Hot Springs weekly star. (Hot Springs, S.D.) 1892-1917, 1900-11-23

- - III
CARLOADS OF TURKEYS.
Figures that Show the Capacity of the
American People.
a HOULD only
@Ssse ~ n family in ev-
N9le& cry half dozen
NH1a&~ ~ eat turkey
E4W AksN h a n k sgiving
~. "..:TsN Day, over 2,000.-
co 8: .: :s's; 5; :: ~ ::
@..$.~ turkeys are sent
~. 1ED flying north, east,
.@1ySs~s south and west,
49, to all parts of the
United States. in
refrigerator cars, Each of these cars will
hold about 1000 birds il packed closely
in barrels, so that at least 1000 cars are
required for transporting turkeys to their
destination. If placed end to end, a line
of these cars would be over twelve miles
long. Figurativcly, therefore, a solid
phalanx of turkey twelve miles long, five
feet wide and six feet high PUSHES along
in search of hungry diners. Nearly as
many men as there are turkeys are re-
quircd to handle this immense amount OF
poultry. and the cubic contents Of the
mass is very nearly a foot to each bird.
or, more accurately, 1,0OO,SOO feet. II
piled together in the same proportion,
these turkeys would make a column eight
times as high as the Washington monu-
ment, and a pyramid made Of them would
look well beside the ancient piles of
Egypt. They would probably weigh up
ward of 100000 pounds.
To kill a few million turkeys and ship
them a thousand miles to market is no
light task, and the old-fashioned methods
of handling and marketing have had to
give way to w and more elaborate
arrangements.
The great majority of the turkeys con
snmed by the American people are pick
ed up on the poultry farms by buyers
who give their whole time to this work.
They are gathered ut the nearest stations
and shipped in carload lots to the poultry
factory which tho buyer represents. The
use of the word factory in connection
with poultry is apt to convey a peculiar
idea, but in this ease it refers only to
a shed-like structure, half open on the
sides, in which the birds are prepared for
market.
The birds are stored in a big shed from
which a narrow passageway, just wide
enough to admit them in single file, leads
to the factory proper. A driver stationed
among the birds keeps u steady line
travelling along this chute and prevents
them from becoming wedged in by crowd
ing. AT the end of the passage, where
it opens into the factory, stands a man
who holds in one hand a sharp knife that
looks like a diminutive ice pick. AS each
bird marches through it is seized by this
man, who quickly dispatches it by a
single blow on the head. He throws the
dead birds in a heap at his side, and
thence they are carted away to the
scalding room. From the scalding tanks
where deft hands and plenty of cold rum
Next they are laid out on long blocks of
are packed with ice in barrels; the bar
lclS are SONCISA Mllu OIullldIy UuSslur,
and as soon as weighed are ready for
shipping.
Though this is the ordinary proceeding.
the turkeys which travel to quick mar
kets are sometimes dry picked and do
not pass through the scalding tanks at
all. Under this treatment they will keep
longer. without icing, than when they
have been scalded.
From the factory the dressed turkeys
are shipped in refrigerator cars to their
destination in the big cities. Some idea
of the extent of the trade in dressed poul-
try may he gained from the statement
that for the eight or ten weeks of the
holiday season the receipts in New York
City alone run as high as 10000 cases per
week. Each ease or barrel contains
about 300 pounds. so that this means
something like 6.OO0,00O pounds of poul-
try per week. When one to null
tiply this by the number of big cities. he
realizes how capacious is the American
man for such delicacies as these.
How to Dress the Table.