The Big Sandy news. [volume] (Louisa, Ky.) 1885-1929, 1912-07-19
How to XIII and Breed Poultry.

The problem of getting poultry to
market in first-class condition, us
determined by its appearance. flaw
or, and keeping quality is no
longer the comparatively simple pro-
position that the farmer or poultry
dresser found 1t in the days when
cities were smaller and could draw
upon their environs for a large
share of the poultry which they
consumed At the present time
the quantities of perishable food
stuffs of all kinds required by the
cities are so great that their i'm
mediate vicinity can not supply the
demand Neither do the various
parts of the country endeavor at
the present time to supply either
the quantity or the variety of perish
able foods consumed in them, be-
cause economic conditions have
made 1t advisable for certain sec
lions of the country, especially a.
dapted to the production of certain
kinds of crops, to raise these in
much larger amounts than are need
ed for home consumption, and TO
send the surplus to the sections Of
nonproduction, or where a shortage
prevails. Such condition of af-
fairs has led to the lengthening OF
the period between production and
consumption. In order, therefore,
that perishable produce shall still
reach the market in good condition,
it must be handled in such wise
that deterioration will be checked DIS
far as possible. To accomplish this
there have been developed railroad
refrigerator cars, fast freight, cold
storage warehouses, and all that
vast and complicated system on
which depends the feeding of our
populace the year round and the
equalization of seasonal and re-
gional oyerproduction. In spite of
this system, however. If care of the
product at the source of production
is lacking, deterioration will occur
before the product reaches the con-
sumner, The California orange must
be cut from the tree carefully and
handled carefully If 1t is to travel
with safety from the Pacific States
20 the consumer In New York. Phe
Oregon raspberry must be picked at
the proper stage OF development
and then kept cool If it is to be
enjoyed by the people in Minnea-
polls and ST. Paul. The meat rails
ed on our western prairies must be
properly slaughtered. chilled, and
maintained in chilled condition II
1t is to feed the people of Lon-
don.
Just SO 1t is with dressed poul-
try. IL 1t Is 10 reach the consumer
with the best of flavor and whole
someness, the most attractive ap-
pearance, and In the best possible
state Of preservation, 1t must be
properly raised, killed, and dressed
Granting that the chicken has been
bred and fed to be good eating
chicken and that 1t Is ready for
slaughter, the first step in the pre-
servation of its good qualities is u
starve 1t for twenty-four hours, al
lowing, however, a liberal supply of
fresh clean water during this per-
iod. The intestines of the bird hav-
Ing been emptied of food. the next
step in the dressing OF market poul-
try is the proper killing and bleed
Ing of the fowl and it is with this
question that the present article is
chiefly concerned.
Evidences of had Bleeding.
A very large proportion of the
unsightly poultry in our markets,
aside from the rubbing and tearing
of the skins, is caused by an incom-
plete removal of the blood. This is
evidenced by red dots which fire.
quently occur where the feathers
have been removed especially over
the thighs and wings; or by the
small veins which are soon over
the breast and in the angles OF the
wings, or larger veins. which mar