The Lynden tribune. [volume] (Lynden, Wash.) 1908-current, 1921-07-28
WELL PACKED
POULTRY BEST
Quantities Of Poultry and Foods
Condemned Through Faulty
Packing.
BETTER PRICES POSSIBLE
Fowls Should Be Thoroughly Chilled
After Killing and Packed In
Small Containers.

Not day passes that inspectors en-
ployed by city, state or federal govern
ment do not condemn food of one kind
or another because it is unfit for hui
man consumption. Sometimes this is
due to deliberate adulteration, an in
tention to defraud the purchasers, but
more often it is the result of improper
packing, neglect to consider tempera
lures to be encountered in transport
ing from point of origin to destination
or failure to consider the time which
must necessarily elapse before the
product is likely to reach the consum
ers' tables.
All this entails not only great loss If
money, likely to be reflected in prices
demanded of the public, but also it en-
dangers the public health because &C
casionally some unworthy article slips
through inspection, and is served as
food. Enough food products spoil
every week to form very important
mart of the amount needed by the PEG
DIE; and practically all of it might be
saved through intelligence and care OF
the part of the producers and shippers.
After your chickens are fattened and
ready to kill it will pay you to study
the methods of killing, bleeding, PICK
ing, chilling, and packing. The man
who hopes to succeed should know
everything possible about his proposed
market, and it's demands.
Ordinarily, the demand is for broii
ers of three sizes-squab broilers'
small broilers, and large broilers
SQUAD broilers weigh, dressed, from
y to l pound; small broilers. the size
most in demand the greater part o
the year. weigh from to IA pounds
each, and large broilers from lh to
pounds.
Broilers may be sold alive OF
dressed, in the discretion OF the snip
per; but if dressed, this should be
done according to the demands OF the
market, and these demands one can
learn only by inquiry and study. Get
ting the product ready for the buyer
in the public market has much TO 90
with the price received. The appear
ance of the article, the manner II
which it is packed, and its condition
these are the points that make repu-
tation for the shipper.
Temperature to Maintain.
The temperature of chickens when
they are alive is 1913 degrees F. rms
must be reduced after killing to 81 de
erees F.. or less before they can bt
hacked for long hauls in refrigerator
cars. The time required to chill fowls
usually is about "a hours, and tne
packer must be sure that the bod!
cavity, as we'll as the skin and flesh
are free from heat before the Dlrds
leave the chill room. Failure TO Cd
serve this requirement is responsible
for much of the ill-conditioned poul
try found in public markets. The range
of Temperature permitted, too, is small
BELOW 30 degrees F. the flesh is frost
ed. above 35 degrees F. decay pro
ceeds too rapidly to permit OF loh'
hauls to distant markets. or course
the birds can be frozen after they ar
chilled. and so shipped, and this Is
very excellent plan, especially II the
haul is across a hot country.
Packing for Market.
It is customary to pack broilers with
the breasts up, and the feet hidden
The prevailing method at present
where refrigeration is available, Is u
pack the chickens in small boxes hoio
ing a dozen each, but small boxes suit
able for one or two chickens have re
Gently been placed on the market. !
the business is to be permanent INT
containers should carry the 1arn
name. or the name of the shipper
the farm has no name. An attractive
advertisement on the box mas grea
deal to do with marketing, rae
proved long ago to the satisfaction o
shrewd business men.
Small packages are becoming more
and more popular. Two layers
chickens in a box are being discarded
for a single layer, 1t being reailze'
that refrigeration is more perfect !
the carcasses do not touch, and II pres
sure on such tender tissue as chlcker
muscle is eliminated as far as possible
On this account heads are wrapped II
waxed paper and turned back wher
they do not rest against the soit hesn
of the breast or thighs. NO longer
does the packer thrust old COCKS broli
ing chickens, and fowls indiscrimi
nately into a big sugar barrel, press
ing them down in his effort to paci
tightly, and so bruising the flesh ant
tearing the skin.