The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1911-01-06

hSooCidtiou, HoW eAnlDltlnS- at 1Wll
Falls.
The problem of getting poultry t,
market in first-class condition, as de
termined by its appearance, favo
and keeping quality" is no longe
the comparatively simple proposition
that the farmer or poultry dresser
found it in the days when cities were
smaller and could draw upon theil
environs for a large share of the
poultry which they consumed. At the
present time the quantities of perish.
able foodstuffs of all kinds required
by the cities are so great that their
immediate vicinity cannot supply the
demand. Neither do the various parts
OF the country endeavor at the pres
ent time to supply either the quantity
or the variety of perishable foods
consumed in them, because economic
conditions have made it advisable for
certain sections of the country, espec-
tally adopted to the production of
certain kinds of crops, to raise these
in much larger amounts than are
needed for home consumption, and to
send the surplus to the sections of
non-production, or where a shortage
prevails Such a condition of affairs
has led to the lengthening of the
period between production and con-
sumption. In order, therefore, that
perishable produce shall still reach
the market in good condition, it must
be handled in such wise that deteri-
Grafton will be. checked as far as
possible. To accomplish this there
have been developed railroad refrig-
orator cars, fast freights, cold storage
warehouses, and all that vast compli-
Gated system on which depends the,
feeding of our populace the year
iouhu dhu IAC CquolAdtlou vi SEA
sonal and regional over-production.
In spite of this system, however, II |
care of the product at the source of
Production is lacking, the deteriora-
ton will occur before the product
reaches the consumer. The Califor-
MIA orange must be cut from the tree
carefully and handled carefully if it
is to travel with safety from the
Pacific states to the consumer in New
York. The Oregon raspberry must
be picked at the proper stage of de-
velopment and then kept cool if it
is to be enjoyed by the people in
and st. Paul. The meat
'aised on our weston prairies must
De properly slaughtered, chilled, and
in a chilled condition if
t is to feed the people of London.
Just SO it Is with dressed poultry.
f it is to reach the consumer with
he best of flavor and wholesomeness,
he most attractive appearance, and
II the best possible state of preserva-
ion, it must be properly raised, kill,
d and dressed. Granting that the s
hicken has been bred and fed to be
good eating chicken and that it is {
eady for slaughter the first step in
he preservation of it's good qualities
\ to starve it for "a hours, allowing,
owever, liberal supply of fresh,
lean water during this period. The
mptied of food, the next step in the
ressing of market poultry is the
roper killing and bleeding of the
,wl, and it is with this question that
he present publication is chiefly con- u
erned.
Evidence of Bad Bleeding p
A very large proportion of the g
nsightly poultry in our markets,
side from the rubbing and tearing
the skin, is caused by an incom-
etc removal Of the blood. This is
by red spots which fire. &
lently occur where the feathers al
i've been removed, especially over is
le thighs and wings; or by the T
nall veins which are seen over the Of
east and in the angles of the Wings b
larger veins, which mar the APP fl
'arance of the neck. Generally it is ST
e neck which shows most plainly cl
e presence of blood In the fowl, ct
that a wrong method has been fe
ed in cutting the blood vessels in ca
attempt to empty them. The neck W
the first part to discolor, becoming a
st red, then blush red or purple, ps
ID finally green as aging pro- CO
esses. Often there are discolored pc
cas- on the sides of the neck close We
the head which look like bruises. of