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Show SCALDING A FOWL PROPERLY Any Aged Bird May Be Treated Without With-out Injuring Its Quality If Handled In Right Way. Po great Is the possibility of scalding scald-ing the fowl Improperly thut dealers In some loculltles show an Inclination to demand dry plucked fowls. As a means of overcoming this difficulty, C. K. Graham of Connecticut, who has sjx lit a Rood deal of time In studying (he subject, ofi rs these, suggestions: Aiiy aged bird may be seulded without with-out seriously Injuring Its quality If It Is properly handled; but owing to the large number of poorly dressed scalded fowls, the marketrncn place a premium of from 1 to 2 cents a pound on dry plucked slock. Moiling water may be used, but euro must. 1m taken not to leave young birds In the water too long, or th sl.ln will cook, while with old fowls a little more time may not do nny harm. The head and shank's should be kept out of tho water, as the scalding will discolor them and iuuk them unsightly. un-sightly. Immediately after the bird is taken from the scalding water It should be dipped Into cold water to stop the cook, and, as poultrymeu say, to "plump the bird." The bird should then be hung as for dry plucking, as no bird plucked on the lap or the table will have so good an apix arance. If a scalded bird Is exuosed to a draught when being plucked or when cooling, the skin Is likely to harden und become, rough. It Is because of these possibilities that dry plucking Is recommended, as the condition of the skin to a great extent accounts for the high or low I returns received. |