The Morristown gazette. [volume] (Morristown, Tenn.) 1867-1920, 1877-12-05
Preparing Poultry for Market.

Be merry while we may?
-~%
Preparing Poultry for Market.
AS the time is near at hand when
the gallinaceous animal will be con-
sumed TO the amount of many tons,
] will give to those interested, who
make a speciality of sending to mar
ket, few facts about poultry, the
killing and dressing Of which for the
market is a matter to which some
little attention should be paid by
both shippers and raisers of poultry
The French mode of killing poul-
try-and a proper one, is that it
gives little pain and does not dis
figure-is by opening the break of
the fowl, aud with a sharp pointed
knife (the blade should be narrow
make an incision at the back of the
roof of the mouth, which will divide
the Vertebra and cause immediate
death. after which, hang up the fowl
by the legs till the bleeding ceases {;
the removing of the feathers, or
picking, depends upon the condition
of the fowl.
IF the fowls are fat and in fine
condition, they ought to be picked
dry and while warm. Fowls picked
in this manner will present a better
appearance and keep for greater
length Of time ; if, on the other hand,
they are lean and poor, it is better
to scald or not kill till they are in
better condition. Iii; well-known
fact that dry-picked poultry will
bring better price than fowls that
have been scalded; also keep better
when shipped from a distance.
For scalding, the water should be
at boiling point. Pour in enough
cold water to stop ebullition. Take
the fowl by the legs and hold it ia
the water from about one to one and
q half minutes, be careful MOTTO scald
the legs above the elbow joint. Take
of the feathers, and while yet in a
warm state immense in cold water
for few minutes. Then take them
out to dry, then they can be packed
for shipping. 1t is better to scald
too much than not enough.
Fowls to be killed should not be
fed for at least twenty-four hours be-
fore killing. for, if fed short time
before, the undigested food soon en-.
tiers into fermentation. and putrefac-
ton takes place, and the fowl as
sumcs a greenish putrid appearance.
For New York markets and vicinity,
the heads should not be taken off.
nor the intestines drawn, as they will
not realize the price. For the New
England market, especially Rhode
Island. they sell only when the heads
have been taken off and the intes-
tines drawn, leaving but small open
ing. They are deserving of having
she credit Of putting the poultry up
ii good marketable condition. An
ether fact. should be remembered,
that poultry should not be chased
around the farm, or knocked down
with bludgeon or shot like quail,
for few such will condemn a whole
package.
Before packing, the poultry should
be dry. thoroughly cooled, but not
frozen, and carefully packed into
boxes or barrels. Boxes are prefer
able for turkeys and large fowls, as
barrels are too small, and leave the
poultry in cramped condition. A
layer of good, dry straw, well freed
from dust should be placed at the
bottom and between each layer Of
poultry.
Large shippers would do well to
assert their fowls with regard to age
and size Wis, large turkeys in one
package. scIall ones in another. Old
cocks should be packed by them
selves. The contents Of each pack
age should be plainly marked on the
top.
It is also more economical for all
to ship by freight and not by xepress,
after the 1st of December. Poultry
can be on the road for some time,
and arrive in good condition. there
by saving vast amount of money.
as the express charges are very high,
an average of three and half cents
per pound, and sometimes even more.
allowing, after charges ard commits
sions are taken off. but a small mar
gin, If any.ofor the shipper. 1t often
happens the express charges amount
70 more than what the poultry brings
&C. w. Meyer, In American Dairy
man and Batter, Cheese & Egg Re-
porter.