Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-09-01

ktrE Which should sell at
m1rket prices is often sold
eSJ because of carelesSness
Eqf the killer and picker.
81 dressed fowls is largely
yl appearances. y plump.
s%ell-grown bill will de-
Itly in value if il is not
led. Half-plucked or badly
not desired by the trade
Elest prices. The fas-
ants quality.
Kill Pnultry.
are killed they should
enty- -four hours. They
4 up and given nothing
object is to empty the
ines. When food re-
Fstive tract and dccom-
ecomes sour or tainted
eep well. If a particu-
is for yellow skin. this
ed by feeding the stock
meat scraps and clover
two before killing.
two methods of killing
sidered proper. One is
bird In the mouth: the
pulling or wringinE the
hg in the mouth is done
a sharp knife and cut
just below the ear on
the head, and then stick
point of the knife into
this is done in proper
ill have the effect of
fea theirs for dry-pickinE.
dislocating the neck Is
< the bird in the hands,
neck, holding the crown
the palm of the hand.
turn backwards and at
o a steady pull. The
cr from the neck. lcaN-
utter skin. This method
some experts. but it
grafton in the neck and
is objection.
< md Dressing.
$ of picking arc prac-
cking should begin at
. bird is killed. Care
1aSen TO keep the head
10 allow the blood to thor
in out OF the body. Where
comes cool before being
E flesh may be torn in pull
gathers. Two inches of
r frequently left adjoining
fowls, while on capons the
usually left three inches
The head. two inches above
Itnts on the legs. also on
Tall and on the back.
land easy method of dry
suspend the bird from a
* the end OF which q
iron nut Is fastened.
ooped around the legs
Ssed over the cord next
eharpened wire, shaped
g." is inserted in the
his hook a small pail
hes the falling blood.
eplucked, il should
iApfHE board TO give
being plncked look
out.
hod of picking is by
ter should be hot. but
point. The receptacle
d be deep enough to
being entirely SUBJ
C bird by the, head
erse il once with the
once with the breast
II in the water only
lch time. Three or
Sufficient to Saturate
ch should be picked
rs the feathers are
The carcass should be
water and allowed
The animal heat has
cess is known as
1900. IN greatly improves
Rnce.
ressed poultry should
-ket undrawn. Com
r to handle undrawn
at it keeps much bet
- ss considerable time
q there is a decided
poultry should be
Unless a given .,par-
drawn product :.
rnvtnE Poultry.
b to be drawn the
one after thoy have
oled. a sharp knife
bagls some dresscrs
sissors similar to
FEeonS.
hould have the head
vcr the neck close to
care not to Gu, the
be, which can be more
left attached. Turn
Tx and remove a short
bne, thoroughly wash
Ia which may collect.
skin forward and tie
fnfestipes cut a sma II
the wan of the abdo-
In inciS!on entirely
A large opening IS
ssary and uisan:tary.
sirst finger into the
|stines and pull them
e heart. liver. lungs
be left in their natu-
rdinarily the removal
IS considered sufficient
nrposes. The cavity
khly rinsed TO remove
trade some times de-
ry be very carefully
iii cases the giblcts
Id and cleaned. Cut
~ from the liver and
from the heart: also
nts of the gizZard.
Il s!news which run
eg and cut off the
the giblets in. the
~ ths end OF the
10 the pops nose"
v. Finally fold the
ack. Birds thus pre-
ttractivc and have
lie broilers may be
red. After bein g
-emove the legs and
described. With ::
a cut each side and
Of the back bone.
md having the in
Mt of the neck and
his permits the re-
eek, backbone and
k.t, the bird open
convenient form
yiblets should be
in the body.
Packages.
be thoroughly
packed for mar
I'D without ice
packing.
BID poultry vary
i'd meet the re-
and cleanliness
private custom
that will hold
desirable. The
pped in Waxed
iced in the box.
shipped by cx-
Ier, sufficient Ice
arrival in good
ade barrels OF
1iar, espe ciajly
ed. fPack the
ternate layers
rers being ice
Flap. fastening
Packing cases
r manner. and
aackcd In bet
without ice