tear or break the skin, as injury to the skin detracts from the appearance. Drawing. It is not advisable to draw or clean poultiy that is to be shipped, even though the fowls are packed in. 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.
Size: 1124px × 2222px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, booksubjectpoultry, bookyear1920
