Milford chronicle., 1916-06-23

taxing IOE ETdUNEu bLdL the vast ma
jority of persons engaged in the raising
of poultry are primarily interested il
the industry from the standpoint o.
profit, and as matter Of fact, that ii
the only real way for the average mar
to engage in the raising of chickens
there are several things which tend tC
materially increase ones profits if giver
some attention, and which if neglected
will tend largely toward diminishing
them.
Therefore, much of the attention OF
the commercial poultryman today is,
and rightfuly should be, claimed by
that branch of the industry known as
preparing fowls for market. There are
two distinct methods of preparing fowls
before offering them for sale, both of
which are practiced. The two methods
are often referred to as the dry and the
wet method of picking. Some markets
will accept fowls prepared by either
method, but the former or dry method
is rapidly taking the place of its con-
temporary in the best markets today,
and indeed in some of the larger and
more important ones, fowls which have
been wet picked will not be accepted at
ALL Many commission merchants who
/ handle poultry exclusively will refuse
to handle those that are prepared after
| this form. This is especially true where
/ the trade consists of the better, or even
/ the middle class of consumers, who de-
mand dry picked birds.
1t is hardly necessary to say which of
! the two methods is the better, as the
market conditions must be met, and this
demand on the part of the public make
it almost necessary for the poultryman
to dry pick his birds in order to secure |
and hold their trade.
Almost all large plants dry-pick but /
there are many poultry raisers, particu- |
larly in the suburbs, who have not as |
yet learned the art of dry picking. Most |
of such persons are engaged in supply
ing a select trade in the city, and unless
they get away from the wet picking
and adopt the dry process, they will
eventually lose out by falling off in
the demand for their goods.
There are many arguments that can
be advanced in favor of dry picking
over those favorable to the wet method,
which tend to convince one that is the
method to follow for increased profits.
One of these is the fact that y-picked
fowls will at all times bring a better
price than those which, Immediately
after killing, are sOused into a pan of ,
hot water and the feathers removed
while in this condition. This in itself,
coupled with the fact that many mar
kets will not handle fowl which has |
been put through the scalding method, | I
should induce every breeder to give up I
the method and practice dry-picking. I
In order to convince yourself of the I
difference in the two well-knOwn meth n
nAa urad oc fr1rfhaW V,vsonf e
leriOrity of the dry method, after pick /,
ng a bird which has been scalded i'm n
after life has left the body, n
lotice how quickly the body of the fowl 4
will lose its bright color and its sweet l.
resh flavor. Notice too, the appearance n
# the fowl after the color has left its f,
ifeless body. 1t resembles very much 81
sickly-looking bird and is anything ii
ut appetizing. Its flesh is also, in most a,
ases, torn and broken, which together fc
nth its sickly appearance, will greatly
inder its sale. in
The old saying That nobody loves a 81
at Man, may well be applied to a G,
owl that has been marketed under this M
for nobody loves, nor will
ley buy, a sickly looking fowl from
ny dealer. In addition to these char
cteristics of a wet-picked fowl there is
i'll another and even greater defect OF
18th the method. This is the fact that ca
et-picked birds will not keep nearly as qu
ng as those that are dry-picked. In mi
lct, within a comparatively short time gr
ter being picked, the flesh will start ke
decompOse. Of course this is not no.
ceable to the average consumer while
e fowl is on a market stall, and while 49,
is not very enticing looking, vet it w
'pears to be good. In reality, decom- m ui
sition has already set in, and by the eaI ai
ne it is ready to be cooked it is really a.
fit for food. This acts as boomerang TS
ainst the merchant and loses him ~
ade. For this reason most merchants vi vi
We refused to handle fowls that have eal @
en- wet-picked. sIs sa
The dry-picked fowl will at all times n;l l4l
ing better price than the wet-picked NO
es, and bird thus picked, presents a
rfectly dry skin, which is a decided {
)tection against bacteria. This can. ally
be said for the wet-picked, because the
wet, torn and broken flesh invites of
ection. by
If course. it is a little more trouble dea
dry-pick-particularly when first STR
rning the operation-than it is to use effC
other method, nor can you hope to the
'IecL Lne operation IN an instant. OF
lost persons are looking for the easi- kill
job, and for that reason will stick to no
t-picking in the face of all arguments
sy get in the same class with the "A
n from Missouri who invariably saws. .. =
ou've got to show me" To such a ~ " I.
son let me prove the truth of the 'iiei
ument in favor of dry-picking, with
little trouble. Get two dressed fowls p.
n cold storage plant, one of which
been wet-picked and the other dry
led. Compare these two specimens.
] will find that the one that has been
picked after proper bleeding will says
e changed but little in its general Of y
earance from the time it was placed min,
forage. Not so with the wet-picked It is
You will find that it has changed beyc
atty in appearance. Its color has wou
nged from a beautiful, bright. then
THY tone, to a light purple or one ing
. blush tint, and in addition, is we
cred with a sort of light slime which es il
res the flesh slippery. The truth of cake
matter is that the bird has started 25c.
iecompose, which causes it to be- The