The Caledonian-record. [volume] (St. Johnsbury, Vt.) 1920-current, 1921-12-12
HOW TO GET
TOP PRICES
FOR POULTRY
County Agent M. V. Bar
mes Makes Some Valu-
able Suggestions

If the farmer IS to expect to re-
ceive the top price for his poultry
he must not only be able to offer
as good service in the matter of
freshness but also in the matter
OF plucking and dressing as does
the local meat market.
Neatness and cleanliness go a
long way with some customers
and will often increase the sale
value considerably. In the case of
plucked birds this means a skin
free from bruises, feathers, blood
and dirt. a neck without an ugly
cash in the throat, and crop
not stuffed full of corn. .t,e
In preparation TO killing, the
bird should be handled gently to
avoid bruises and not knocked
down with a fork handle. The best
plan is to starve them for "a hours
giving them nothing but clean wa
ter. This will empty the crop and
the intestines. A stuffed crop will
not only make a bad appearance
but also the contents will often
spoil and produce a bad taste, es-
pecially in warm weather.
In killing the principal thing is
to get all the blood out of the
veins and this is most quickly &C
complished by hanging the bird
by the legs. Professional killers
and pickers use a strong string
with a large button attached to the |
end. They grab the bird by the
legs, give the cord a twist around
them and tuck the button in so |
that the weight of the bird hold |
it in place. For the farm a short |
strong string with a moose on the
end may be more convenient. |
Hang the bird at shoulder height |
and then cut the throat artery.
This should be done thru the
mouth however and not cutting
he outside. Grasping the head of
he bird with the left hand, open
Is mouth, insert the knife blade
md draw the sharp point across
he neck bone in the back of the
hroat, thus severing the arteries
which lie against them. A stream
If blood should start instantly, if
does not flow freely give it
mother cut. |
For home use or local sales, re-
moving the feathers by scalding
viii often be satisfactory. The wa
or should not be boiling as this
ear when plucking and to dry and
viii cook the skin, causing it to
urn black when exposed to the
in for sale. Have the water just
nder the boiling point. n
For shipment out of town or
pecial sales, dry picking should
@ done. This is easily accomplish
4 if the bird is correctly Drained.
ust as blow upon a persons head
lay stun him, produce a loss of
lemory, make him crazy or make
i'm foolish, depending on which
art of the brain was injured, SO
Y destroying a certain part of the
ems brain we can paralize the
luscles which grip the end of the
Gathers and so pull them out
lsily. Likewise if we destroy.l
mother part we can set the mus
les and it will take half a day to
ull the feathers out.
The point of the brain to hit
it'll the knife is that part di-
,ctly above and between the eyes
S soon as you have cut the ar
Iies in the neck. bring your
nife back and stick it directly |
own thru the roof of the mouth
I'd into the brain directly between
lie eyes. Move it backward and]
'rward slightly or simply twist it
, destroy the brain. If the cor
ct spot is hit, the bird can uSu-
" be felt to culver. III
Often times the last ten feathers
e left on the tip Of the wings
I'd in case of capons, the long
eek feathers are left on. III
After killing and plucking the
rds should be kept in cold water |
II an hour. They should first be
pped in cool water however to |
outh and dirt from the feet and ]
move the blood clots from the q