Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1888-03-16
FARM and HOUSEHOLD.
MARKETING POULTRY,

The first thing to learn is that
the highest quotations are only for
the best quality of stock f; hence,
no matter how or to whom poultry
may be shipped, everything de-
ponds on the quality, and the quail
ity is governed by the breed and
the conditions under which the
fowls are kept, as well as the man
ner in which they reach the mar
ket. All the prejudices and prefer
ences OF buyers must be considered.
Ii buyers prefer yellow-legged
fowls give them such if they do
not wish the entrails removed leave
them in, as the buyer, not the CON-
mission merchant, is the one to
please.
New York and Philadelphia do
not wish anS thing done to dressed
poultry except to remove the feath-
eis. The entrails, head, feet and
sometimes a few feathers on the
IDS of the wings must remain
Boston wishes the heads and feet
10 remain Though the heads need
rot be picked, while the tips Of the
wings may remain feathered), but
tie entralls must be removed
Baltimore also demands the re-
moval of the entrails. In ali cases
the crops must be completely
empty, therefore feed nothing for
twelve hours before killing, and
even then only of soft food. Poul-
t for Chicago should be dry
ed, heads off (the skin should
Drawn over the neck and tied,
legs on and entrails drawn. BrOll-
ers in the Boston market need not
be drawn, and ducks should have
feathers left on the tips and the
wings tied to tho body to preserve
the shape. Four pounds each IS
the proper weight for young ducks.
Do not scald the poultry, but
pick them dry. Bleed them in the
mouth when killing, and pick
quickly. If scalded, the skin turns
blue, tears and becomes ragged,
thus injuring the appearance
When dry-picked the natural firm
ness of the flesh remains, but when
scalded it soon becomes soft and
fiabby, while the heat from scald-
ing causes rapid decomposition OF
the contents of the bowels. The
dry.picked poultry bring the high
est prices. Cleanliness is import
ant. Cool the carcasses, carefully
sew up all rents or torn places on
the skin, wash clean in cold water,
wipe dry and pack III clean barrels
or boxes, no packing material be-
ing needed. In summer ship in
refrigerator cars, If possible. Al
wa, carefully remove the pin
fea ,ners.
Where ducks and geese are sent
10 markets requiring them drawn,
they may be scalded; then wrap
them in a cloth for two minutes,
when the feathers and down will
come of clean. Very early in the
season small chicks sell readily be-
cause of the scarcity of large sizes,
but the usual preferred weight is
from one to one aud One-half
pounds, but later on those OF two
pounds are preferred. In winter
I'll stock can be shipped better and
more economically when killed and
dressed, but in summer the best
mode is to ship poultry alive.
Live poultry should always be
sent by express, and should be
sent in coops high enough to allow
the birds 10 stand up. Never
crowd them, but allow plenty OF
room, so that they can move about
in the coop for food and water
Place a piece of cloth over the top
Of he coop for shade, but leave
{ sides as open as possible. Any
h I'd of cOops will answer, but the
lighter the better. Always provide
food IN boxes, at several points in
the coop, also gravel, with cups to
hold water. If the cOops are large,
use partitions and divide the birds.
Ship each size together-never mix
large and small.
Always get receipts from the
railroads, and notify the commits
sion merchant a day or two in adj
vance, and always ship so as to
reach the market not later than
Friday. Any commission merchant
will send you quotations on ap-
plication, but the prices you will
obtain depend upon The condition
of the birds on arrival, and the
quality. Common fowls never sell
as well as pure breeds or crosses
Farm and Garden.
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