means of a hook or else
weighted down by means of a blood can hung from a hook inserted through
the bill. By means of a long, narrow bladed sharp knife the veins in the
throat just beyond the skull are severed so as to cause free bleeding.
The blood flows either into the blood can or into a trough above which
the birds are hung. The birds are not stuck or brained unless it is
desired to dry pick them nor are they as a rule stunned by hitting them
on the head before bleeding. In some states, however, the law requires
that all birds bled shall first be stunned in this manner. The bleeding
of the ducks causes their death and they are allowed to hang until they
are thoroughly bled out. They are then taken down, the blood washed off
of their heads and placed on a table or on the floor convenient to the
pickers, other ducks being hung in their places.
[Illustration: FIG. 41. The ducks are hung by the feet and the veins in
the neck cut from inside the mouth to cause free bleeding. (_Photograph
from the Bureau of Animal Industry, U. S. Department of Agriculture._)]
[Illustration: FIG. 42. After the throat veins are cut, the ducks are
allowed to hang until they are well bled out. The blood is caught in the
trough below. (_Photograph from the Bureau of Animal Industry, U. S.
Department of Agriculture._)]
[Illustration: FIG. 43. Ducks which have been bled, ready to have the
blood washed from their heads and mouths before they are picked.
(_Photograph from the Bureau of Animal Industry, U. S. Department of
Agriculture._)]
[Illustration: FIG. 44. After they are bled and washed, the ducks are
laid in the picking room ready for the pickers. (_Photograph from the
Bureau of Animal Industry, U. S. Department of Agriculture._)]
_Scalding._ The picker selects a duck from the table where they are
placed after being taken down and carries it to a large kettle of water
which is maintained at a temperature just below boiling. They are
thoroughly soused in this water holding them by the head and feet so as
to allow the water to penetrate into the feathers until they can be
readily plucked. The picker tests the readiness with which the feathers
come out by plucking a few from the breast or body and thus determines
whether the scalding is sufficient or whether more is required. Care is
taken not to dip the feet or head in the water as this might discolor
these parts. Practically all market ducks from Long Island are scald
picked at the present time. Dry picking which is demand