Connecticut western news., 1881-11-23
POULTRY FOR THE MARKET.

sNN~ ~@e~ large cities send out every season print ed directions for fattening and prepar- ing poultry for market. These direc- tions are essential, because in various sections there exists a difference of opinion as regards the methods of drawn and whole poultry, and "dry picked" and scalded poultry. Some markets, too, demand large fowls, while others prefer medium sized. Again, prices vary with the breeds. It is, therefore, advisable that farmers who raise poultry for the market should &C., quaint themselves with the require ments of the dealers to whom they send their product that they may gain the most remunerative prices.
 All poultry dealers agree that the best flesh IS obtained from poultry that has been properly fed from the beginning. It is jucier and richer in flavor than that of fowls taken in half-starved state and crammed" before killing to make weight. They also prefer poultry that is confined several days previous to killing and fed on sweet, clean food. When allowed to forage for themselves in the barnyard and elsewhere fowls pick up great deal of filthy food that taints the flesh. Some dealers prefer that no food shall be given for day before killing, believing that the birds keep fresh longer when this precaution IS ob- served.
 The usual plan of killing birds nowa- days is opening the beak of the fowl with a pointed and narrow knife-blade, making an incision at the back of the roof, which will divide the vertebra and cause immediate death. The fowl is next suspended by the leg until the bleeding ceases, when the beak is rinsed out with vinegar and water.
 Other things being equal, ''dry- picked" fowls at the East command the best prices, and in settled cold weather there appears no reason why birds in fair condition should not be dry y-picked. In the New York market poultry known as the s'Philadelphia dry picked gains the fancy prices. All poultry sold under this head is not, however, as the name suggests, from the vicinity of Philadelphia, but includes poultry that reaches the market in attractive con- dition. -..... The scalding process which expedites the matter of plucking the birds, and furthermore imparts to lean ones 8 plump appearance, becomes necessity in warm, muggy weather if the poultry is destined for distant market. Fowls dressed by the scalding process are dipped into water as near the boiling point as may be without actually boil ing and then relieved of their feathers at once. They are next pumped by plunging into boiling hot water for about ten seconds, and then into ice- cold water for the same period of time. Finally they are hung up until quite cold and stiff. .-. .-r
 There exists diversity of opinion as regards the question of drawing the crop and intestines of fowls. In New York, for instance, the birds are not drawn and the heads are left on, while they must be drawn to meet the demand of the Boston market. s
 Poultry must never be packed for shipment until it is thoroughly cold, however prepared. Neither should the flesh be bruised, the skin cut or the bones broken. Medium-sized packages are preferable, and it is advisable that different kinds of fowls be put in differ ent packages, the kind being marked distinctly on the cover. Boxes make the best packages, for the birds are not so liable to get twisted out of shape in these as they are in barrels. Clean rye or oat straw, free from dust and quite dry, furnishes excellent packing material. Straw should be iberally used at the top and bottom of each pack age; also at the sides and between the layers of poultry.
 In packing it is advisable that the birds be laid breast down. One poul- try dealer gives the following directions: To be extra nice wrap each bird in clean white paper; fold the head under the body with the legs stretched out; lay the first bird in the left-hand corner, back up, with the head toward the end of the box. Fill the first row and then begin the second at the same place, only let the birds heads pass up between the rumps of two adjoining ones. This makes the packing solid. In the last row reverse the order, placing the head toward the end of the box, letting the feet pass under each other. If there should he sufficiers space between these rows to lay few bis>ls in sidewise, do so; if not, fill in tightly with straw so the poultry cannot move. Over this place layer of straw, then place a layer of birds after directions given for the first layer, then layer of straw, and so on until the box is full, finishing oi course with layer of straw.
 When shipping poultry for special occasions, as Thanksgiving or Christ mas, the lots should be started in ample time to obtain the best market. Much misunderstan ding and anxiety may be prevented by sending an invoice by mail of each shipment. - '.1-'