For market, dry picking is the best way-that is, pulling out the feathers immediately after killing, while the poultry is still warm, but for home consumption, the scalding method is the quicker and easier. After killing dip in scalding hot water and move about for a few minutes, then pick as quickly as possible. Ducks should be scalded a little longer and then wrapped in canvas or any close cloth, to steam about 5 to 10 minutes, after which the feathers can be easily pulled. The hairs should be singed off by holding and turning the poultry in the flames of a lighted twist of paper, or some burning alcohol. Wash thoroughly and dry, and then lay on several folds of paper, and clean at once. The quicker poultry is cleaned, the better, but it is best not to cook it until 24 hours after killing.

After singeing, and before drawing, pull out all pin feathers, then cut off the head, and next cut through the skin around each leg, about 1 1/2 inches below the first leg joint, being careful not to cut tendons. Place the leg with the cut over the edge of a table, press downward to snap the bone, then take the foot in the right hand, holding the bird firmly in the left hand, and pull off the foot, and with it the tendons. Make a lengthwise cut through the skin just below the breast bone, large enough to admit the hand, and remove the entrails entire, by first carefully loosening them all around, and then bringing the hand forward, grasping the entrails firmly, and with one pull drawing them out. The lungs and kidneys, on either side of the back-bone, should next be removed, and then the wind-pipe and crop, close to the skin of the breast, by inserting two fingers under the neck skin. Draw down the skin and cut the neck off close to the body, leaving on enough skin to close up the opening after the crop Is partly filled with a little dressing. The giblets (gizzard, heart and liver) should next be carefully separated from the entrails, being careful not to break the gall bag attached to the liver, the bile from which would impart an extremely bitter flavor to any parts it came in contact with. Then wash the bird thoroughly in and outside, rub with salt, and let hang in a cool place over night.- [A. G., Mass.