The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1869-01-04
Packing Eggs and Apples-kiliing,
Dressing and Packing Poultry.
From the Field, Turf and Farm

From the Field, Iuri ana arh.J
We have witnessed such heavy losses
to shippers from a distance to the New
York market, occasioned by neglect or
unskillful packing, that we determined
to apply to o well established commis-
sion house for information on the sub
iect. Messrs. Young & Saunders, of 25S
Fulton row, West Washington Market,
sent us the following circular, with the
additional statement that there is no
point too far South from which to ship
eggs packed as directed, if it be done
after the cool weather sets in. From
our own experience for years in Louis
lana and Mississippi, we are satisfied
that the Southern States, for reasons
obvious to all, can furnish three eggs
for one produced in the latitude of New
York:
For Packing 4pples.-Select bright
barrels, and cooper them tightly; take
your best and smoothest apples, and
place them nicely, stem down, or the
bottom of the barrel; place thus three
rows, then pour in your apples until
your barrel is well filed; after being
well shaken, fill so full you have to use
power TO get in the head; then cooper
tirhtIy and turn the barrel over, mark
inn the head where the apples are
placed; mark neatly the kind of apples.
Follow these directions and your fruit
will always bring good prices.
Packing EgJS.-Use bright barrels ana
select your eggs free from stains In
the summer use oats Eve prefer oats
fer all seasons, as they pack better),
cooper your barrels lightly, place in the
bottom about two inches of straw, then
cover with paper to save your oats
from mixing with the straw, then put
in about two inches of oats, then place
YOUR row of eggs, keeping them about
one-half inch from the side of the bar
rel, then add about two inches Of oats,
then another row of eggs, and so on I'M
til the barrel is filled to ABOUT four
inches of the top, then add about three
inches of oats, place your paper, and
ill up so full with straw yon have to
press the head in; always shake the bar
rel well every third row; cooper your
barrels tightly; mark with stencil.
Following these directions and paying
particular attention to count, your eggs
will sell as New York State eggs, COM
good prices.
For killing and Dressing POulty.-
See that your poultry is in good condi-
tion before killing, tie their legs and
hang them on beams so they cannot
bruisc themselves against anything:
pick a few feathers from the neck;
ther cut the vein in the neck let them
hang with their heads down until they
bleed to death; use water nearly boil
inc the feathers from them clean, leav-
ing the head, feet and wings on; but be
particular to pick them clean; then put
them in clean water nearly boiling, and
let them remain half minute, then
in cold water and let them remain until
nearly cold, then.place them on boards
and let them lay until all the animal
heat is out of them. If you do not use
warm water to pick the feathers from
them, but can pick them dry, you have
only to pick the feathers clean from
them and place them on boards until all
the animal heat is out of them, then
pack in barrels or boxes, using clean
straw. Rye straw is generally the best
to use. Poultry killed and packed in
this way will always sell as New York
State poultry, and will bring good
prices.