The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1916-11-18
HINTS ON HOW TO
DRESS POULTRY
By G. E. CONkEY.

The approach of Thanksgiving al
ways means an enlivened interest in
market poultry affairs and there are
many who plan each year to take adj
vantage of the high prices which US
TALLY prevail at this time and dispose
of a considerable portion of their
flock. Aside from the fact that the
prices are usually more attractive at
this season, this is also the logical
time to turn off any surplus stock,
for most young birds are now reach
ing maturity and if put in fit condi-
ton. receipts from their sale will re-
present more clear money than if
they are carried along now that their
growth has practically ceased.
Market Customs.
However, to get the top prices and
realize the maximum amount of profit
per bird on your dressed poultry at
this, or in fact any time, it is quite
necessary that you understand what
the market demands, and have your
product of the desired quality, for
quality always governs the price. 1t
is not only a question of having the
birds in good condition carrying all
the desirable weight possible, but the
carcass must be so handled in a way
that will insure its having the desir-
able attractive appearance when 1t
reaches the consumer.
You must know just how these
things are to be done. for the method
of killing, dressing. and later handl-
ing of the carcass, will count for a
Iaal arI n1ipac IN cl1ffar
if you do not follow market customs
or if you are careless in your work.
Thin birds carefully dressed will fire.
uuently bring as much or more than
well fattened birds carelessly handled,
appearance is always the first
thing that catches the consumers
eye. Dressing is very important
factor when marketing poultry and it
is of this We will deal largely in this
article.
Dressing Turkeys and Chickens.
Assuming that you have a plump
carcass. either chicken or turkey,
ready for the knife, no food or water
having been given for at least eighteen
hours, you are then ready to proceed
with the killing and dressing.
To beam attach a stout cord, with
moose at the loose end Be sure the
bird is in such a position that in
struggling it will not be able to
strike itself against any obstacle.
Hold the birds feet together, thrust
them through the loop and see that
they are held securely and that the
head of the bird is about opposite your
waist line or little below. Now
take hold of the wings and lock them.
This can be done by bringing one over
the other and catching the tip of the
upper wing under that of the other.
This VIII make it impossible for the
bira to Struggle and will allow the
dresser free use of both hands.
Then, in the left hand. grasp the
head firmly and force the bill open by
the use of the thumb and middle fin
ger. After you have secure hold,
thrust the blade down the throat just
behind the head and draw the point
across the neck or back bone.
This will sever the jugular vein and
insure a good "stick." Now Withdraw
the knife and allow the bird to bleed
for a Few minutes; then place the
point of the knife against the roof of
the mouth with the cutting edge to-
ward the left hand and force it
through the membrane into the brain
cavity; then turn it three quarters of
the way round, twisting the wrist in
the natural way. and draw the blade
----------- -------'-----------