Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1906-12-06
Dressing Poultry for Market.

We have received numerous inquiries
from our readers in regard to the best
way to dress poultry for market. Mr.
+. II. Stoneburn, of the Connecticut
experiment station has recently made
some Investigations on this subject and
we give below part of his directions
| for this work.
practically all dressed poultry
should be shipped to market undrawn.
Most commission men and dealers pre-
| fer to handle. undrawn stock, claiming
that it keeps much better. The basis
for this claim is that the. incision in a
drawn fowl readily admits M lids and
germs of different kinds into the body,
where they find ideal conditions for
| rapid multiplication. The cavity is
dark, damp and not easily accessible,
and frequently drawn bird which
outwardly appears all right is really
unfit for food AS it requires consid-
cradle time to draw the birds contain
| is a decided loss in weight as we'll,
stock should be shipped undrawn
whenever the market will accept it.
when birds are to be drawn the
operation should be perfo med in,-
dltcI plil-lG ID
| finished or after they have become
slightly cooled as it is more difficult
after they are thoroughly chilled A
sharp knife is essential, altho some
1 dressers prefer to make the necessary
! incision with curved scissors similar
to those used by surgeons. Drawn
fowls usually have the head removed
also. and this should be done first.
Sever the neck close to The head, tax
| ing care not to cut the windpipe and
gullet which can be more easily pulled
out IL left attached to the head. Draw
| the neck skin back and remove a short
| section of the bone, thoroughly wash
ing out any blood which may coll
lect. Finally draw the skin forward
and tie firmly. Remove the intes-
tines thru small opening, as a
large aperture is unsightly as well as
unnecessary. Cut carefully thru the
walls of the abdomen. making the in
cision entirely around the vent, then
hook the first finger into the loops of
the intestines and thus pull them out.
Usually the heart, liver. lungs and
gizard are left attached in their nat
ural position as ordinarily the remov-
al of the intestines is considered suf-
ficient After this has been accom-
plished the cavity should be thorough
ly rinsed to remove all blood and other
secretions.
"a select private trad. often de-
mands that poultry be even more care
fully prepared, in which case the glib
let's should be removed and cleaned.
Cut the CALLS from the liver, the
blood vessels of the heart and remove
the contents Of the gizzard. Cut off
the shanks after first removing the
strong sinews which run up thru
the leg and injure the quality of the
'drumstick.' To take out these sinews
run a knife blade down the back Of the
bone shank, between it and the sins
ews. Remove the skin above the sim
ews, and pull the latter out singly by
means of strong fork or skewer. A
still easier way is to have a strong
err height. Place tile point Of the hook
drawn out.
"The bird is now ready for tying up.
Replace the giblets in the. body cavity,
draw the end of the drumstick down to
the 'pope's nose and there tie firm
ly. Finally fold the wings behind the
back. Birds so tied are usually at
tractive, always appearing plump and
chunky, due to the absence Of SPRAWL
ing legs and wings.
"Broilers may be attracsively prepar-
ed for private trade as follows: Pluck
carefully and remove the legs and sim
ews as above. With heavy sharp
knife make cut each side the entire
length of the back bone, severing the
ribs. Let these incisions meet in front
Of the neck and below the vent. This
permits the removal OF the head, neck
backbone and entire Intestinal tract,
and the bird opens out fiat in most
convenient form to be placed upon the
broiler. The giblets should be clean
ed and should accompany the remain
don aft tho rca &C -