The process of dry picking is considered the simpler of the two methods, and one who is accustomed to the work can readily dress 3 dozen birds in a day. The picker's outfit consists of a chair, a box for the feathers, and a couple of knives, one knife being dull and the other being sharp pointed and double edged, for bleeding. The bird is taken between the knees, the bill held open with the left hand, and a cut made across the roof of the mouth just below the eyes. The bird is then stunned by striking its head against a post or some hard substance. The picker seats himself in the chair with the bird in his lap (fig. 28), its head held firmly between one knee and the box. The feathers arc carefully sorted while picking; the pins are thrown away and the body feathers with the down are thrown into the box. Care should be taken about this, as the feathers from each bird will weigh about 2 ounces, and will quite pay for the picking. [Illustration: Fig. 27.--Pair dressed ducks (10 weeks old).] The dull knife and the thumb are used to remove the long pinfeathers, and this should be done without tearing the skin. The down can usually be rubbed off by slightly moistening the hand and holding the skin tight. Often some of the pins can not be taken out without tearing and disfiguring the skin; when such is the case they should be shaved off. Seven or eight minutes is all the time necessary to dress a bird. After the birds are picked they should be carefully washed, and plumped by placing in a tank or barrel of ice water. They are hardened in this ice water and given a rounded and full appearance. They are then packed in barrels or boxes and shipped to market. The first or bottom layer is packed with backs down; a layer of ice is then placed over them, and all other layers are packed with the breasts down, a layer of ice being between each layer of ducks. The top of the box or barrel is then rounded off with ice and covered with burlaps. A flour barrel will hold about three dozen birds. Some raisers use boxes for shipping and have the empties returned free. DEVELOPMENT OF THE DUCKLING IN THE EGG. Eggs to hatch must have good, strong germs and must be laid by healthy stock. Debilitated, degenerated stock will not produce healthy and vigorous young. The health of the breeding stock must be promoted and everything done that will assist to increase the fertility of the egg. Comfortable houses, cleanliness, pure water, and above all wholesome and nutritious food, are the best promoters of health. The best stock to be had is none too good, and it is erroneous to send the earliest and best stock to market for the small increase in price, and save the later and inferior stock for breeding purposes. A continuation of this practice for a few years means degenerate stock, infertile eggs, weak germs, and large mortality among the newly-hatched birds. [Illustration: Fig. 28.--Duck picker.]