Show PREPARE GEESE FOR MARKET use slender bladed sharp knife making cut well wei back in order to induce free arce bleeding when the birds are thoroughly fat and plump geese may be killed billed in the following manner hang bang by the feet back to the wall and insert a long slender bladed sharp knife into the roof of the mouth the cut should be made well back in order to induce free bleeding it is difficult to drysick a fat bird without tearing the skin A better way Is to loosen the feathers by scalding or steaming A good way Is to make a small platform of gatlis laths and place it in the bottora bottom of a bariel ban el so that tile platform ia will be about 4 inches above the water pour into the barrel boiling water un til it comes N within about an inch of the platform lay the goose on the platform cover the barrel tightly with a heavy piece of carpet or cloth and allow it to stearn steam for five or six minutes before placing the bird in the barrel tie a stout tring string to its feet leaving I 1 one end hanging outside by which j veil ell bred brad toulouse geese the bird runy may be drawn out and suspended tit at a convenient height liei glit for picking in nave a large bag or barrel near luo into which the feathers may be placed us as they are picked care must be taken h en that the feathers tire are not soiled by blood or dirt us its they will lose their value after the bird is thoroughly thoro cleaned dip in cold water and allow it to remain two or three minutes leave feathers on about half the nock neck next nest to the hend and also on the wings above the first joint geese should bo be marketed with ith the heads on and do nut not lay one bird upon another when picked but wrap each in a clean cloth or paper place it on its back and allow it to cool in that form never hang a bird up by the feet or head bead to cool as this deb destroys troys their plump brunce |