The Powder River County examiner and the Broadus independent. [volume] (Broadus, Mont.) 1919-1935, 1922-09-22

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government do not condemn food Of
one kind or another because it is un-
tit for human consumption. Some
times this u due to deliberate adulter-
alton. An intention tQsdefraud the pur-
chasers. but more often It II the re-
suit Of improper packing. neglect to
consider temperatures to be encoun-
tered In transporting from point Of
origin to deatination, or failure to
consider the time which must neces-
sarily elapse before the product II
likely to reach the consumer table.
All this entails not only great loss
in money, likely to be reflected in
prices demanded Of the public. but
also Il endangers the public health
because occasionally some unworthy
article slips through inspection, and
II served 40 food. Enough food prod
ucts spoil every week to form very
important part Of the amount needed
by the people; and practically all Of
Il might be saved through intelli-
gence and care on 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, bleed
ing, picking. chilling. and packing de-
scribed fully in bureau Of chemistry
circulars: 8. How to Pick Chick
ens:" So, How to Wrap Heads" 81,
How to XIII 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
"a to pound; small broilers, the size
most in demand the greater part Of
the year, weigh from I to X pounds
each, and large broilers from n to
2 pounds.
Broilers may be sold alive or Dress
ed, In the discretion Of the shipper;
but II dressed, this should be done
according to the demands Of the
market, and these demands one can
learn only by inquiry and study.
Getting the product ready for the
to do with the price received. The
appearance of the article, the manner
in which It Is packed, and its condi-
tion-these are the points that make
a reputation for the shipper.
The temperature Of chickens when
they are alive Is 1913 degrees F. This
must be reduced after killing to 80
degrees F., or less before they can be
packed for long hauls in refrigerator
cars. The time required to chill fowls
usually is "a hours, and the packer
must be sure that the body cavity,
as we'll as the skin flesh, are free
from heat before the birds leave the
chill room. Failure to observe this
requirement is responsible for much
of the ill-conditioned poultry found
in public markets. The range Of tenn
perature permitted, too, is small. Be-
low 80 degrees the flesh is frosted;
above IS degrees decay proceeds too
rapidly to permit of long hauls to
distant markets. OF course, the birds
can be frozen after they are chilled,
and SO shipped, and this is a very
excellent plan, especially II the haul
Is across hot country, say the spe-
cialists in the department Of agricul-
ture.
It is customary to pack broilers
with the breasts up, and the feet hid
den. The prevailing method at pres
ent. where refrigeration is available,
is to pack the chickens in small boxes
holding dozen each, but small boxes
suitable for one or two chickens have
recently been placed on the market.
II the business il to be permanent the
containers should cvarry the farm
name. or the name Of the shipper II
the farm has no name. An attractive
advertisement on the box has q great
deal to do with marketing. a fact
proved long ago to the satisfaction OF
shrewd business men.
Small packages are becoming more
and more popular. Two layers OF
chickens In box are being discarded
for single layer, it being realized