The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1898-12-31
Marketing Poultry.
From the Agricultural Epitomist.

From the Agricultural Epitomist.
In quoting wholesale market prices two
prices are usually given, and then the ship
per expects to receive the highest price
quoted This point, however, should be
borne in mind-only the very choice grades
command the highest price, and in dressed
poultry that usually means plump dry
picked birds, and no torn skin. Make
study of the market and ship only the
kinds of poultry bringing the best price,
and not only send it off in prime condition
| Gall of one kind and size in a package, }
but be sure it will reach the market in that
condition Always ship by express, and
during warm weather be sure to use enough
ice and little more.
For New York and Philadelphia do not
draw the entrails. The entrails should be
removed for the Boston and Baltimore
markets For Chicago draw the entrallS
and cut off the head, but draw the skin
over the end of neck bone and tie with a
string Broilers, however need not be
drawn for Boston, at least In any case
be sure that there is nothing in the crop
when killed Do not feed the birds for
at least twelve hours before killing.
All poultry for distant markets should
be dry picked Unless it is warm weather
and the poultry is to be packed in ice, the
carcass should be kept perfectly dry and
clean. The feet and mouth should be
carefully wiped clean with wet cloth.
After picking, place the poultry out on a
table or board for several hours, for if
packed while the animal heat is still in the
carcass it will turn green. Pack in box,
using clean straw around the sides, bottom
and top and between the layers if neces-
sary. Pack each bird firmly, breast
down, and keep the legs straight out. Fill
up space left at top of box and press on
the cover If the mass moves or shakes
in transit it will get damaged. 1t is the
condition in which it arrives at the market
that sells it.
Dry picking is slower than scalding. A
man usually does the killing and picking
of the large feathers, while women usually
do the pin feathering. One good killer
and picker can keep four or more pin
featherers going The poultry to be killed
should be placed in a small coop close to
the one who is to kill Take the bird and
hang it by the feet to a stout string. This
string should be fastened to pole or stick
nailed to the side of building or tree, if
warm weather and high enough that the
bird will hang down to just below the
shoulders or between the shoulders and
waist In sticking (and this is the whole
secret of dry picking) use the small blade
of a sharp knife and cut across the roof
of the mouth just below the eyes, being
sure to hit both arteries in each side of
mouth. Immediately after cutting run
the knife straight in the roof of the mouth
to the brain. IF the right spot has been
struck the bird will give slight jump or
quiver and close its eyes and will not jump
or flop again until the last, which will
come in about a minute, but. this minute
is the vital point, and during that time
every large feather should be removed.
If the sticking has been properly executed
the feathers will come easily, but if a miss
has been made look out for torn skin.
Commence with the wings and follow on
the breast, both sides, where the balance
of the feathers can be pulled out by the
handful, and some rubbed off, any way to
get them off quickly. If the skin has
been torn it ought to be carefully drawn
together and sewed. Very little skin will
be torn if the sticking has been properly
done. Ship by express.
If the poultry is to be picked by scald
ing, then keep the water just below the
boiling point The kettle should be large
enough in order to allow the bird to be
taken by the comb and legs and dipped
under water (stirring it around or churn-
ing the bird up and DOWN for one minute.
Don scald too much, but just enough to
make the water penetrate all parts. Never
scald the head. 1t turns the comb white
and gives the bird sickly appearance.
After dressing plump the carcass by dip
ping it minute in boiling water and then
throw it in ice cold water to set and
chill. In picking ducks and geese by
scalding it is better to wrap them up tight
ly in an old bag or piece of carpet for two
minutes after scalding so they can steam.
The feathers will come more easily No
tify the commission merchant a day in ad-
vance and ship so the poultry will reach
the market not later than Thursday.
Thursday is usually good selling day.
The birds will have to reach the market
Wednesday afternoon for Thursday morn
ing market
There is more profit in selling poultry
dressed, except fowls At certain seasons
live fowls bring as much as dressed, aud
then it pays best to ship alive, for the loss
in weight is not so great. Be sure the
coop is high enough that the birds may
stand up straight Do not crowd or loss
will follow
When woman wants to improve q