The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-11-13
DRESSING POULTRY
Timely Directions for Growers
Drawn Up by Produce
Exchange.
How to Get the Outside Price for
Chickens, Turkeys, Ducks
and Geese.

A very important factor in bringing
the outside price on poultry, when
shipped to a large market like Min
neapolis, is the attractive appearance
of the stock when received. AS all
dealers prefer to handle quick-selling
Exchange have drawn up the following
generalrules for properly dressing and
handling An observance Of them will
more than repay the dresser for the
slight extra trouble:
In the first place, poultry should be kept
without food for. twenty-four hours; full
crops injure the appearance and are likely
to sour. Never kill poultry by wringing
the neck. ,.ss:
no Dress :Turkeys-Tlill by bleeding in
the mouth or opening the veins Of the
neck, hang by the feet until properly bled. |
Leave head ana feet on and do not remove
intestines or crop. Always dry-pick.
Dressed turkeys when dry picked always
sell best and command better prices thanl
scalded lots, ssthe appearance is brighter
and more attra ctive. Endeavor to market
all old and heavy gobblers before Jan. ],
as after the holidays the demand is for
small fat hens only, old Toms being sold;I
rat a discount toscanners.
| To: Dress Chickenss-Observe the same
directions as given for preparing turkeys.
Scalded chickens sch best on Minneapolis
market, and dry-picked best to shippers,
!
| If properly executed For scalding chick
/ ems the water should be as near to boil
| ing point as possible, without boiling;
pick the legs dry before scalding; hold by
| the head and legs and imnlerse and lift
UP and down three times; If the head is
1 immersed it turns the color of the comb
4 and gives. the eyes a shrunken appear
ance,- which leads buyers to think the
| fowl has been sick; the feathers and pin
feathers should then be removed immedf-
Ky nd hre NJ
4 TIL skim then ''plump'by dipping ten Sec
/ Onds in water nearly or quite boiling hot.
| and; then Immediately into cold water;
hang in cool place until the animal heat
is entirely out Of the body. To dry-pick
chickens properly, the work should be done
while the chickens are 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.
/ Ducks and Geese-Should be scalded in
the same temperature Of water as for 9TH
er kinds of poultry. but require more time
for the water to penetrate and loosen the
feathers. Some advise. after scalding to
wrap them in a. blanket for the purpose
Of steaming, but they must not be left In
this condition long enough to cook the
/ flesh: Do not undertake to dry-picl
geese and ducks just before killing for the
purpose Of saving the feathers, as it causes;
the skin to become much infamed and is
the bodies for the purpose Of removing
any down or hair, as the heat from the
flame will give them an oily and unsightly
appearance. After they are picked clean
they should be. held in scalding water
about ten seconds for the purpose Of
pumping. and then rinsed off in cold
water. Fat, heavy stock is always pre-
feTed. :.
4 Before packing and shipping, poultry
J, should be thoroly dry and cold, but not
!. Efrozen; the animal heat should be entirely
Eout of the body; pack in boxes or barrels;
boxes holding 100. to 200 pounds are prefer
able and pack snugly; straighten out body
and legs, 81 that they will not arrive very
much bent and twisted out Of shape; fill
the packages as full as possible to prevent
moving about while in transit: barrels
answer better for chickens and ducks
than for turkeys and geese; when conven-
lent avoid putting more than one kind In
package; mark kind and weight of each
description on the ackage and mark ship
ding direction plainly on cover. =