The Kevin review. [volume] (Kevin, Mont.) 1922-1929, 1923-09-27

Gail Do lett IedtnoroQ, the
markets prefer them picked clean.
In killing care and time must be
taken to do a good job as birds may
easily be spoiled by careless hand
ling and poor picking. Dry picking
is not difficult but requires a little
practice to become familiar with the
stick and pick" Under no condi-
ton should birds be scalded if they
are to be shipped to outside markets.
Many local markets also prefer dry
picked birds.
AS soon as birds are picked they
should be hung up by the legs to
cool. If cooled on boards they are
apt to turn blue wherever they touch
anything and will be graded down.
Cool at a temperature of 35 to As
degrees for IL hours, but do not al
low them to freeze. When birds are
allowed to freeze before all the body
heat has been cooled out they will
spoil quickly, especially if closely
packed for shipment. After the birds
clean and dried and the heads should
be wrapped. The bird is then ready
to pack. For head wrappers take a
tough paper 81 inches long by nine
inches wide, measure off nine inches
on n edge, fold at right angles |
and cut on this folded edge, making
two wrappers. To wrap the head
take the paper with the long edge up.
Wrap the broad end around the neck
with the lower edge extending be-
yond the head, fold the free end
about the neck, and continue until
the paper is used up. Then cup the
lower edge up inside this, holding
the paper in place.
Either boxes or barrels can be
used for packing. Generally barrels
are preferred. These should be
clean and tight. Do not line them
with paper as it stops the circulation
of air, sometimes causing the birds
to spoil in transit. Pack the turkeys
carefully so they will not move in
barrels. Use plenty of paper in
bottom of the barrel and between
he layers with a good covering of
paper on top under the burlap to
Keep out the dust. +.
Ihere are W principal sizes of
boxes most frequently used. The
itandard dimensions of the box used
or packing toms are: ends, 24x12A
inches; sides, 28x12% inches; tops
bottoms, 28x24 %x% inches.
Pack in two layers, IL birds to the
'ox. For turkey hens the dimen-
ions are: ends, 20x11x% inches;
ides, 30x11x% inches; tops and
'ottoms, 30x20xMxas inches. Pack
n two layers, 16 birds to the box.
Boxes and barrels should be plain
" m1rknH in tuuo r1oaoo 4o-
hould bear the full address of the
lrm shipment is being made to, and
he name and full address of the
Turkeys should be carefully grad =
d before packing. Select only dry
licked birds that are plump and fat
18th straight breast bone, and fairly
zee from tears and bruises. Pack
and hens separately.
Do not ship wet picked stock; thin,
ably torn or bruised birds, or birds
18th crooked breast bones. Do not
the birds before shipping as
ley thaw out while in transit, gather
DISTURB and arrive at their destina-
on in very poor condition.
The grades and weights of turkeys
e as follows:
Fancy dry picked-Either toms or
)ung hens weighing eight pounds
Id over. Stock must be fat and =
eanly picked, all feathers off, in =
uding wing and tail feathers; feet =
free from feed and disease.
No. 1 turkeys-Young toms, to be
in good flesh, not bruised, clean
picked, feet clean. Hens, all sizes,
It natural proportion of young and
d mixed; should weigh eight
unds or over; free from feed and
No. 2 Turkeys-Birds not good
ough for No. l grade, such as
Ooked breasts and defective dress
g; or birds whose wings or legs
We been broken or bruised while
ing dressed; free from feed and
;ease.
Old toms and old hens-Consists
turkeys ove III year old. 1t is
stock because it is usually
tier, but because of age is some
mes discounted slightly below
acy.
Gull turkeys-Cannot make No. 2
ade because of disease or being
} skinny. Practically ~unsaleable
d should not be shipped.
-O