The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1883-12-07
Prime Poultry for. market.

Prime Psaitry for. Aarket
| There exists IN various sections Of tho
sountry a wide difference of opinion a
regards the merits of "drawn' OF
/ whole poultry and ''dry" picked and
,calded poultry. Some markets, too,
demand large fowls, while others prefer
medium sizes. Again, prices vary with
he breeds. 1t is, therefore, advisable
hat poultry growers who want the best
prices for birds sent to market should
icquaint themselves with the require
nents OF the dealers to whom they an
.icipate sending their product
Ali poultry dealers are of one mind
rs regards the method of feeding that
produces the best flesh The best is
obtained from poultry which has been
properly fed from the beginning. 1t is
Iucier and richer in flavor than tina,
from fowls taken in a half-starved
state and '.crammed'' before killing to
make weight The preference is given
TO poultry that is confined for several
lays previous to killing, and fed on
sweet, clean food. When allowed to
forage for themselves fowls pick up a
great deal of filthy food that taints the
1esh. All dealers prefer that no food
shall be given for twenty-four hours
before killing. In New York there is a
clause in the city ordinance to the effect
that shippers must keep all food from
poultry at least twelve hours before
killing. and it would be better not TO
feed tor twenty-four hours previously.
The birds keep fresh longer when this
precaution is observed and the meat is
Sweeter.
The plan most generally approved Of
nowadays for killing birds is opening
the beak of the fowl with pointed and
narrow knife blade, making an incision
at the back of the roof, which divides
the vertebra and causes instant death.
Another plan is to kill the fowls by
opening the veins in the neck. The
fowls are then suspended by the legs
until the bleeding ceases. Fowls must
be allowed to bleed freely in order that
the meat may present bright, health
ful appearance.
The Eastern markets require that
dressed poultry shall be drawn and
trimmed. and it is now law in New
York City that no turkeys or chickens
be offered for sale unless the crops OF
said turkeys and chickens are free from
food or other substance.
Other things being equal, dry
picked fowls command, in Eastern
markets, the best returns. Dry-picked
birds hold their color better and gain
the fancy prices. In the New York
market all the prime dry-picked chick
ems are sold as Philadelphia dry
picked" 1t takes a fowl in good condi-
ton to present an attractive appearance
when dry-picked. which accounts for
the large quantity of wet-picked poul-
try sold. Inferior fowls, after scalding
and Pumping, look better than they
would if dry-picked. hence scalding is
in order when the birds are not up to
the standard in quality.
The greatest of care should be exer-
cised in the picking of poultry for ship
ment. First, it must be relieved OF
heat: never ack until it is quite cold:
do not bruise the flesh or break the skin.
Medium sized packages are preferred.
and it is advised that different kinds of
fowls be put in different packages, the
kind being marked distinctly on the
cover. Boxes make the best packages,
as the birds are not so liable TO gel
twisted out of shape in these rs they are
in barrels. Clean rye or oat straw, free
from dust and quite dry, furnishes eS-
cellent packing material In packing,
place the birds breast down.
When the poultry is in prime condi.
ton it will pay to wrap each bird in
clean white paper; this will prevent
should the birds come in
contact, and prevent freezing on the road.
a well-known New York poultry deal
er sends the following directions for
packing: Wrap each bird in clean white
paper; fold the neck under the body,
with the legs stretched out; lay the FIRST
bird in the left-hand corner. back up,
with the neck towards the end of the
box. Fill the first row and then begin
the second ct the same place, only let
the birds heads pass up between the
rumps of the 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 Ii there
should be sufficient space between these
rows to lay few birds sidewise do so:
if not. fill it tightly with straw, so that
the poultry can not move. Previous to
placing the first layer cover the bottom
of the box with straw, and PIT LAYER
OF straw between each layer of poultry,
the casing with straw.
Market poulterers in Pennsylvania
and in New Jersey are realizing large
profits in preparing and fattening ca
pons for market. Capons find remu-
1erative markets in Boston, Philadel-
phia and New York. For long time |
these desirable birds have been a staple |
product in Pennsylvania They were |
the young male birds known !
rs the Bucks County species, large, |
coarse fowls, except when caponized. |
Of late years the Cochins and Dramas !
have been used for this purpose. Ca
Dons often rival turkeys in weight, and |
40 matter how large the bird may be
The meat is of excellent quality.
Our city markets now depend largely |
Ipon frozen poultry contributed from /
III parts of the country. The greatest
for frozen poultry comes late
n the season, when fresh killed fowls
ire no longer desirable. 1t is of COM
non occurrence to buy as good turkey
n March as can be purchased in No
-ember. Choice lots of poultry are
rozen up during the fall. placed in re-
rigerators constructed for the purpose
nd held over in cold storage buildings
Until fresh lots picked up locally are