The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1897-10-09
POULTRY FOR MARKET.
How "a Dress Chickens, Turheys,
Geese and Ducks.

How tn Dress Shickens, F"Fhes~s
Geese and Ducks.
Keep from food "a hours. Kill by |
bleding in the mouth or opening the |
veins IN the neck; hang by the feet UNI
Ill properly bled; head and feet should
be left on and the intestines and crop
should not be drawn. For scalding
poultry, the water should be as near
the boiling point as possible without
actually boiling; pick the legs dry be-
forse scalding; hold by the head and
legs and immense and lift up and down
three times; II the head Is immersed
Il turns the color Of the comb and gives
the eyes a shrunken appearance, which
| leads the buyers 10 think the fowl has
been sick. The feathers and pin feath-
ers should be removed Immediately,
very Clearly and without breaking the
skin, then plump" by dipping ten sec
onds in water nearly or quite boiling
hot. and then Immediately Into cold
water, hang in a cool place until the
animal heat Is entirely out, IL should be
entirely cold, but not frozen before be-
ing packed. Dry picked chickens and
turkeys sell best, and we advise this
way OF dressing, as they sell better TO
shippers, scalded chickens and turkeys
generally are sold 70 the local trade
To dry pick chickens and turkeys prop
erly the work should be done while
the bird is bleeding; do not wait and
let the bodies get cold, dry picking is
more easily done while the bodies are
( warm. BE careful and do not break
! and tear the skin. Pack in boxes or bar
rels, boxes holding 100 TO 200 pounds
7 are preferable, and pack snugly;
/, straighten out the body and legs So
that they will not arrive very much
; bent and twisted out Of shape; fill the
e package as full as possible 20 prevent
: shutting about on the way. Mark kind
I and weight and shipping directions
T neatly and plainly on the cover. Bar
y rels answer better for chickens ant
$ ducks than for turkeys or geese. WheI
p convenient avoid putting more than on
kind in package. Endeavor TO marke
: all old and heavy cocks before Januar.
e /. as after the holidays the demand /
e for small, round, fat hen turkeys only
IS old toms being sold at a discount I
y Gamers.
II For geese and ducks the water 70
le scalding should be the same tempera
% ture as for other kinds Of poultry, bu
~ it requires more time for ii 10 penetrat
IL and loosen the feathers. IL is goo
L plan after scalding to wrap them in
rs blanket, providing they are not LEI
&c long enough 10 partly cook the fesl
III Another method. and no doubt the bei
Is for loosening the feathers, is to steai
~ them, and whenever proper faciliti'
nV are at hand, we advise this process.
y is poor policy TO undertake TO save Il
W feathers dry by picking them alive in
~ before the killing, as it causes the SIX
"a TO become very much inilamed, m
ne greatly Injuries the sale. Do not pic
.o the feathers off the head and IL is We
-. -, TO leave them on the neck, close to Il
:" head, for space of two or three incht
~ The feet should not be skinned, n
W the bodies singed for the purpose of 1
:, moving any down or hair, as the he
~ from the flame will cause them TO lo'
IN oily and bad. The process Of plumpii
49, and cooling is the same as with turke
10 and chickens. There is no kind
poultry harder to sell at satisfacto
prices than poor, slovenly dress
geese and ducks, and those who Sc
in such must not be disappointed at L
lry prices. No poultry Of any kind sent
rly city market should be drawn.-Rui
ity World.