The chickens as purchased are grouped into the following classes: Springs, hens, old roosters and (at certain seasons) young roosters or staggy cockerels. Early in the season small springs are quoted as broilers, while capons form a separate item where such are grown. Chickens are starved before killing, for the purpose of emptying the crop, and, to some degree, the intestines. If this is not done the carcass presents an unsightly appearance and spoils more readily in storage. The method of picking is not always the same, even in the same plant. Scalding is frequently used for local trade, in the summer season, or with cheap-grade stuff. The greater portion of the stock is picked dry. The pickers are generally paid so much per bird. In some plants men do the roughing while girls are employed as pinners. Pickers work either with the chickens suspended by a cord or fastened upon a bench adopted to this purpose. The killing is done by bleeding and sticking. The last thrust reaches the brain and paralyzes the bird. The manner of making these cuts must be learned by practical instruction. The feathers are saved, and amount to a considerable item. White feathers are worth more than others. The head and feet are left on the chicken and the entrails are not removed. The bird, after being chilled in ice-water or in the cooling room, is ready for grading and packing. This, from the producer's standpoint, is the most interesting stage in the process, for it is here that the quality of the stock is to be observed. The grading is made on three considerations: (1) The general division of cocks, springs, hens and capons is kept separate from the killing-room; (2) the grading for quality; (3) the assortment according to size. The grading for quality depends on the general shape of the chicken, the plumpness or covering of meat, the neatness of picking, the color of skin and legs, and the appearance of the feet and head, which latter points indicate the age and condition of health. The culls consist of deformed and scrawny chickens. The seconds are poor in flesh, or they may be, in the case of hens, unsightly from overfatness. They are packed in barrels and go to the cheapest trade. Those carcasses slightly bruised or torn in dressing also go in this class. Although a preference is generally stated for yellow-skinned poultry, the white-skinned birds, if equal in other points, are not underranked in this score. The skin color that is decidedly objectionable is the purplish tinge, which is a sign of diseased stock. Black pin-feathers and dark-colored legs are a source of objection. Especially is this true with young birds which show the pin-feathers. Feathered legs are slightly more objectionable than smooth legs. Small combs and the absence of spurs give better appearance to the carcass.