Clean-picked turkeys are now preferred, but a single row of short fan feathers on the last joint of each wing may be left. Leave no feathers on any other part of the body. Remove all pinfeathers, especially from the breast, but do not attempt to dig out pinfeathers too short to be pulled. After picking, snap the blood from the bird's mouth with a quick motion and squeeze the vent to remove any droppings that may be there. The feet, if dirty, should be washed and dried. These methods make for clean carcasses, good grades, and good keeping quality. After picking and chilling the birds, cover the heads with head wraps made of heavy waxed paper, to prevent blood soaking through and smearing the carcasses. Whenever the skin is torn, sew it neatly with white thread. When birds have been killed with feed in their crops, remove the entire crop. Through a 2- or 3-inch slit in the neck, beginning where the neck joins the body, the crop can be completely loosened and withdrawn, the gullet being cut well below the crop. Then sew the opening with No. 36 white thread. Turn in the edges of the skin so as to make a neat job that will not be noticeable when the bird is put on the market. According to data on Bronze turkeys, killing and picking after the birds had been starved overnight resulted in a loss of about 9 percent of weight for large birds and 10 percent for small birds. The turkeys were weighed both before and after they were killed and picked and again after they had cooled overnight. The larger birds had the lower percentages of loss in weight and therefore the higher dressing percentages. The weight loss of dressed turkeys while chilling overnight is very small, only about one-sixth of 1 percent. Therefore, practically all the loss in weight that occurs during picking and chilling results from the loss of blood and feathers. The weight loss of turkeys overnight just before slaughter when they received no feed was about 3 percent, on an average, making the total loss from their normal weight, due to withholding feed, picking, and chilling, about 13 percent. When dressed turkeys are drawn, with head and feet removed and giblets replaced, there is a further loss of about 15 percent of the dressed weight. [Illustration: Figure 23.--Single-layer box of 10 turkey hens.] COOLING Hanging the birds indoors by the legs for 24 hours or more, or laying them on their backs on a clean surface where the temperature of the air ranges from 30° to 36° F. will properly chill the carcasses. They should be thoroughly chilled but not frozen, since frozen birds sweat and, because of their rigid condition, cannot be packed without great waste of space. In mild weather it is often impossible to cool the carcasses properly without the use of refrigeration or ice water. Cooling in water spoils the appearance of dry-picked carcasses and should be done only as a last resort. A suitable thermometer is an indispensable part of the chilling equipment. PACKING