Lamoille newsdealer. [volume] (Hyde Park, Vt.) 1860-1877, 1874-12-09
Preparing and Packing Poultry.


Preparing and Packing Poultry.
Poultry should be fat, and kept twenty
four hours from food before killing to have
the crop empty Food in the crop sours,
bIackcus the skin Injuries the sale off oul-
try, and buyers will not pay for this use
less weight. Opening the vein in the neck
or bleeding in the mouth is the proper mode
of killing. If bled inside the throat the
bill should be pricd open with a piece of
chip aud the poultry be hung up by the
feet on line. This makes bleeding free
and prevents brulSing. The bead aud
feet should be left on and the entrails in.
Others advise drawing the entrails). The
flesh should not be mutlated in any man.
ner. Turkeys and chickens dry.pckcd
keep much longer and sell higher than
the scalded. If the picking is done by
scaldlng, the water should be heated just
to the boiling point, and the poultry held
by the feet dipped in and out the water
four or five times, counting three each
time in or out. The work should be done
quickly, neatly and thoroughly.
After picking, hang up the poultry by
the feet in . cool, dry place, till all ami
ma heat is out and the poultry thoroughly
cold and dry. Avoid freezing, as poultry
will not keep long after thawiug Wrap
In thin, light, strong paper. Brown and
dark heavy paper, having too much acid
in it injrres the poultry. The head
should be wrapped separately. always
pack head downward. This throws the
soft ontrails on the breast bone, the poul-
try keeping longer IN this position
Pack in clean, dry, tight -four barrels.
Geese and Ducks, after being killed
should have all the feathers picked off,
then rubbed all over thoroughly with
fine rosin. after which dip them in boiling
hot water in and out seven or eight times,
then rub off the pin-feathers, after which
wash off the fowl with warm water, using
soap and hand brush Immediately af-
ter, rinse them well in cold water, then
hang them up by the feet in cool, dry
place ill they are thoroughly dry, when
they can be wrapped aud packed as before
suggested. Poultry thus dressed and
packed will, in moderately cold weather,
keep sweet aud fresh for fifteen or twenty
days, and can be shipped from the extreme
West with safety, BY freight.
Never pack poultry in straw, as il
damp or in warm weather it causes it to
sweat or heat Game, deer rabbits, coons,
oppossums. and squirrels, should be open.
cd, all the entralIs taken out, leaving on.
y the kidney fat; then the insidcs should
be wiped perfectly dry with soft, clear
cloth after which wrap the small game IL
paper, packing back downward Wild
turkeys, ducks, geese, grouse, pheasants
quails, pigeons, and birds Of all kinds
should always have the entraiIs left il
them, and the head and feet left on.-
They should never be mutlated in an,
manner. Drawn birds sour in shor
time, and sell for less than the undrawn
even if sweet. Wrap the head separated,
in paper then the body. Pack heat
downward in tight clean barrels, the sam,
as poultry. Shippers should remembe
well that all game and poultry should b.
thoroughly cold before being packed, 9th
crwise it will soon sweat aud heat Bar
rels are the best packages that shipper
can ship in.-Marylaad Farmer.