The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-12-28
Poultry for Market.

A little extra care and attention in
preparing poultry for market will be
well repaid in the end. 1t Is quite es-
sential that the birds should reach their
destination With good appearance and
in good condition, if fair prices are ex-
pected; hence it is for the shippers in
terest to take every precaution to have.
these two requirements fulfilled. r y =.
The practice of ssstufhng" the fowls
with cooked meats or any thing else in
fact, for a day. or so preceding their
Shipment, is unwise. : If the food is not
wen digested before the fowls are killed,
fermentation and putrefaction take
place, and the result Is that greenish,
putrid look is given the dressed fowl,
and it becomes unfit for the table. 1t is
not good plan to let fowls run at large
Just before they are marketed, as un-
wholesome food they are liable to pick.
mp may taint 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 the killing. s5s1f s.6.. =, -
Much depends on the manner of kill
ing fowls to have them marketable.
The best method undoubtedly is to make
an incision well back in the roof of the
mouth with q sharp-pointed knife and
divide the vertebrR or touch the brain.
This causes instant death. The head
and legs should be left on and the en-
trails not be ssdrawn-" If the legs and
necks of turkeys and chickens are dry
picked Immediately after killing, they
are not as apt to become discolored
when exposed to the air. Very fat
poultry may be dry-picked to advantage,
L. -
better from distant points, but it does
not improve the appearance of rather
lean fowls. 5..9.-es 81, 4. .-.-
In scalding, the water should be boil
ing hot, and all pin-feathers should be
carefully removed without breaking the
skin. II ducks and geese, after scald-
ing, are wrapped in cloth for couple
of minutes, the down will then come off
easily with the feathers. 'sPlumping,
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 much
brighter and fairer appearance to the
flesh. m rsf .r,rs,ga4 ~
As to packing for shipment, boxes
holding about 200 pounds are the best
Tor turkeys and geese and, in fact, for
all poultry, though smaller game may
be shipped in barrels. In the bottom 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 contents
from moving about, thus lessening the
risk of bruising. Pack with the backs
up, legs outstretched and the head benz
/ under.
Now, word concerning the marking
of the package. sits aterrible bother, ,
said q commission merchant in oul
hearing the other day, "not to have
i packages properly marked and advised
We received lot of pears recently with
out the consignor's name or address
and, some time afterward, postal caro-
informed us that such lot had beer
sent. But q good sale was lost" Ever,
II shipper, If he does much in that line
should have brand OF mark of his own
90 as to establish q reputation for hi
goods, and this brand viii be looket
after by the consumer. Each packag'
should bear the name of the consignor
name and variety of contents and tn
name of the consignee, and thus mucl
annoyance may be averted. This /
true OF all shipments on commission
poultry included Nes0 Yorker