Omaha daily bee., 1916-11-18
Personal Gossip Society Notes Woons Work Household Topics

has become highly specialized
business. Improperly handled poul-
try is still on the market. The in
telligent housewife can, however,
guard herself against buying it and
putting it on her table by buying
fowl by brand or house name. The
best New York hotels demand Sills
poultry. They know they will get
correct quality, weight and quick
service. The retail consumer may
have the same kind OF protection
by patronizing q house OF national
reputation,
The big concerns that handle first
grade poultry do so in large quanti-
ties, Their buyers comb the corn
belt OF the middle west; Oklahoma
is prolific in poultry and Texas has
quantities Of turkeys. These fowls
are all scientifically fed and reared.
No barnyard fowls are accepted,
The barnyard fowl is scavenger;
add to that the fact that there is
no flesh so quickly tainted with i'm
proper food as that OF fowl and you
will demand properly fed fowl
for your consumption. First-class
fowls. bred for the market, are fed
on the best of corn -four, with the
judicious addition of butter and pure
meat juice. The result is not only
triumph of delicate, clean flesh, but
/ gastronomic delight
Distribution of Poultry.
The manner by which poultry
raised in remote parts OF the country
gets to the city markets in perfect
condition is very interesting. The
stock is bought from the farmers and
carried to various feeding stations.
where the fattening process is gener-
ally continued from eight to fourteen
days under the most modern condi-
tons with plenty Of light and air, and
fed on scientifically balanced rations.
Some breeds will double in weight
during the period. Great care is
taken in transporting stock to the
feeding stations. Turkeys, for in
stance, are harmed by tying and, put
ting in wagons. Prime turkeys now
are slowly driven along the road, per-
haps thousand at time, fed and
rested at intervals, and this is one
of the sights of the turkey raising dis
tricts. Turkeys are not allowed to
roost, for the reason that this bends
the breast bone. The straight breast
bone and fat flet is one of the stand
ard marks Of hrst-class turkeys.
Modern Methods.
The modern method of fowl killing
is the one approved of the United
States government research stations,
and it is rather interesting to note
that it fulhlls the Rabinical law as
well as that of modern hygiene, in re-
spect to the fact that the bird is
instantaneously and completely bled.
This thorough bleeding renders the
meat more white and wholesome.
There is a special knife employed for
the killing. The birds are hung by
their feet, the knife inserted through
the mouth, both arteries and veins
pierced. Another deft twist reaches
the brain tissue controlling the mus
cles which hold the feathers in place,
so that feathers are easily removed
and the bird plucked as he hangs, a
much cleaner method than plucking
on the lap. All frst-class poultry
is dry picked. :.
A suspended cup catches the blood,
the mouth is examined for any pos
sible clot of blood, feet and head are
cleaned, and the clean, plucked fowl
goes into the cooling room. In some
of the establishments every process
has been so systematized that two