The circle banner. [volume] (Circle, Mont.) 1914-1939, 1922-09-15
WELL PACKED POULTRY
lNSURES BETTER MARKET

Not a day passes that inspectors
employed by city, state or fedora
government do not condemn food oil
one kind or another because it is IN
fit for human consumption. Some
times this is due to deliberate adulter-
alton, an intention to defraud the pur-
chasers, but more often it is the re-
suit of improper packing, neglect to
consider temperatures to be encoun-
tered in transporting from point of
origin to destination, or failure to
consider the time which must neces-
sarily elapse before the product is
likely to reach the consumers table
All this entails not only great loss
| In money, likely to be reflected in
prices demanded of the public, but
also it endangers the public health
because occasionally some unworthy
article slips through inspection, and
is served as food. Enough food prod
ucts spoil every week to form very
important part of the amount needed
by the people; and practically all of
it might be saved through intelli-
gence and care on the part of the
producers and shippers.
AlIGI yOul GnlChSn0 al Z ldLL0uCQ
and ready to kill it will pay you to
study the methods of killing, bleed
ing, picking, chilling, and packing de-
scribed fully in bureau of chemistry
circulars: 3, How to Pick Chick
ens;" 81, How to Wrap Heads" 81,
How to Kill and Bleed Market Poul-
try" Issued by the department of
agriculture, these circulars may be
had by application to the division of
publications. The man who hopes to
succeed should know everything pos
sible about his proposed market, and |
its demands.
Ordinarily, the demand is for broil-
ers of three sizes-squab broilers, |
small broiiers, and large broilers. |
SQUAD broilers weigh, dressed, from |
81 to l pound; small broiIers, the size
most in demand the greater part of
the year, weigh from to Il pounds
each, and large broilers from 1 " to
pounds.
Brothers may be sold alive or Dress
but if dressed, this should be done 1
according to the demands of the II
and these demands one can
earn only by inquiry and study II
Setting the product ready for the
buyer in the public market has much
o do with the price received. The
appearance of the article, the manner
n which it is packed, and it's condi-
ion-these are the points that make
! reputation for the shipper.
The temperature of chickens when
hey are alive is 1913 degrees r. This Il
must be reduced after killing to 80
legrees f., or less before they can be
lacked for long hauls in refrigerator
ars. The time required to chill fowls
sually is "a hours, and the packer
aust be sure that the body cavity,
s well as the skin flesh, are free |
rom heat before the birds leave the
hill room Failure to observe this | |
equirement is responsible for much II
f the ill-conditioned poultry found |
4 public markets. The range of tenn
erature permitted, too, is small Be
)w 80 degrees the flesh is frosted |
bove IS degrees decay proceeds too Il 4
apidly to permit of long hauls to
istant markets. OF course, the birds
an be frozen after they are chilled,
nd so shipped, and this is a very
xcellent plan, especially if the haul :
across hot country, say the spe- !
alists in the department of agricul-
Ire.
1t is customary to pack broilers
it'll the breasts up, and the feet hid
en-. The prevailing method at pres
1T, where refrigeration is available, II
to pack the chickens in small boxes
olding dozen each, but small boxes
Iitable for one or two chickens have II
gently been placed on the market.
the business is to be permanent the
,ntainers should cvarry the farm
anne, or the name of the shipper if
e farm has no name. An attractive
lvertisement on the box has a great II
sal to do with marketing, a fact
owed long ago to the satisfaction of
rewd business men,
Small packages are becoming more
Id more popular. Two layers of
ickens in a box are being discarded |
r a single layer, it being realized