The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1895-01-04

Dre,sihE and shipping rouitry.
In the first place, poultry should be
kept without food twcnty.four hours;
full crops injure the appearance aud are
liat,ie 10 sour, aud when this does &C
cur, corrcspondingly lower prices must
H. accepted than obtainablc for'choice
stock Never Hill poultry by wringing
the neck ....
10 DHEss CmcKESs KIN by bleed.
ing In the mouth or opening the
veins Of che 'nccis; hang by the
feet until properly blcd. Leave
head and feet on and do not remove
intcstincs nor crop. Scalded chickens
sell bcs, TO home trade, and dry picked
best to shippers, 40 that either manner
Of dressing will do II properly exc
cuted. For scalding chickens the water
should be- ~ near the boiling point as
possible, without boiling; pick the legs
dry before scalding; hold By the head
and legs and immcrse and lit up and
down three times. II the head is i'm.
mcrscd u turns the color Of the comb
and gives the eyes n shrunkcn appear
ancc which leads buyers to think the
fowl has been sicl the feathers and
pin feathers should then be- removed
Immediately very clcanly, aud without
breaking the skin; then plump by
dipping ten seconds In water nearly or
quite boiling hot. and then immediate
~ into cold water; hang In "a cool
place until the animal heat Is entirely
out Of the body. To dry picl, chickens
properly, the work should be- done
while the chickens are blccdingi do
not walt and let the bodies get cold.
Dry picking h much more easily done
while the bodies are warm. BE care.
ful and do not break and tear the skin.
To Dmss TURKEYS Observe the
same instructions ~ given for prcpar-
ing chickens, but always dry pick
Dressed turkeys, when dry picked, al.
ways scll best aud command better
prices than scaldod lots, NJ the appear.
nncc IA brighter aud more attractive.
Endcayor 10 market all old aud heavy
gobblcrs before Jan. I, as after the
holidays the demand h for small, fat
hen turkeys only, old Toms being sold
at discount 10 Gamers
Ducks Am GEEsE should be scnidcd
In the same temperature Of water ~
for other kinds Of poultry, but II re-
quircs more time for the water To pen
citrate and loosen the feathers. some
parties advise, after scalding, to wrap
them In a blanket for the purpose ~
stcaming, but they must not be- left In
this condition long enough 10 cool, the
flesh, DO not undertake 10 dry pick
geese anu ducks tust before kiiting FOR
the purpose Of saving the feathers, as
u causes the skin to become very much
inhamed and IA great injury Ia the
sale. DO not pick the feathers of the
head, leave the feathers ON for two or
three inches ON the neck. DO not
singc the bodies for the purpose Of re-.
moving any down or hair, as the heat
from the flame will give them an oily
and unsightly appearance. After they
are picked clean they should be held
Ia scaldlng water about ten seconds
for the purpose Of Pumping, and then
rinscd on In clean, cold water Fat,
heavy stock II always preferred.
before packing and shipping, poul.
try should be thoroughly dry and cold,
but not frozen, the animal heat should
be entirely out Of the body; pack In
boxes or barrels, boxes holding 100 to
900 lbs are preferable, aud pack
snuglyi straightcn out the body and
legs, NJ that they win not arrive very
much bent and twisted out Of shape,
an the packages ~ full as possible TO
prevent moving about on the way' bar
rels answer better for chickens and
ducks than for turkeys or geese; when
convenient, avoid putting more than
one kind In package, mark kind and
weight Of each description ON the
package aud mark shipping directions
plainly ON the cover