_Cooling._ After the birds are plucked they are thrown into cold water and are left there for several hours or until the body heat is entirely removed. It is most important that this be thoroughly accomplished for if any body heat is left in the carcasses they are almost sure to become green-struck when packed. The length of time that they must be left in the water depends upon the weather conditions. If the weather is warm so that the water is not very cool it is necessary to add ice in order to hasten the cooling and to accomplish it thoroughly. Cooling in water also serves to plump the carcasses somewhat. _Packing._ After the ducks are thoroughly cooled they are removed from the water and packed. Long Island ducklings are usually packed in barrels. Forty-five ducks will pack in a sugar barrel and 33 in a flour barrel. The proper number for the barrel used is placed on hanging spring scales and weighed before being packed. The best method of packing is to lay the ducks on their sides. If they are packed on their backs or bellies, the ice used between the layers is apt to cause a cutting or bruising of the soft abdomens and injure the appearance of the carcasses. Between each layer of ducks a scoopful of cracked ice is used although in cool weather it may only be necessary to use half a scoop of ice. After the barrel is packed it should be allowed to stand for a while to settle. Then the top of the barrel is piled up with cracked ice and covered with burlap. On the side of the barrel is marked the number of ducks and their weight. Later a card is tacked alongside of this showing the consignee's and the shipper's names as well as the number of ducks and their weight. [Illustration: FIG. 47. Dressed duckling. The main feathers of the tail and wings and the feathers of the neck part of the way from the head to the body are left on. The rest of the body is picked clean. (_Photograph from the Bureau of Animal Industry, U. S. Department of Agriculture._)] [Illustration: FIG. 48. After thorough cooling a sufficient number of ducks to fill a barrel is weighed out and packed with or without ice depending upon the weather. (_Photograph from the Bureau of Animal Industry, U. S. Department of Agriculture._)] _Shipping._ The barrels should be packed and shipped the same evening. Shipping may be done either by express or by automobile truck. A good many of the Long Island ducklings are now shipped into New York City by truck.