The Globe-republican., 1899-10-26
Poultry Notes.

Poultry Notes.
The time being near when many OF
our readers will be shipping poultry
to market. it may not be amiss to call
their attention to a few things the
market demands. AS most people are
aware by this time the heads should
not be cut OF of fowls to be sent to
city markets. Neither should the in
testines or crops be taken out. Also
the killing should not be done In the
old-fashioned way of wringing the
neck. The killing must be done by
opening the veins Of the neck or by
an incision in the mouth that will al
low the fowl to bleed to death.
Whether the bird is to be scalded or
dry picked will depend on the market
to which they are to be sent. II the
trade is local scalding is still used
and is probably preferred. Some peo-
pie insist on having birds that have
been picked after scalding. When the
birds are to be turned over to ship
pers who intend in turn to send them
to the city markets dry picking is in
order. If the birds are to be scalded
it is recommended to have the water
near the boiling point but not actually
boiling. This is supposed to make the
feathers easy to pull without cooking
the skin. AS a matter Of fact We
doubt very much II there is any par
ticular rule that is popularity follow
ed. Most of the fowls that are scalded
are scalded in water that is already at
the boiling point. There is of course
great danger Of allowing the birds to
soak in the water. An expert advises
to dip the birds in the water four
times, and says that that is enough.
The dipping should be done by holding
the bird by the head and legs. SO they
will not be dipped into the water with
the rest Of the bird. Dipping in the
head turns the color of the comb and
affects the appearance Of the eyes.
BY proper feeding many of our fowls
that are marketed about holiday time
could be marketed two months earlier,
while prices are better. Late in the
fall SO many fowls are thrown on the
market that the prices 60 down to a
point that gives little profit. The feed
ing of some stimulating foods early In
the career of the chicks would have
started a habit of growth that would
have continued to have it's influence
all through the summer. Even at this
late period the generous feeding OF
meaty cut bone will help the growth
greatly. II that cannot be had, give
dry cut bone, which can be purchased
on any market. Feeding meat, where
it can be had at low price. is certainly
q good practice. Push the surplus
birds along and get them out OF the
way before the market begins to fall.
II more birds were fitted and sold In
the late summer the consumption
would be increased, and the total aver
age price for the year would be better.
AS it is, many city families go without
fowl during the season Of very high
prices. They do not make it up dur
ing the season of low prices. 1t is OF
no advantage to the farmer to have
prices high at the time of the year
when he has nothing to sell.
The legs and head of the fowl should
be dry picked, and after the picking
has been completed the fowl should be
immersed for a few seconds in boiling
water and afterward plunged into cold
water. This is to give the body q
plump, firm appearance. Those that
follow the practice of dry picking, do
the work while the bodies of the birds
are still warm, as they find the pick
ing much easier to do at that time.
When they are to be picked for long
Journey. or are not to be opened at
once. the birds must not be packed till
the animal heat has gone out of them.
Turkeys should always be dry picked.
as the appearance is very much better
when handled that way than when
scalded. Ducks and geese should al
ways be scalded, end the scalding will
have to be for q longer time. az II
takes more time for water to penetrate
and loosen the feathers of a water
fowl than of a land bird. Some farm
ers practice picking the geese and
ducks before killing, SO that the feath-
ers can be saved in the best condition
but this is not advisable, as it leaves
the flesh in an inflamed condition,
which makes the fowls hard to sell on
the market. Although chickens may
be singed to take OF the hairs, this
should not be done with ducks OF
geese. On account of water birds hav-
ing a large amount of oil in their
skins the aDnlicatiOn of heat gives