The farmer and mechanic. [volume] (Raleigh, N.C.) 18??-19??, 1910-10-25

market in firSt-claSS condition, as De
ternlined by its appearance, faVor ana
Keeping quality is no longer the
simple proposition that the farmer or
poultryman found it in the days Wheh
cities were smaller and could draw
upon their enyirons for a large share
of the poultry which they
At the present time the quantities or
perishable foodstufs OF all KINDS re-
uuired by the cities are SO great that
their immediate vicinity cannos sup
Div the demand. Neither do the va
Tious parts Of the cOuntr endea'oi O.
the present time to supply either the
~uantit or the variety OF per1shabfe
foods consumed in them. because4eco-
nomic conditions have MADE II au>1s-
able for certain sections OF the couh-
try especially adapted to the produc-
ton Of certain kinds Of crops 10 raiSe
them in much larger amounts than
arc needed for home consumption and
to send the surplus 10 the secelohS
where a shortage prevails.
Such Il condition of affairs has LED 10
the l~engthening Of the PERIOD between
production and consumption. In ordel
therefore hat perishable produce
shall reach the market in good con-
dition. it must be handled In such
wise that deterioration Will be checked
as far as possible
To accomplish this, there have been
developed railroad refrigerator cars
fast freights, cold-Storage
and all that vast and complicated sy%
tenn on which depends the feeding OF
the populace. In spite of this system,
however, # care OF the product at the
source Of production is lacking, deter
ioration will occur before n roduc
reaches the consumer.
If poultry is to reach the consumer
with the best Of favor and whole
somenesS, the most attractive appear
ance, and in the best possible state of
preservation, it must be properly
raised, killed, and dressed. Granting
that the chicken has been bred n
fed to be a good eating chicken. ana
that it is ready for slaughter, h first
step in the preservation Of Its good
qualities is to starVe it for twenty
four hours, allowing, however, a ND
eral supply OF fresh. clean water dur
ing this period. The intestines Of the
bird having been emptied of food, the
next step in the dressing of market
poultry is the proper killing and
bleeding of the fowl
A very large proportion OF the I'M
slightly poultry in u markets., aside
from the rubbing and tearing OF he
skin, is caused by an incomplete re-
moval Of the blood. General
neck shows most plainly the presence
of blood iii the fowl, or that a wrong
method has been used in cutting the
blood vessels in an attempt to empty
them. The neck is the first part to
discolor, becoming first red, then blu
ish red or purple, and finally green as
ageing progresses. Often there are
~discoIored areas on the sides Of the
neck, close to the head, which look
like bruises. These are commonly
caused by the killer holding the neck
of the bird when cutting the veins,
-- ~-f h- lon6
from escaping.
Aside from the bad appearance Of
~incompletely bled chickens. their
keeping properties are very inferior.
The flesh loses its f1rmness sooner; its
flavor is not so good. the odor of stale
flesh and finally OF putrefaction comes
ooner and in every Way the product
is more ~perishable.
An anatomical study OF the blood
vessels of the head and neck OF the
chicken has been included in the in
Nestigation of the handling and mar
keting Of dressed poultry in order to
determine the best methods of bleed
ing, and the reasons for the incom-
pIete bleeding which is so prevalent
Heretofore there has been nc descrip-
ton available Of the manner n loca-
ton Of the large veins in the neck Of g
chicken. This lack of knowledge has
resulted in much in~discrifninate hack,
ing anu SaSnlnS or the chicken
mouth, all of which is frequently lone
to no rro because in spite Of the
many cuts the large veins which carry
the blood often are not touched.
When the feathers are removed by
scaldi1tg. the bird is killed by bleedjns
alone; hence the cuts to sever tht
veins are the only ones attempted. anc
if the attempt fails, bad bleeding viii
surely result. If, on the other hand
dry picking is to be practiced. the
birds are cut 20 bleed and are also
stuck through the brain to paralyze
the feather muscles. The latter oper
alton is sometimes performed by run.
ming the knife under the eye at sucf
an angle that its point will touch tn,
skull midway between the eyes and {
little behind them; or the Draining i
accomplished by placing the knit
about hiatt way down the groove il
the roof o rthe chicEan,c mouth on