The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1874-11-28

without actually boiling. The bird,
being held by the legs, should be dip
ped three or four times, raising it quite
out of the water; in this way the water
can the more readily penetrate the
feathers and act upon the skin. Pick
the feathers off Immediately after scald-
ing (pin-feathers and ally, without break
ing the skin Don't rub them off, as
that rubs or breaks the thin outside
skin and causes it to turn black The
poultry should next be pumped, which
is accomplished by dipping it into scald-
ing water for a few seconds, and then
Immediately into CLEAN cold water for
about ten minutes; then hang it up to
cool and dry. Be careful not to pack
until it has become perfectly cold
throughout, but do not allow it to freeze
before being packed This is matter
of Importance, for if poultry is packed
with the animal heat in it will be sure
to spoil by the time it reaches market.
Most of the dressed poultry sold in
this market is scalded, or wet-picked,
and such is generally preferred but
for poultry which is intended to be pack
ed to freeze and to hold, we would by
all means recommend DRY-PICKING, as
the poultry will keep longer, and when
thawed out will return nearer to its
original color, but if scalded it is apt
to thaw out black TO dry-pick poul
try, kill as before mentioned, but be
sure and commence picking the feathers
off Immediately after bleeding and be-
fore the bird gets cold. If it is once
cold the feathers are set, and the skin
is much more liable to be broken in
picking. Too much care can not be
exercised in keeping the skin whole.
Avoid cutting or bruising the flesh or
breaking the bones.
Boxes are the most desirable for
packing turkeys, geese, and chickens;
but for the latter barrels may be used
Boxes of capacity of $50 to 800 lbs.
each should be employed. Larger box
es are inconvenient to handle, and are
more apt to get injured in transit. The
objection to barrels is that the birds are
apt to be much bent and twisted out of
shape. They answer better for chickens
and ducks than for turkeys and geese.
Use rye straw if possible, but reject
whatever is not dry and free from must.
Place layer of straw over the bottom
of the box; then pack layer of poul-
try, backs up and breasts snugly against
one end of the box; the legs should not
be cramped up under the body, but
Strengthened out, taking care to stow
snugly, filling vacancies with straw
Next a layer of straw, then a layer of
poultry as before, and so on until full.
Have plenty of straw on top, SO that
the cover will draw down snugly upon
the contents to prevent shifting or rub
bling on the way.
In packing large lots it is best to put
the different kinds in separate packages,
and mark gross weight and tare on each
package; also the kind contained in it.
If when the lots are small, and differ
ent kinds are in one package, mark the
net weight of each of the different
kinds on the side of each package, so
that we may know what each parcel
contains without going through whole
lot to find what the customers want.
Mark the address plainly on the lid
of each package, also the initials or
number" of consignor, that we may
know who to credit the shipment to,
and forward Immediately by mail full
invoice giving number of packages
shipped and net weight of each kind
separately. We often receive packages
without the shippers name or initial on
them. All such are sold and placed to
the unknown account, awaiting to hear
from the proper owner, which often
gives unpleasant feeling to shippers.
If shippers will be careful in putting
their name or initial on every package,
and send full invoice of each shipment,
there will usually be no mistaking on
the part of the consignee.
Ship by express unless situated on
some line that will be sure to carry the
packages through nearly as quick by
freight
Poultry designed for Christmas or
for other of the holidays should be
large, fat, and we'll dressed, and should
be in market at least two or three DAYS
before the holiday Remember that
railroad and express companies are
always crowded with freight on such
occasions, and unless started in time it
will surely arrive too late. Small or
inferior poultry, if sent at all, should be
sent at other times, as the demand then
is almost exclusively for large, fat, and
nice poultry.