The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1877-09-20
Packing Poultry for Market.


an incision in the roof of the mouth is
preferable when the head of the bird is tC
he left on, but that is not necessary, Meth.
or is it always desirable; but the custom
in the market to which the fowls are sent
determines this matter. When, however,
the head is taken off, the skin should al.
ways he pulled over the stump and tied.
The mode Of picking while the bird il
warm is called "dry picking" and is the
fav0rite method of dressing poultry for the
Philadelphia market. There is one OBJ.
lection to this system, that it does not i'm.
prove the appearance, although it does the
flavor; but while cooking, it will plump
up" and come out of the oven looking
much finer than when it went in. In adj.
ditiOn, 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 "plump;' p
then hang it up, turkeys and chickens by
the feet, and geese and ducks by the head,
until thoroughly cooled. This scalding
makes the fat LOOK bright and clear, and
the fowl to appear much fatter than il
would IT picked dry. This is the usual
mode of dressing for the New York
markets.
All poultry should be thoroughly cooled
before packing. Then provide boxes, fol-
they are preferable to barrels; place a
layer of rye straw that has been thorough.
ly 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 its breast, with the legs ex-
tended behind it; the last ones of the layer
must be reversed, the feet passing under
each other, 30 that the heads are against
the other end of the box. This gives a
uniformity of appearance, and q firmness
in packing, that will prevent moving dur.
ing transportation. Over this layer, place
straw enough to prevent one layer from
coming in contact with the other then add
other layers, packed in the same manner
until the box is filled.
Care should he taken to have the box
filed full, in order to prevent any disar-
rangement of the contents; for, should il
become misplaced, the skin may become
so badly disfigured as to cause dcprecia-
t ON of the value TO its owner. Those hav-
ing extra fine poultry to send to market
should put paper over each layer before
placing the straw on it; this prevents the
dust settling ON it, and adds much to its
appearance.
The box should have the initials of the
c0nsignOr, the number and variety of the
contents, as well as the name of the con-
signee. marked on it. The necessity for
marking the number and variety Of con-
tents is, that in case the box Is broken
open and any portion Of the contents miss
ing before delivery to the consignee, he
will be able to make correct bill for the
missing poultry. Another advantage is,
that the consignee knows by . glance at
the box whether it contains the desired
variety he wishes; if not he need not open
it, and the contents will not receive = need
less handling, for some parties prefer q
mixed box, while Others do not, and all
dealers prefer to sell the entire contents of
the box to one person, ~ it avoids error In
weighing and keeping the accounts.
Those wishing to market cap0ns, must
bear in mind that they should be dry
picked, with the feathers ON around the
head and the tip of the wings; also the
tail. feathers left in; the small or pin-feath.
ers should Ill be removed.
Persons living at q distance from this OF
any other city, and wishing to send their
poultry to market for any particular 0cca.
sion, should forward it day or two ahead
Of the time needed for transportation, for
Il h better that the dealer should receive
it even couple Of days too soon, than
an hour too late. Rwrol NNe- YOrker.