just out of high school and no good paying jobs to be found I went to work on a fair sized farm . Part of their income was eggs and chicken meat. The man of the farm did the crops. The lady did the cattle and chickens. I was the farm hand an done both for a whopping 20 dollars a day plus room and board and gas for my pick up. This lady at the time was in her mid 60's and you didn't want to try keeping up to her when it came to gathering scrubbing and candling eggs or dressing a chicken. She would order 100 peeps a year and kill the 2 year olds when the pollutes started producing that kept her at 200 layers year round.
Her chickens were raised in long narrow coops around 40 foot long and 10 feet wide with nesting boxes and floor space to run around . She kept 50 hens to a coop with one rooster in each.
There was a 1/4 inch wire line from the roof of the coops that ran 30 yards and slightly down hill to the side of the canning house that held the gas fired scolder and a single bird plucker. Steel rods that were made for the wire kind of folded over the wire then like a close hanger but they had a notch bent in them that their feet went in and held them there upside down. I would use a chicken hook like I described above you got pretty good at snagging on the first try after a while . Then you got them and put their feet in the holder then grabbed their head stretched the neck down and with your Sharp knife just cut the heads off. Them flapping and gravity took them right down to the canning house mostly bled out by the time they got there. I would kill 20 at a time then go down and help her.
Dip them in the scolder put them in the plucker then into another hot water tank . Then scrape them , then clean them (hot chicken guts whew) then in to the last wash tank Then hang them to dry . Then she would fold the necks in with the heart and gizzards wrap them and put into the freezers. She sold everything we killed to the same store that bought all her eggs every day. We would do all 100 in a day . At the end of the day there was a solid red streak about 2 feet wide from the coops to the canning house . That old girl was a hell of a worker and a teacher. I doubt her husband would have ever made that farm produce with out her.
Her chickens were raised in long narrow coops around 40 foot long and 10 feet wide with nesting boxes and floor space to run around . She kept 50 hens to a coop with one rooster in each.
There was a 1/4 inch wire line from the roof of the coops that ran 30 yards and slightly down hill to the side of the canning house that held the gas fired scolder and a single bird plucker. Steel rods that were made for the wire kind of folded over the wire then like a close hanger but they had a notch bent in them that their feet went in and held them there upside down. I would use a chicken hook like I described above you got pretty good at snagging on the first try after a while . Then you got them and put their feet in the holder then grabbed their head stretched the neck down and with your Sharp knife just cut the heads off. Them flapping and gravity took them right down to the canning house mostly bled out by the time they got there. I would kill 20 at a time then go down and help her.
Dip them in the scolder put them in the plucker then into another hot water tank . Then scrape them , then clean them (hot chicken guts whew) then in to the last wash tank Then hang them to dry . Then she would fold the necks in with the heart and gizzards wrap them and put into the freezers. She sold everything we killed to the same store that bought all her eggs every day. We would do all 100 in a day . At the end of the day there was a solid red streak about 2 feet wide from the coops to the canning house . That old girl was a hell of a worker and a teacher. I doubt her husband would have ever made that farm produce with out her.
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