Emmons County record. [volume] (Williamsport, D.T. [i.e. N.D.]) 1884-current, 1904-01-01
MORE ABOUT & POULTRY. !

| As there Isl growing interest in
the raising Of ponltryin this section,
the Record finds space below for . cir.
cular issued by . ST. Paul poultry
commission hppse. The circular gives
so4e valuable Instructions as to the
manner In which poultry should bs
dressed and shipped 10 order to secure.
top prices in the Twin City markets.
1t might be = good idea to cut it out
and paste 1t In your scrap-buWk:
In the nrst place. poultry should bs kept
without food twsnty-fonr hours before It IL
killed. Full cropy in1uss tho appearance aud
are liable to sogg. Never kill poultry BY
wringins the neck.
To pREss TunKsys.-Kill by bleeding in
the mouth or opening the veins Of the neck.
HANG by the feet nptil pfQpsrly bled. Leave
head and {fston, and de not remove intes-
tines or crop. Always dry-pSck. Dressed tur-
keys always sell best vixen dry picked, aud
command better prices than scaided lots, -
the appearance q brighter and moro A.
tractive. Endeayor to market all old and
heavy gobblers before Jan. 1st. a. after the
holidays the dsmand Il for small. fat hen
turkeys only; old toms bsing sold at dis
count to csnnefs.
To DRHas C1lck1xs. obssrve the same
directions % t6ess absvs given for prspar-
Ing turkeyi. scaldsd vkialssns sell best ON
the. Ajhntspolis naskst aAA dr.. picked bsst
IL aktppers: ~ that sithsr method of drsss-
iss e NJ right. Il property done. For scala-
Ing ehieke4s ths 1stsf slould be - near to
shs bollinS poi.t p pesibls. Without bolt
,las. fifkth ll9s dsy 6Stola ssalding. Held
by the bead aud less nd imnerss 1t and
alternately dip It and withdraw II thrss
times. II the hesd II Dst In the watsr IL
turns tie color of the comb and gives the
eyes shrunksn appsassuca. which leads
layers TO think the ipul lns bssn sick The
Efsath0ss and pin.fsathsss shouia tnen 10
rsmoved Immediately. very clsAaly and
without breaking tie skin, Then .:pla4p'''
b. dipping tan seconds II w.ta nearly or
quite boiling hot, and then imms6fasely Into
cold water. Haas Ii cool plsss uutil the
animal heat Is sntirsiy out Of tbs body. To
dry-pick chicken. properly the work should
b. done while the chickens are bleeding:
Do not wait until the bodies sEs cold, Dfyy-
picking is more sssily done rhile Tie bodies
ssS warn. Be careful not tO break an tear
the skin.
+ Ducks AnD 0Hnsl.-These fowls should BE-
scaldsd In water Of the same tsmpssasurs -
for other kinds Of poultry 11t thsy rsqairs
uasrs time for the water to pspetrats and
loosen; the feathers. Soms psstiss advise.
after scalding. wrap them 10 blanket
for thsl4fpo1s Of stsaming; but they must
NOT boleft In this condition long enough to
eo9k the desh. Do not undsrtSks.t 70 dry
pick geese and ducks just befors killing. for
1.-THE purposesof saving the feathers, rs it
causes the skin to become vsry much in
z FAMED sndtis great injury ~ the sale. Do
not sinSS the bodies for the purpose Of re-
moving any down or hair, a. tie heat frvm
The fame Will give them an oily and NM
slightly appearance. After they are picked
cls4H they should be held in scalding water
a4put ten seconds. for the purposs OF plump.
ing, and then rinssd OF In cold wassr. Fat,
heavy stock 10 always preferred.
PACKrH0 AID SnlPPIH0.- Poultry shpsA
b thoroughly dry and cold before packing
Eand shipping; but It should not be frozen.
tn animal beat should q entirely out Of
the body. Pack in boxes 81 barrols. Boxes
holding from 100 10 sMpopnds sEs psissS.
able, and pack snugly. stfAlGhten out body
and legs. 20 that they will not arrive very
much bent and twisted out Of shape. FIJI
the packages ~ full " possible, to prsvsns
moving about while In traAsit. Barrsis
answer better for chickens and ducks than
for tnrksys and gsese. whsn coovsnient.
avoid putting more than ons kind In . pack.
sge. Mark on the package the kind and
weight Of esch deseri6tr.n, and mark ihlp.
plh4 dlroctiOn plxiuly ON each covor. ~