Weekly Indiana State sentinel. [volume] (Indianapolis [Ind.]) 1853-1861, 1855-11-15

| We have for some time been IN receipt O
the October number of the Wool Grower. al
Agricultural Magazine, published at Roch
ester, Ny.
From the columns Of this paper, we TAX
the following article on the subject OF KILN;
and preparing poultry for Market.
The following article on this importan
subject will constitute Chapter in the forth
coming new and improved edition of tn,
american Poulterer's Companion" by C. N
BEMENr to be published hE HAErFs& Bno.
~. Y. 49,
If you wish to prepare your poultry in th.
incest manner for the market, so that it viii
invariably secure the best price, observe the
following rules, viz:
First, fat them well, and allow them to re-
main in the pens twenty-four hours without
food previous to being killed. Then when
you kin them instead of wringing theil
necks ,cut their heads off at a single blow with
sharp axe or hstchet hang them up by
their legs and allow them to bleed, and pick
them Immediately; picking off their wing
feathers, as well as the Others while wnm
Some, however, prefer to run a small pen
knife into the jugular vein by the side Of the
neck, just under the jowls. In this case let
the heads remain on; pick them as above
mentioned; in picking, great care should be
taken not to tear the skin; the wings should
not be cut of but picked to the end If the
head should be cut of, the skin of the neck
should be neatly tied over the end. Most
people like to see the leads of fowls left on
it makes better show. The heads of
ducks and geese should be cut of. No cut
should be made in the breast, all the offal
should be taken out behind, and the opening
should be made as small as possible. ~
Some persons send them to market with
their intestines in. This, to say the least, is
dirty, slovenly practice, doing great injury
to the flesh, as it partakes of the flavor of the
excrements, when suffered long to remain
undressed, and is otherwise impaired from
the stagnant blood. After removing the in
testines wipe out the blood with dry cloth,
but no water should be used to cleanse them;
with moist cloth take off the blood that
may be found upon the carcass, and hang
them up in cool, dry room, until ready to
carry to market, or otherwise to be used Do
not remove the gizzard from its place, but if
the fowl be very fat, make large hole, turn
the leaves out, and fasten them with a small
skewer When prepared in this way, your
poultry will be much nicer, and entitled to
better price than when butchered and dressed
in the ordinary way
We have often noticed the careless, SLOW
enly manner and little attention paid 10 the
external appearance of poultry offered fer
sale in our markets; and we have also MOTTO
ed the rapid sale and higher price when due
regard was paid to have the skin all sound
and clean; the breast not mutilated by a long
cut the shrinking skin exposing the drying
meat covered with hay seed or chaff; but
we'll covered all over with fat of a rich
golden yellow. Much OF the poultry ex-
posed for sale has been through the process
of scalding to facilitate picking; this practice
should never be resorted to-. 1t turns the
rich yellow of the fat into a tallowy hue and
often times starts the skin, so that it peals of,
unless very carefully handled.
Much care and attention is required after
the poultry is dressed and cool. 1t should be
carefully packed in baskets or boxes, and
above all, it should be kept from the FROST
A friend who was very nice in these matters
used to bring his turkies to market in the
uneSL possible OTuer, anQ anyways ODlhlneu u
ready sale, and the highest price. His meth
od was to pick them dry while warm, and
dress them in the neatest manner; then take
a long, deep, narrow, thick box. with a stick
running from end to end of the box, and
hanging the turkeys by the legs over the
stick, which prevents bruising or disfguring
them in the least aa
Too much should not be exposed at time
for sale, nor should they be hauled over too
often. Appearance is every thing with
poultry, as well as other articles, and has
great influence on the purchaser.
"To preserve poultry in winter" said the
late Judge BUEI., "about the 18th of Novem-
Der purchased quantity of poultry for
winter use. The insdes were carefully
drawn, their places partially filed with char
coal, and the poultry hung in an airy loft
1t was used through the winter, till about the
first of February, and although SONS was
kept seventy days, none of it was the least
affected with must or taint, the charcoal hay-
ing kept it sweet.