Iron County register., 1897-10-07
PoulTRY Eoa MARxEL


Hew to Dress EEsckenz, ZarkexAs
Geese and Dack<-
Keep from food "A hoars. k5Il hy
bledlng in the mouth Or opening the
veins III the neck hang By The feet nm
II properly hIeds head and feet should
be Left On and the 1a1estlnes and crop
should rot be drawn For scald5ng
poultry. the water should be as near
the boiling point sS possible without
actually boiling, pick the legs dry De
forse sealding; hold by the head and
LEGS and Immerse and lift up and down
three times; If the head zs immersed
II turns the color OF the eomb and gives
the eyes . khrunkea appearance which
leads the buyers 10 think the fowl has
been sick The feathers and pin fea4h-
erS should be removed Immediately
very cleanly and without breaking the
skin. then plump by dipping ten So
ends in water nearly or quite boiling
hot and then Immediately into cold
water. hang in cool place until the
animal heat is entirely ont, II should De
entirely cold. but net frozen before be-
ing packed Dry picked chickens and
turkeys sell best, and yye advise this
shippers, scalded chickens and turkeys
generally are sold to 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 10 aoo pounds
are preferable, and pack snugly-
straighten out the body and legs so
that they win not arrive very much
bent and twisted out of shape: I'LL the
package as full as possible 10 prevent
shutting about On the way Mark kind
and weight and shipping directions
neatly and plainly On the cover Bar
rels answer better for chickens and
ducks than for turkeys or geese When
convenient avoid putting more than one
kind II a package Endeavor 10 market
all old and heavy cocks before January
!. as after the holidays the demand l.
for small, round. fat hen turkeys only.
old toms being sold at a discount to
Gamers.
For geese and ducks the water for
scaldiGg should be the same tempera-
ture as for other kinds Of poultry. but
il requires more time for il 10 penetrate
and loosen the feathers II is a good
plan after Scalding TO wrap them in a
blanket, providing they are not left
long enough to partly cook the flesh.
Another method. and no doubt the best
for lCosening the feathers. Is TO steam
them, and whenever proper facilities
are at hand, we advise this process. II
Is poor policy to undertake 10 save the
feathers dry by picking them alive just
before the killing, as it causes the skin
10 become very much infamed, and
greatly Injuries the sale Do not pick
the feathers of the head and II is weE
10 leave them on the neck. close TO the
head. for q space of two or three inches.
The feet should not be skinned. nor
the bodies singed for the purpose of re-
moving any down or hair. as the heat
from the fame VIII cause them to look
oily and bad The process of plu1nping
and cooling is the same as with turkeys
and chickens. There IS no kind Of
poultry harder TO sell at satisfactory
prices than poor. sloyenly dressed
geese and ducks. and those who send
in such must not be disappointed at low
prices No poultry OF any kind sent to
city market should be drawn.-Rural
World