The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1894-12-15
POULTRY FOR MARKET.
How to Fatten and How to Dress
the Birds for Best Results.

Ten days or two weeks before market
ing fowls eonfne them in small yards
where they will be quiet. contented and
out of sight of other poultry. Seeing
other fowls at large will make them fret
and lose flesh instead Of gaining Keep
the yards scrupulously clean Feed three
times day all that will be eaten at each
meal Give the first meal early and the
last one late in the day. Provide plenty
Of sharp grit aud fresh water Corn is best
for finishing off poultry, as it gives firmer
flesh and yellower color than buckwheat
or other grains. Pullets can be fattened
best just before commencing to lay and
cockerels when the tails begin to turn 1t
is a mistake to keep males until fully ma
tured. As soon as fit for broilers they
should be. marketed Coekerels always
meet ready sale and command high prices.
There is much to be learned about dress
ing poultry 1t is useless to send fowls to
market unless fat and neatly dressed At
tractiveness is an important feature in sell
ing, and great loss frequently occurs from
lack of it. In selling to local dealers use
the same care in dressing that would be
taken if shipping to u distant commission
merchant is the advice of writer in The
American Agriculturist, who says Fowls
look best when dry picked, especially if
fat and plump. If they are not IN fine
condition, it is best to scald them before
picking. When dry picked, the natural
firmness of the flesh remains, and poultry
for general markets should be so prepared
if possible Let the fowls 90 without food
for II to u hours before killing, so that
nothing viii remain in the crop to sour.
Kill by seyering the veins of the neck or
inside the mouth This can be quickly
and painlessly done with sharp knife.
Hang the fowls by the feet to bleed and
pick while the bodies are warm, using great
care not to tear the skin. Leave the head
and feet on and do not remove the crop
or intestines. Wash in cold water. wipe
dry and hang up by the feet in cool
place For scalding, heat the water about
to the boiling point Holding the fowl
by the head and feet dip the body into
the water three or four times. IF the head
touches the water. it will give the eyes
shrunken appearance. Buyers are nat
urally suspicious, and if the eyes are sunk
en- they think the fowl has been sick
When the feathers and pin feathers have
been removed. immerse the fowl in scald-
ing water for four or five seconds and then
dip Immediately into ice cold water to give
it plump appearance. If the head is cut
off. turn the skin back a trife. cut off the
bone. and drawing the skin forward tie it
neatly.
Ducks and geese should 90 through the
same process Of dressing as chickens For
these fowls it requires more time for the
scalding water to penetrate and loosen the
feathers. After scalding wrap them in a
thick cloth for two minutes. and the feath-
ers and down will come off easily. Tur.
keys should always betlry picked Before
packing for shipping be sure the meat is
dry and cold Pack snugly in clean boxes
or barrels after placing layer Of clean
hay or straw in the bottom Boxes or
barrels holding 100 to 80 ponnds are con-
venientlv handled.