The daily Cairo bulletin. (Cairo, Ill.) 1878-1???, 1881-12-01
Poultry for the Market.

A little extra care and attention in
preparing poultry for market will be
well repaid in the end. II is quite
essential that the birds should reach
their destination with good appear
ance and in good condition, II fair
prices are expcclcd hence ii is for the
shippers interest to take every pre-
caution TO have these two requirements
fulfilled,
The practice of 'suiling" the fowls
with cooked meal or anything else in
fact for day or SO preceding their
shipment, is unwisc, II the food is not
well digesled before the fowls are
killed, fermentation and putrefaction
take place, and the result is that
greenish putril look is given the
dressed fowl, and it becomes unfit for
the table. II is not a good plan to let
fowls run at large just before they are
marketed, as the unwhoIesome food
they are liable to pick up may faint the
flesh, unless it has time to become
thoroughly digested and assimilated.
Moreover, they should have no food
whatever for ten or twelve hours before
killing.
Much depends on the manner of kill
ing fowls TO have them marketable.
The best method undoubtedly is to
make an incisi0n well back in the roof
of the mouth with sharp-pointcd
knife, and divide the vertebr@ or touch
the brain, This causes instant death.
The head and legs should be left on
and entrails not be drawn. If the legs
and nccks of turkeys and chickens are
dry-picked Immediately after killing,
they are not so apt to become discolor-
ed when exposed to the air. Very fat
poultry may be dry-pickel to advant-
age, as it sells a little higher and will
carry II little better from distant points,
but it does not improve the appearance
of somewhat lean fowls.
In scalding, the water should be boil
ing-hot, and all piu-feathers should be
carefully removed without breaking the
skin. If ducks and geese, after scad-
ING, are wrapped in cloth for couple
of minutes, the down will then come off
easily with the feathers. Pumping"
as it is called, is accomplished by Dip
ping the fowl, after picking, in boiling
hot water for about two minutes, then
placing it in cold water for ten or
twelve minutes more. This gives a
much brighter and fairer appearance
to the flesh.
As to packing for shipment, boxes
holding about 200 pounds are the best
for turkeys and geese .and, in fact, for
all poultry, though smaller game"
may be shipped in barrels. In the bot
tom of the box or barrel put layer Of
clean, dry straw, then alternate with
poultry and straw until the package is
so full that the cover will keep The con-
tents from moving about, thus lessening
the risk of bruising. Pack with the
backs up, legs outstretched and the head
bent under.
Now, a word concerning the marking
of the package. "lts terrible both
en-" said commission merchant in our
hearing the other day, mot TO have
packages properly marked and advised.
We received q lot of pears recently
without the consignor's name or at
dress, and, some time afterward.
postal card informed us that such lot
had been sent, But good sale was
lost Every shipper, if he does much
in that line, should have brand or
mark Of his own, SO as to establish
reputation for his goods, and this brand
will be looked after by the consumer.
Each package should bear the name of
the consignor number and variety of
contents and the name of the consignee,
and thus much annoyance may be
ayertcd. This is true of all shipments
on commission poultry included. -
R0Wi -NeW fOrkcE,