Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1881-10-27
-MisttllaIltOas.



How 10 ship Country Produce.
An extensive commission house in New
York sends out the following instructions u
those who ship them gcods.
PouLrEr.
Keep from food twelve hours before killing.
80 that there may be no food in the crop
Leave the head and legs on, and never draw
the entrails. Poultry should be fat before
killing, and the usual quality sells best scald-
ed. The leg. and necks Of Turkeys and
Chickens should be dry picked Immediately
after killing; this will keep them from dis
coloring when exposed to the air. Very fat
Chickens and Turkeys sell higher when dry
picked, and they carry better from far
distance. Ducks and Geese are preferred
scalded. Poultry should be entirely cold be-
fore being packed: if packed with any heat
it is sure to spoil TURKEYS sell best at
Thanksgiving and Geese at Christmas, and
Chickens at New Years.
LIVE POULTRY.
Coon. should be high enough to permit
the poultry to stand easily upright. They
should have plenty Of room, as erowding
causes suffocatiop.s II food IL put into coops
let it be cracked corn feeding is necessary
when Poultry comes long distance.
Hoo DRESSED VEAL CALyE..
Calves from three to six weeks old, and
weighing from 50 To 100 lbs. are the most
desirable for this market Amer being killed.
hang in a cool, dry place, from eight to
twelve hours, until the animal heat is all out
Heavy Calves such as have been fell upon
grass or buttermik. do not sell well in our
market. They are neither Beef nor Veal.
Wild TURKEYS, Ducks and smaller birds
should be packed in the natural state. Drawn
game is not in favor in this market All
kinds should be thoroughly cold before pack
ing. and thes shouldbc firmly pressed. breast
down into me package Trapped birds are
greatly preferred to those which have been
shot. In warm weather game should he
packed in Ia, ers with broken ice.
EsGs.
Evv. in summer should be fresh laid. Stale
Eggs are sure to reach market IN bad order.
or will change so rapidly that dealers will
loose money on them. Always ship while
fresh, in strong barrels. In packing use fine
cut straw or wheat chat Never use new
straw or chat, as they sweat AMI rot the eggs
In a short time One Of the chief causes of
failure in packing Eggs is using too little
hacking as the bottom and sides of barrel.
DO not crowd too many into the package,
and never let the eggs touch each other in
the layers.
ualf.frkin tubs are mostly used for local
trade, pals are les, popular than formerly:
they are only suitable for the freshest and
highest grades OF butter; they should be
made Of white oak, rs other woods soak
largely and impart injurious favors. Roll
Butter, which should, each one, be wrapped
in q clean white cloth, wet in strong brine
they should be packed tightly ia half barrels
Butter uneven in color always sells badly.
When Butter that is made at creameries Is
made from soured cream and fresh, it gen
orally commands the highest price: that
from sweet cream loses flavor, and does not
sell so high In working Butter it is impor
tant that all of the buttermilk Should be
worked out. Poor salt Injuries the fia*or of
Butter. Factory Butter sells best in winter.
During hot weather it pays best to ship But
ter in refrigerator ears.
APrLEs.
Pack in new sound barrels, only one varic-
ty in a barrel. Gil up the barrel without
bruising, shake gently, and fill so full that
the head be pressed in with lever, mark
plainly the variety contained.
PEARS
This fruit must be picked and forwarded a
sufficient time before it will naturally ripper,
10 insure its arrival at market in a firm state.
They must be handled carefully to avoid
bruising; half barrels are the best. and it is
better to vcntlate the barrels.
GRAPES.
When from distance, the best packages
for Grapes are cases containing three-pound
boxes, and covered baskets holding 10 or 20
lbs. Pack firmly, SO as not t" hruise the
fruit. From near by, they sell better in flat
boxes. about u inches wide. :, inches deep.
holding from - To 30 lbs.