Milford chronicle., 1915-12-10
HINTS ON PREPARING
THE FOWLS FOR MARKET
By J. H. McFAUL, Jr.
(AH Rights ReServedl

Many poultrymen who are engaged
in the supplying of meat for market
are under the impression that anything
goes, at least if one can Judge from the
looks of their fowls which are offered
for sale in many of the larger markets
throughout the country. This is a de-
cided mistake, and while it may not be
generally known among those who ship
dressed birds to market, yet it means
the loss of much money that would
otherwise be turned into the credit bin
of the industry.
Therefore, much of the attention of
the commercial poultryman of today is,
or should be, claimed by that all-impor-
tant subject of preparing fowls for
market In the preparation Of fowls,
the method Of picking looms up as one
of the most important and this natur
ally gives rise to the discussion of dry
versus wet picking.
The observant poultryman will nat
urally adopt the method which is in
greater demand by the consumers of
poultry meat and discard that which is
in poor favor.
You will find it profitable, if you adopt
the dry method Of picking, as this IS the
one most generally demanded. Indeed,
there are many commission merchants
who will not under any conditions handle
a wet picked fowl. This is especially
true of those whose trade comprises the
better or even the middle class.
The market conditions then make it
almost absolutely necessary for the
poultryman to adopt the dry picking
method, in order that his product might
find both ready market and sale. This
| is undoubtedly true and it is likewise
true that many pOultrymen have not as
yet learned the art of dry picking.
While this method is probably practiced
by all of the larger breeders of CONNER
clal poultry, it is seldom or rarely prac-
ticed by the smaller or what might be
termed the suburban poultrymen who
supply fowls in a limited number to city
markets and to individuals, either weekly
or bi-weekly.
Dry picked fowls will always bring a
better price than those which have been
plunged into a pan of hot water as soon
as lite has left the body, and the feath- !
ers removed while the bird is still wet
and hot, made so from the scalding
water into which it has been dipped.
If this method of picking is practiced,
please notice after such an operation,
how quickly the carcas will lose its
bright color and sweet fresh flavor, and
become a rather poor looking specimen.
THIS change in appearance greatly re-
duces the saleabilty of the bird and
thus the breeder loses much of his pos
sible profit. The characteristics of a
scalded, or so to speak, wet picked
bird, are torn and broken flesh, with a
decided sickly look and the result is
that it will soon begin to decompose.
On the other hand, a perfectly dry
skin is of much protection against bac-
terra; which cannot be said OF scalded
bird with its torn and broken flesh, al
ways inviting infection. u
The proof of this argument can best
be had by getting two birds OF opposite
pickings from a cold storage plant, in
order that the relative merits OF the two
forms of picking might be thoroughly
tested. You will soon be convinced
that the one that has been picked is
not only the one most desired by the
general public, but likewise the one that
should be adopted for the best interests
of the poultryman or breeder who is the
shipper.
Compare these two specimens Of fowls
taken from storage, and you will t1nd
that the one that has been dry picked
after a proper bleeding will have chang
ed but little in general appearance from
the time it was placed in the refrigera-
tor, Wiiiie tne wet picked one will have
greatly changed color, being Of light
purple or blush tint, and in addition, its
skin will be found to be slippery Ur
slightly slimey. This condition OF the
skin shows that the bird has already
begun to deteriorate Notwithstanding
the fact that it has been kept in cold
Even if the bird be per-
fectly good, the appearance of the skin
causes it to be less desirable and to
bring less in the open market than its
dry picked brother. This means that
the shipper gets less for this bird than
he does for the better looking specimen,
one that has been dry picked. ,
The one and only conclusion to be de- !
rived from this condition is that it pays +,
to dry pick all birds sent to market.
Birds picked by this method are much
the healthier Tor food than those pre-
pared by the wet method, and besides
this, they look better, taste better and .
sell decidedly better than the other kind. :
OF course, you will claim that the wet !
picking is much easier than the dry =
VI NAAoN JOA eoAAACs pm AAS+A @
dry. This might be perfectly true, for .
the art of dry picking cannot be ac-
1uired without some practice. The skin
If the young fowls is naturally very f
tender and much of it will probably be P
.orn at the start However, if you will v
start your apprenticeship by using the t
)lder and tougher fowls, you will soon o
acquire the art, and can pick the young n
.ender fowls without tearing them.
You will soon learn to pick by the dry
method, and when attained and its bene- q
its realized, you will never again resort
o the wet etmethod. AS rule, the feath-
RS from the wet picked birds are wasted, '
,ut even if they are preserved, they are
source of a great deal of trouble
While those of the dry picked birds may
ie saved and disposed of at fair profit, 81
hus getting every possible bit Of profit b
ut of each individual fowl, and with 81
ut great deal of trouble. R
In picking birds by the dry method p
ou should provide separate receptacles b.
or the course and fine feathers, also p