Farm Poultry;
Farm Poultry;
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In our eReader you can find the full English version of the book. Read Farm Poultry; Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Farm Poultry;
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To quickly assess the difficulty of the text, read a short excerpt:
Some extensive duck-raisers make a practice of leaving the picked ducks in cold water over night. Either ice water or cold spring water may be used for this purpose.
Young fowls, especially ducks, that have many pin feathers are sometimes prepared by shaving with a sharp knife after the feathers are removed.
This removes the projecting parts of the pin feathers and will help to place the fowl in the best possible condition for market. Of com^e white birds are much preferred on this account to c...olored ones.
The EngUsh use a short, thin-bladed knife in re- moving the pin feathers. This operation is called "stubbing,'' and is generally performed by women and children.
, Scalding. — ^When birds are scalded they should Digitized by Google 308 Farm Poultry be immersed in hot water immediately after they are through bleeding. The water should be a httle below the boiling-point. It is recommended to immerse the birds thoroughly in the water three or four times, Ufting them out between each immer- sion in order to give them a httle airing.
What to read after Farm Poultry;?
You can find similar books in the "Read Also" column, or choose other free books by Watson, G. C. (George Catchpole) to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Some extensive duck-raisers make a practice of leaving the picked ducks in cold water over night. Either ice water or cold spring water may be used for this purpose.
Young fowls, especially ducks, that have many pin feathers are sometimes prepared by shaving with a sharp knife after the feathers are removed.
This removes the projecting parts of the pin feathers and will help to place the fowl in the best possible condition for market. Of com^e white birds are much preferred on this account to c...olored ones.
The EngUsh use a short, thin-bladed knife in re- moving the pin feathers. This operation is called "stubbing,'' and is generally performed by women and children.
, Scalding. — ^When birds are scalded they should Digitized by Google 308 Farm Poultry be immersed in hot water immediately after they are through bleeding. The water should be a httle below the boiling-point. It is recommended to immerse the birds thoroughly in the water three or four times, Ufting them out between each immer- sion in order to give them a httle airing.
What to read after Farm Poultry;?
You can find similar books in the "Read Also" column, or choose other free books by Watson, G. C. (George Catchpole) to read onlineMoreLess
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