Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-04-07
Dressing Poultry.

IneTo are many ways Oh dressing
poultry. Where very large numbers
are to be dressed, it is common
practice to suspend them by the legs
from string or wire over floor COW
cred with dry sand of sufficient depth
to absorb all the blood. The skilful
picker is armed with O. knife having g.
sharp, slender blade, like that of a.
penknife. Opening the victims mouth
with the thumb and finger of one hand,
the operator introduces the keen blade
with the other hand, penetrates the
brain to produce unconsciousness,
then makes quick, clean cut entirely
across the roof of the mouth, or just
behind the eyes, severing the blood YES
sells on both sides.
While the fowl is bleeding, the opera
tor instantly commences to remove
the feathers, beginning on the breast,
next the back, and so on, doing the
most difficult parts first, lest the
feathers should set. This they seldom
or never do If the sticking is properly
done. The tail and wing feathers are
thrown in one direction, those worth
saV1ng going In another, and in a short
time the fowl is ready for the pin
featherers, who are equipped with or
binary shoe-makers' knives, having
the edge thoroughly blunted and the
point slightly rounded to prevent in
juring the flesh of the fowl. They take
the fowl in their lap, and with the knife
and thumb pin feather against the
grain.
For the picking of q few fowls where
the farmer is obliged to do the work
alone, first select an old-fashioned,
northumberland chair, if one can be
found. Remove it to the picking quar-
ters and saw off the back even with
the seat. Next, saw flour barrel, or,
what is still better, large sugar bar
rel, In two, just above the middle,
making large tub. Select the spot
for the chair and place thetub in front
of it and touching it. Tack cleats or
blocks OF wood to the floor, holding
the tub firmly in place, that it may
resist any lateral pressure from your
knees when holding the fowl in posi-
ton. Scatter dry sand over the floor,
having it quite deep at your left of the
tub. On the outside of the tub IN
front, tack a piece of leather to hold
the pin-feathering knife that it may be
found readily and handled instantly.
In dressing poultry, all movements
should be quick without lost motion.
On the left of the chair and beside the
operator, have pail containing two
inches of dry sand. Into this bleed
and also "draw" the fowls. Near this
pail, and within easy reach of both it
and the chair, have a sheath for your
sharp-pointed knife and another for
your quitting knife, also nail upon
which to hang clean cloth for wiping
the fowl.
On the extreme left have the COOP of
fowls. In the center of the top should
be door on hinges, easily opened and
closed, and large enough for the pas
sage of q fowl without rubbing it's skin
The fowls should have had nothing to
eat for at least twelve hours, and
twentyfour hours would be still bet
ter. If their crops are empty they
need not be removed, and this omis-
sion will add much to their appear
ance when dressed. If the crop does
contain any food it must be removed.
This is as necessary as removing the
intestines, and if either is allowed to
remain the fowl will sour and spoil.
If the fowl is cropped, take it from the
back, which makes much heater work.
On the right have clean bench COW
cred with paper to receive the poultry
when dressed.-W. FL. Rudd, in the
Poultry World.