The Wolf Point herald. (Wolf Point, Mont.) 1913-1940, 1923-09-27

Is can be left feathered, although tn
markets prefer them picked clean.
In killing care and time must b
taken to do a good job as birds ma
7 easily be spoiled by careless hand
e ling and cor picking. Dry pickini
e is not difficult but requires a littl
practice to become familiar with thu
''stick and pick" Under no condi
ton should birds be scalded if thel
, 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 tC
r cool. If cooled on boards they are
apt to TURF 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
are cooled the feet should be washed
clean and dried and the heads should
be wrapped. The bird is then ready
to pack. For head wrappers take a
tough paper 27 inches long by nine
inches wide, measure off nine inches
on one 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
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
the barrels. Use plenty of paper in
the bottom of the barrel and between
the layers with a good covering of
paper on top under the burlap to
keep out the dust.
There are two principal sizes of
boxes most frequently used. The
standard dimensions of the box used
for packing toms are: ends, 24x12%
inches; sides, 28x12ss inches; tops
and bottoms, 28x24 %x3s inches.
Pack in two layers, IL birds to the
box. For turkey hens the dimen-
are: ends, 20x11x% inches;
sides, 30x11x% inches; tops and
bottoms, 30x20x%xs inches. Pack
n two layers, Is birds to the box.
Boxes and barrels should be plain
y marked in two places. A tag
hould bear the full address of the
irm shipment is being made to. and
he name and full address of the
hipper. :
Turkeys should be carefully grad /
d before packing. Select only dry L
licked birds that r plump and fat Y
18th straight breast bone, and fairly \
zee from tears and bruises. Pack u
pms and hens separately. D
Do not ship wet picked stock; thin, N
ably torn or bruised birds, or birds n
18th crooked breast bones. Do not 4
the birds before shipping as h
ley thaw out while in transit, gather Il
GESTURE and arrive at their destina- 4
on in very poor condition.
The grades and weights of turkeys a
e as follows:
Fancy dry picked-Either toms or
'ung hens weighing eight pounds q
Id over. Stock must be fat and "a
eanly picked, all feathers off, in :
uding wing and tail feathers; feet va
can; free from feed and disease. II
No. 1 turkeys-Young toms, to be h
in good flesh, not bruised, clean M
picked, feet clean. Hens, all sizes, II
It natural proportion of young and r.
d mixed; should weigh eight
unds or over; free from feed and ~
T.
No. 2 Turkeys-Birds not good
ough for No. 1 grade, such as
ooked breasts and defective dress
g; Dr. birds whose wings or legs
been broken or bruised while
ing dressed; free from feed and
,ease.
Old toms and old massachusetts,
turkeys V one year old. 1t is -
stock because it is usually :
ter, but because of age is some
mes discounted slightly below
ICY.
Gull turkeys-Cannot make No. 2
ade because of disease or being
j, skinny. Practically u~nsaleable
d should not be shipped.
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New York.-New York is without