Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-17
POULTRY YARD NOTES.

tuce. grass clippings. sprouted oats and
mangels are good. Green feeds act al
a tonic and appetizer.
There are three sizes Of dressed broil-
ers demanded by most markets-pouno
and a quarter, pound and half and
two pounds-and all birds should weigh
as near these weights as possible: How
ever. it is best to inquire about this be-
fore killing.
The majority of hotels and cafes OBJ
1ect to birds running above the weight
specified. II hotel orders hundred
pound and a quarter broilers, which
would weigh 125 pounds. 1t does not ex.
! pect to receive and be charged for 135
pounds Just because the birds have
averaged little over weight. The ex-
ira ten pounds are added cost which
cannot be recovered. as the brotlers are
served in portions Of half bird to each
order and the price must necessarily be
the same.
Even when the birds are purchased by
the pair. at a given price per pair.
there Is objection to overweight on &C
count Of the larger portions made by
the overweight birds. The larger por-
tions make the portions from the prop
er weight broilers look small when
served. thus causing complaint from pa
irons. The dealer is obliged to object
to overweight. and it is well for the
poultryman to understand the reason.
In order to have the dressed birds of
the proper weight they should be care
fully selected before killing. A quarter
of a pound for loss in dressing is about
right
No feed should be in the crop when
the bird Is killed. 1t is harmful to the
keeping qualities and detracts from the
appearance Of the carcass. thereby low
ering the price. The best way to stop
feeding before killing with as little
worry among the chicks as possible is
to feed the night before and then allow
nothing the morning they are to be
killed. The chicks then have empty
crops without fretting Off flesh. as is
without food.
Dry picking Is the only proper way
to pick broilers. and. in fact. any fowl
for market. Scalded birds bring very
large markets. In dry picking every
thing depends upon proper sticking.
Improper sticking will make the feath-
ers hard to pull. cause torn flesh and
make the work slower than necessary.
Proper bleeding is important, too, be-
cause II the bird Is not bleeding freely
when picking is begun there will be a
red mark left where each feather is
pulled. which cooling and washing will
not remove.
When sticking. hold the birds head
in the palm Of the left band with the
back Of the head against the hand.
Open the bill and hold it open by in
sorting the thumb Of the left hand in
the corner OF the mouth. linen, WIN
the killing knife in the right hand. in
sert the point Of tho blade in the cleft
in the roof Of the mouth, and push up
ward and backward into the base of
the brain. giving the knife twist be-
fore removing. When this is properly
done the bird will give a jump and
culver all over. The bird is then I'M
conscious and can feel no pain. After
sticking. the 5ugular vein should be cut
by working the knife back and forth in
the throat at the back of the skull until
the blood flows freely.
The heavy wing and tail feathers
should be removed first. Then the leg
fluff, breast wing and neck feathers
should be picked in the order named.
The bird may then be turned and the
back feathers picked. Care should be
taken not to tear the skin.
The quickest way to remove the pin
feathers is with dull pairing knife.
grasping the feathers between the
thumb and knife blade. scraping with
the knife will discolor the skin of the
carcass.
After picking. the birds should be
placed in tubs Of cold water to cool. A
few hours cooling is sufficient, as soak
ing too long Is likely to tougher the
flesh. When removed the birds feet
should be scrubbed and all blood re-
they should be hung heads down. to
drain. All birds should be thoroughly
dry before being packed.
For local shipment and immediate
use the broilers may be packed in bar
rels with burlap cover. When intend
ed for storage purposes 1T is best to
pack them in boxes Of standard size.
bird wrapped In parad1n paper and TIA
box lined with samA