The Farmville herald. [volume] (Farmville, Va.) 1890-1934, 1900-06-29
TASTES IN POULTRY.
People of Different Towns Have
Their Preferences.
Interesting Facts About the Business
Furnished by IA DeaIer-Girls
Who XIII and Dress the
Fowls.

q
where all kinds of clean, white, dressed
poultry were to be found, there are
NIL sorts of poultry, and all sorts of
people buy it, and in different places
they want different kinds of goods.
The finest kind of poultry is the Phila-
delphia, which comes from Jersey. A
great deal of poultry comes from Jer-
sey, but the way 1t is bred makes the
difference, which gives it the different
name.
You will find chickens nice broil-
ers, turkeys and squads, all in the Phil
adelphia poultry, and you will ind
that they are all of finer grain and
softer flesh, and will always bring a
premium in the market; if the western
poultry is bringing II cents a pound,
for instance, the Philadelphia will
bring 1G. There is always a big differ
ence, and it is because the finer poultry
is fed on corn and milk, while the 9th
ers get only corn and water.
"There is difference in dressing the
birds for market in different places.
For instance, in New York poultry is
never sold drawn, with the entrails re-
moved. People would think here II
they were that the poultry was not
fresh. On the contrary, in Boston all
poultry must be drawn; for Boston
people think the birds are not as sweet
otherwise. Then some people don't
like poultry that has been scalded, but
there is some fine scalded poultry, and
it will bring first-class prices where
the people like it, and notably in Con-
nccticut.
"There is a great deal Of frozen poul-
try used, and it is as good at the end
of three years as at the beginning.
Most of the big hotels and restaurants
in New York use it. Why, two months
from now it wouldn't be possible to get
a young turkey If it wasn't kept in that
way. The big summer hotels all use
frozen poultry.
wherever there is a poultry busi-
ness now there is a great industry for
the girls of the neighborhood in pick
ing the birds. They will work for n
little less than the men, and the big
poultry houses employ all girls to do
the work. The daughters otthe farm
ers in New Jersey and the girls down
on Long Island, where the ducks are
raised, both kill and pick them.
For dry picking they will get from
IA cents to cents for bird, and e
or cents for ducks, which are much
harder to pick. On a wet day, when
the feathers are damp and stringy II
is almost impossible to pick them.
They tear the fingers Ike needles
The girls do all the duck picking down
on Long Island, where the best ducks
are raised. You will see any number
of girls from 16 to q years old busy
there all through the season. Where
the ducks are scalded there are one OF
two who do the scalding and keep the
rest supplied. There is a big boiler OF
hot water kept at $50 degrees. They
dip the ducks and throw them onto
the table to the other workers, who
pick them in an incredibly short time.
The most interesting things in the
poultrv exhibit were the poussins
| Chickens reared in the ordinary way
would be called simply small chick
ems. but being incubator chickens IN
tended for the market, and well meat
ed and tender, they are called by the
French name. They are as small as
chicken can be eaten, and for eXhiDi
ton they are tied up compactly, thu
feet fastened up over the back with
narrow white satin ribbon and the
head fixed securely in front with tn
wings, and also fastened with marrow
satin ribbon tied in front in a coquet
tish bow.
There was a man at the egg table o
the show, the proprietor of "henner,
and eggery," as his card stated, wh'
could tell different eggs apart and tn
breed of hens from which they came
THE eggs are of different shapes
and II is easy for one who knows abou
them TO distinguish them" said tn
man. "I can't tell, for instance, tn
difference in the eggs laid by the diner
ent varieties of Leghorns, but they ar
different with different breeds OF hens
"Evervone wants a good egg, bu
neonle differ in their ideas OF what
good egg is. Here in New York W
can get from three to five cents NOR
for white eggs than for brown ones
and in Boston they will give as muc
more for the brown. or Cape May egg
as they call them, and all brown egg
are classed as Cape Mays by them.
"The white eggs are more delicate
end really best for the table, while III
brown eggs are richer, have more nj
triment. and are better for cooking
It is probable that the reason the whit
eggs will bring so much more here
New York is that they are not as eas
to get. People in New York are ricl
Md they like to have things that al
IN scarcest and highest priced. II
great supply of eggs for the city
New York comes from the west, an
these are chiefly the brown eggs, b
cause the hens that lay them are large
and more profitable to raise for II
market. Consequently as the gre'
popular trade is in brown wester
eggs. the people who want the best
everything are glad to pay more f'
the white eggs that come from farm
i'm the state.
"Nnthinr Is done at present in sel