The Grit-advocate., 1906-04-20
POULTRY SHIPMENTS
VALUABLE HINTS TO RAISER.

, Full Instructions in Hegaro TO pressing
and Packina-vaiue Of Dressed
Stock Depends Much On Its
Appearance.
For shipping live poultry to market
we'll constructed crates are particularly
desirable. They should be OF sufficient
size to avoid causing discomfort to the
birds. vet small enough to permit easy
| handling by eXpressmen ana others.
Long crates should be equipped with
solid cross partitions to prevent the
birds being thrown together at one
| end when the crate is tipped IN hand
ling. Failure to observe this simple
precaution often results IN the
loss of a number of birds in each ship
/ ment. All the crates should be thor
oupbly ventilated, as in crowded ex-
press cars they are frequently piled
one another and many birds are smoth-
cred.
EXPRESS companies will return
empty crates at a cost OF lOc per crate
for each company handling them
Western shippers send large quanti-
ties of live birds to the eastern mar
kets in large rough board crates, which
are never returned, as they are not
|
All live birds shrink more or less in
weight while en- route to market. Tur-
keys. and large, soft chickens SHOW the
greatest percentage of loss and
fowls the least.
The last thing before shipping the
birds should receive plenty of water
They should also be given q liberal
amount of feed, preferably some whole
grain. as corn and wheat. Should the
Journey be long one some of the ad-
| ditional feed may be placed in the
| crate.
Live poultry should never be shipped
to reach the market later than Friday
morning, and Thursday morning would
be safer.
Much dressed poultry that would sell
at the highest quotations if properly
dressed is of necessity sold at unsat-
tory figures because of carelessness or
inefficiency on the part of the dresser.
The value of dressed stock is i'll
large measure determined by its ap-
pearance A plump, good coored, well
grown bird will depreciate in value If
not carefully dressed. Half plucked Or
badly torn birds are not desired by the
trade that pays the high prices.
The easiest way to dress poultry is
to scald it. If it is properly done the
feathers can be removed with great
rapidity and the skin is seldom torn.
Private customers are frequently will
ing to accept scalded birds, and in
some sections, particularly in the
smaller markets. these move readily
on the open market. Market men gen
orally object to handling scalded stock.
however, as they consider that such
birds do not keep as well as wnen dry
picked and are less attractive in ap'
pearance The skin is usually badly
discolored in places, and the birds soon
become puffy when exposed for sale.
The Boston market in particular in
sists that stock shall be dry-picked
and, although New York will handleO
certain amount of scalded stock, the
best prices are obtained there for that
which has been dry-picked.
Before packing for shipment every
bird should be thoroughly cooled. This
takes longer than the uninitiated
would believe, but if it is not done
thoroughly the stock is likely to spoil
in the package. Never let the dressed
stock freeze unless it is to be retained
for some time and sold as frozen stuff.
Thawing Injuries the quality and desay
soon follows. Birds shipped without
ice should be entirely dry before pack
ing.
Careful grading of the stock for the
open market is very important. A few
scrawny or badly torn birds will often
spoil the appearance of the Shipment,
which, otherwise, would be excellent.
and lower price must be accepted.
Keep the inferior stock separate from
that which is desirable. Each grade
will sell to better advantage il kept
separate from the rest.
Inspect each bird carefully before
packing. Wash the feet, remove the
clotted blood from the mouth and wash
the head. Sew up any bad tears in
the skin, using fine white thread for
this purpose. A curved needle is more
convenient for the work than
straight one.
Birds which have a dark, dingy ap-
pearance can often be greatly bright
ened by washing in strong suds made
of some good soap or washing powder.
Water fowl, in particular, can be much
improved by special cleaning. An ordi-
nary hand brush is convenient to use
for this purpose.
Packages for dressed poultry vary
greatly, but should meet two require
ments. They should be neat and clean
and small enough to permit easy hand
ling. For delivery to retail customers
pasteboard boxes of sufficient size TO
hold single bird, or pair, are de.
sirable. The birds should be wrapped
in clean paper, preferably waxed paper,
before being placed in the box. Retail
egg customers whose supplies are
shipped by express may be served
with dressed poultry by using an egg
case built like the standard case, one
end being used for eggs and the other
fitted with a metal box in which to
place the birds. In warm weather suf-
ficient ice may be included to insure
arrival in good condition.
Barrels of various sizes are popular
packages, especially when ice must be
used Pack them with alternate layers
of ice and birds, the bottom and top
layers invariable being ice. Upon the
top place good sized block of ice,
which will melt and trickle down con-
tinuously through the layers of birds
beneath. Cover the top with piece
of burlap, fasteneing this by means ol
hoop. Cases may be filled with ice
aad dressed poultry in the same man
ner. and in some cases are preferable
to barrels. The stock can be packed
in cases in better shape than in bar
\ pur1an fon chnuld NO uSod