South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-11-19
WARN POULTRY
MEN ON PACKING
Specialists Urge Great Care in
Dressing and Chilling in
Mild Weather.

WASHINGTON. Nov. 19.-Poultry
packers are urged by the specialists
OF the agricultural department 10 give
unusual attention 10 preparing and
packing their birds for shipment.
particularly If the mild weather.
which has been widely prevalent this
autumn, continues The poultry spe-
cialists say that the weather cOndi-
tons in many sections have been very
similar TO those which prevailed in
the autumn OF 1913, and which, as
poultry shippers will remember,
proved disastrous TO all packers who
aid not dress chill. and pack prop
erly.
The specialists therefore recon-
mend the particular observance of
the following methods Of handling
dressed poultry which are essential
20 perfect product at any time and
are of vital Importance whenever
weather conditions are unfavOrable.
Use Care In Handling.
1. Keep the holding batteries for
your incoming stock clean. well air
ed. and free from vermin, and see
that the chickens have plenty OF fresh
water and plenty 10 eat.
2. Don't Kill a chicken when the
crop is fun of feed. Give the chicken
only water for "a hours before it is
killed. Food in the crop or in the
fntestines OF a dressed chicken causes
loss OF flavor and hastens decay.
which more thai, offsets any gain
from extra weight.
3. Good bleeding is absolutely es-
sentiai TO a good appearance on the
market and retards decay. Circular
81, bureau Of chemistry L. $. de-
partment of agriculture. explains the
best methods Of bleeding and loosen
ing the feather muscles fer dry pick
ing.
A. Hang the chicken by beth feet
while picking Hanging by one leg
spoils the shape of the bird. PicHng
ON the lap gets the skin dirty and
hastens decay.
s. Dry pick if possible Scaldinp
is particularly undesirable because ii
hastens decay.
s. Chill every dressed bird until
the body temperature is below 80 de-
ETees +. Never pack or ship an i'm
perfectly chilled bird More decay is
due TO imperfect chilling than TO any
other single factor in dressing. Dry
chill. if possible. Chickens cooled in
water lose flavor. decay sooner. vii
not cold-store as satisfactorily as dry
chilled, and are in every way more
undesirable on the market. Refrige-
rator cars will carry we'll chilled
goods in good condition, but they can.
not chill warm goods to a sufficiently
low temperature.
T. Pack in boxes or small key!
whenever possible. A large barre
makes an undesirable package, be
cause where poultry is packed il
large masses the weight of the upper
layers brushes the birds at the bot
tom.
s. Line all packages with parch
ment paper and cover the top of tn
poultry before the lid is put on.
3. Wrap every head in suitable pa
per so that blood from one bird vii
nor mar the appearance of another
0. Use only good refrigerator car
and see that they are in good order
Ice and salt the car "a hours befor
loading. The car at the end of 2
hours. should show a temperature be
low 40 degrees Il. at a point fee
above the floor and between tn
doors.
General Suggestions.
Never handle chickens rOughl,
either before or after killing Rougl
handling causes Bruises broker
bones, SCARED skins. and soft places il
the flesh. Undue haste on the par
of the killers and pickers results il
lowered keeping quality and poor APP
pearance OF the product.
Piece work which leads TO quantit