The Superior times. [volume] (Superior, Wis.) 1870-1912, 1870-12-31

does not improve the appearance, al
though it does the flavor and while
cooking it viii "plump up" and come
out OF the oven looking much finer than
when it went IN In addition, it will
keep much longer than when dressed
by the other mode.
Another plan is, after the bird is
picked, as above described, plunge it
in kettle Of very hot water, holding it
there only long enough to cause the
bird to dump" then hang it up,
turkeys and chickens by the feet, and
geese and ducks by the head, until
thoroughly cooled. This scalding
makes the ht look bright and clear,
and to apsear much fatter than it
wouldif picked dry. This is the usual
mode of d;essing for the New York
markets.
All poultff should be thoroughly
cooled before packing. Then provide
| boxes, for they are preferable to bar
rels; place layer of rye straw that has
been thoroughly cleaned from dust, on
the bottom; commence packing by
placing the head of the fowl against the
end of the box, the bird lying on it's
breast, with the legs extended behind
it the last one of the layer must be re-
versed, the feet passing under each
other, so that the heads are against the
other end of the box. This gives a uni
formity of appearance, and a frmness
in packing, that will prevent moving
during TRANSPORTATION. Over this layer,
place straw enough to prevent one layer
from coming in contact with the other;
| IL II ,,oolyo1 he
same manner, until the box is filled.
Care should be taken to have the box
filled full, in order to prevent any dis
arrangement of the contents; for should
it become misplaced, the skin may be-
come so badly disfgured as to cause a
depreciation of the value to the owner.
To those having extra fine poultry to
send to market, L would recommend to
put paper over each layer before plac-
ing the stray on it this prevents the
dust settling on it, and adds much to
its appearance
The box should have the initials of
the consignor, the number and variety
of the contents, as well as the name OF
the consignee marked ON it. The ne
cessity for marking the number and
variety of contents is, that in case the
box is broken open, and any portion OF
the contents missing before delivery tc
the consignee, they will be enabled tC
make correct bill for the missing
poultry. Another advantage is, thai
the consignee knows by a glance at the
J box whether it contains the desired va
riety he wishes; if not, he need no
open it, and the contents will not re
ceive a needless handling; for some
parties prefer a mixed box, while 9th
ers do not, and all dealers prefer sell
ing the entire contents of the box t.
one person, as it avoids error in weigh
ing and keeping the accounts.
:! To those Wishing to market capons,
would say, they should be dry p1ckeo
i:4I tI,a- fnatherS on around tne neat
and the tip of the wings; also the tai
, feathers left in; the small or pin feath
, ers should all be removed.
Send geese for Christmas, as they ar
more in demand at that time, and will
bring more money than any other, as al
, Irishmen and many Germans think it i
not Christmas without a goose for din
ner Send all large turkeys before Ney
Years, as they are wanted to adorn TIL
New Years table: and they depreciat
Immediately after that day in price
Small turkeys are then in better de
mand, while chickens and ducks can b.
sent any time after they are fattened
and never until then.
Persons living at IA distance from this
city and desiring to send their poultr,
to market for any particular occasion
should allow at least two days longe
) for it's transportation than usual, s.
! that it will not miss the market TO
! that occasion; for the dealer had bet
ter receive it a day or two sooner thai
! one hour too late. Now AND Then.
New YORK, Oct, 1870.