South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-06-23

mixture is good at this time. 1t
is we'll at this age to replace the
trOughs of dry wheat bran with
hoppers of dry mash of the same
plan of feeding both dry and wet
mash helps greatly in making the
desired plump carcass
After the first week a daily sup
ply of green food is absolutely nee
essary. Lettuce, grass clippings.
sprouted oats and mangels are
good. Green feeds act as a tonic
and appetizer.
Proper Weight Important.
There are three sizes of dressed
broilers demanded by most markets
pound and a quarter, pound and
a half and two pounds-and all
birds should weigh as near these
weights as possible. However. il is
best TO inquire about this before
killing.
The majority of hotels and cafes
object to birds running above the
weight specified. IL a hotel ord
ers a hundred pound and a quarter
broilers, which would weigh 1926
pounds, II does not expect to re-
Ceive and be charged for 135
pounds just because the birds have
averaged a little over weight The
extra ten pounds are added cost
which cannot be recovered. as the
broilers are served in portions of
half a bird to each order and the
price must necessarily be the same
Even when the birds are pur-
chased by the pair. at a given price
per pair. there is objection TO over
weight on account of the larger
portions made by the overweight
birds The larger portions make
the portions from the proper weight
broilers look small when served.
thus causing complaint from pat
rons The dealer is obliged 10 OBJ
lect 20 overweight, and il is well for
the poultryman 10 understand the
reason. In order 10 have the dress
ed birds of the proper weight they
should be carefully 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. II is harm
ful 20 the keeping qualities and
detracts from the appearance of the
carcass. thereby lowering the price.
The best way TO stop feeding before
killing with as little worry among
the chicks as possible. is 10 feed
the night before and then allow
nothing the morning they are 10 he
killed The chicks then have emp
Is crops without fretting off flesh,
as is the case where they are left
all day without food
Dry Picking for Fine Appearance.
Dry picking is the only proper
way 10 pick broilers. and, in fact
any fowl for market Scalded
birds bring very poor prices and are
rarely seen in the large markets.
In dry picking everything depends
upon proper sticking. Improper
sticking will make the feathers
hard 10 pull, cause torn flesh and
make the work slower than neces-
sary. Proper bleeding is important.
too. because If the bird is not
bleeding freely when picking is be
sun. there viii be red mark left
when each feather is pulled, which
cooline and washing will not re-
move
When sticking. hold the bird
head in the palm OF the left hand
with hte back of the head against
the hand. Open the bill and hold
IL open by inserting the thumb
of the left hand in the corner Of
the mouth. Then. with the killing
knife In the right hand, insert the
point OF the blade in the cleft in
the roof OF the mouth, and push
upward and backward into the base
of the brain. giving the knife a
twist before removing When this
is properly done the bird Will give
Jump and CULVER all over The bird
is then unconscious and can feel
no pain After sticking. the jugular
vein should be cut by working the
knife back and forth in the throat