The morning news. [volume] (Savannah, Ga.) 1887-1900, 1891-01-30
CHICKEN KILLING.
Six Hundred in Four Hours by Four
Experts.

From the Cincinnati Enquirer.
Four men killed. picked and dressed,
ready for the cook, 900 chickens in four
hours
William Schwartzman drew $50 in fifteen
minutes.
He has been drawing chickens, ducks and
his fingers are eaten off.
The three Schwa-tzman brothers-Will-
lam, Henry aud John-follow tho poultry
killing business. John scalds, Henry picks
and William draws, with John Hall as
helper.
Buck Ewing, the baseball man, owns the
lot on which their fowl-killing establish
ment is located, on the corner of Eastern
avenue and Strader avenue, Pendleton. The
quarters are modest and unpretentious, yet
on an average from 200 to ! 500 chickens a
week the year round are prepared for the
market here. In the year this amounts to
$4,000. They kill about 5000 turkeys, So
600 ducks and 1000 geese annually. The
process is a novel and necessarily light
ming one.
The chickens are procured from farmers
and shippers or bought by the coop of the
Wholesale dealers. Then they are feverish
and heated, often il-fed aud thirsty. They
are placed IN a large yard, corn fed and
watered for two or three days. Through a
small door, into an adjoining and smaller
yard few hundred are cooped, when the
butcher is ready. There is block in the
corner, and cleaver on the block. The
butcher steps ill among the chickens,
GRABS ONE WITH HIS LEFT HAND,
with his right the cleaver, which comes
down on the chickens neck Just back of the
head. Sometimes an assistant hands the
fowls 10 him, but their heads are off SO
quick that there are 100 bodies in a pile
twitching and hopping with muscular con-
traction.
The dressing room is next door. Two
large kettles, holding half barrel of water
each, are in q stationary brick stand. be-
| meath which is q furnace. In one of the
| kettles the water has not reached
bubbles and boils. Into the first a
half dozen chickens, held by the legs, are
| dipped for few minutes This is called
| scalding, but the point is never to have the
water come to boil. If it does the skin
scrapes off. The chickens are then tossed
onto the floor, and the picker begins and
| rubs the feathers off.
They are then turned over to the dresser,
who pulls out the gizzard5, liver. heart, en-
| trails, making one incision with a sharp
| knife and one grasp of the hand. They are
| then dipped into the caldron of boiling
water for the purpose Of giving them 0
! fresh and plump appearance, and tossed into
I a long box of cold water. where they re-
main for couple of hours. The water is
| frequently changed and the poultry comes
out looking fresh and inviting. They are
not yet ready for packing or for the market
They are now laid in trough under shed
in the open air and covered
| WITH LARGE WHITE SHEET.
| There were 200 lying this way when tine
| Enquirer reporter called, and for all the
| world the layout resembled corpse COW
| cred and awaiting the undertaken.
| MANY oddities in the business~ asked the
reporter.
| Just then William, who was sicing open
| fat gizzard, struck his knife against hard
| substance. He pulled it out, and buried ii
the center of the organ, where everything
was ground to pulp, was the brass end Of
an umbrella stick, polished as bright as gold
| and fully an inch long.
| There's something odd" he said, "and il
is not uncommon to find bits of glass, peb
ble-stones, pins, and men have told me thai
they have found $215 gold pieces il
chickens gizzards, but am frank to say
that never did. The nearest that any one
ever came to finding any money in G
| chickens giZZard about this establishment
was one day there was big pile of gizzards
| to clean, and l said to boy who comes
around here good deal, there's a quarter il
| that pile of gizzards somewhere, aud if you
| find it it's yours. The boy set to work with G
will and soon had all the gizzards cleaned
but half a dozen fat ones. | stepped up anc
said that I would help him out and slipped
| a quarter into one of them after Sitting it
'Rellor cried, here it is and held up the
gizzard and showed it to him. That's
funny,' he said: 4 was saving these fat
fellows till the last, and you come along
and find the money There is one use that
| CHI - fba ord &c to hat 10
generally known. Cleaned, dried and
grated
IT is MADE INTO A TEA,
which, though bitter to the taste, is sure
cure for the worst case of dyspepsia. In
fact, pepsin is made from this gizzard hide
or bag"
"How do you capon fowlr
"Make an incision three inches long be-
hind the hip, and, with hook. do the
caponing. The bird should be 5 or month";
| old, and, if it falls it won't stand the opera
ton, and off goes its head. But if it walks
off it will make good, fat capon, and weigh
from eight to ten pounds, and the beauty OF
a capon is that the flesh is never tough, nc
matter how DID,"
1.-THE feathersg'
'Those of chickens are not used except as
fertilizers, but scalded geese and duck feath-
! ers bring from % to 35 cents pound, and
it takes twelve ducks and six geese to real
ize a pound of feathers Live feathers bring
| from 40 cents to go cents, and yet ! think
the scalded feathers, when they have have
been renovated, are the BEST The feet Of
poultry
MAKE ELEGANT JELLY,
Just as calls head jelly is made Some year.
| ago Tom johnson. n celebrated cook, gave
birthday party to some of his friends
and among the dishes was a pyramid il
red, white and blue, made from poultry
feet
Sat leading restaurant the backbones
wings and thighs Of turkeys are make irtS
gelatine, only the breast used for salad
| During the food of 'S4 a lot of chickens
lived for ten days without food, remaining
on the roost all the time, the water beneath
them being ten or twelve feet Deep The
ducks and geese are caught with long hook
about the neck, having been penned no in 8
corner OF the killing yard. 1t takes longer
to dress and pick them. Four men have got