Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-01-30

The importance OF age, sex, exercise,
food and care as influencing tender
ness and favor in poultry is pointed
out by home economics specialists OF
III L. 5. Department OF Agriculture in
! professional paper. Bulletin t6..
just published
There is much less difference, the
bnlletlu states. in the digestibiiity or
heailhfulness OF the meat oil different
kinds oil fowls than IL commonly sup
posed. Nearly all the nutrients and
energy OF poultry. as OF other meats,
il is pointed out, are utilized By the
healthy normal bod. In all kinds Of
poultry table quality depends trimari-
ly on tenderness and flavor, and
these. in turn, are influenced by age,
sex, exercise, food, and care. Fresh
ness Is also an important factor, but
this is not merely question OF how
long bird has been dead, but rather
Of how far developed are the chemical
and archaeological changes which.
when they are carried too Tar, cause
what We cali spelling OF docomposi-
ton in The meal. The microorsanisms
which cause dangerous changes are
likely TO be introduced by -areiess and
dirty handling, and for this reason
cleanliness should be insisted on. The
changes take place most rapidly in the
presence OF warmth and moisture.
Hence cleanliness. cold, and dryness
are at the bottom OF all the methods
OF caring for poultry on the farm. in
the warehouse. at the market, and in
the home.
The methods Of cooking poultry are.
in general, the same as those for other
kinds Of meat. The tougher the bird,
the more cooking will be needed TO
make II tender and easily digested,
and the larger II Is, The more heat will
be required to cook it thoroughly.
Canned a2d potted poultry are pre-.
pared in mach the same way as
freshly cooked dishes, then sterlized
aud sealed, and when properly put UP
do not differ essentially in food value
from similar fresh foods.
In regard to the general considera-
lions 10 be observed in choosing pouI.
try. the bulletin calls attention TO the
fact that while the relative cost OF
different kinds of poultry depends prI-
marily on the price, the proportion OF
edible 10 inedible material and the
lhoroughness with which the edible
portions can De utilized should also be
Kept In mind. Well-grOwn birds with
So0d'sized masses OF mode rately fat
Mesh are more economical then either
young or overwhelmed ones. At or
dinarJ retail prices. fullgrown is the
only poultry which compares in real
economy with the cheaper cuts OF beef
and pork, but young chicken, medium.
sized turkey. goose. and guinea fowl
are often as economical as the more
expensive grades OF other meats.
In discussing the use of cold-storage
fowls. the bulletin says.
The way in which frozen birds are
thswed makes a great difference IL
the length time they keep in condi-
ton. II used to be customary Ia
thaw them by soaking in cold water
hit this has been proved undesirable
not only because the water il very
likely not TO be- clean, but also be
cause soaked birds 20 on Ia quality
very rapidly. Soaking in hot water. ~
is sometimes done IN market for .
rush order Is even worse. A mucl
better way is to keep the birds Tor 9
hours at ordinary ice.boS ,empera,ur,
(i5 degrees 10 70 degrees ~. AS hai
been already stated. the sooner n,
birds are used after ,hawing, the bet
ter, and whenever possible should b.
bought stir aud thawed at home
This means buying poultry day BE-
fore II is needed. but 1t = the suroe
way OF having II properly 'hawed. Il
warm weather II should be put in ,h
refriserstc. to thaw, but H. coli
weather = moderately cool room vii