Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1924-09-25
FARM
POULTRY
PRACTICAL HINTS ON
MARKETING TURKEYS

prepared by the United States Department.
Of Agriculture.)
turkey times a-coming If you
want top prices for your birds, here's
few tips from the United States De-
partment of Agriculture:
Range fattening is more satisfac-
tory than pen fattening, the depart
ment says. Begin fattening about
three weeks or month before market
ing, and proceed gradually byafeeding
lightly on corn in the morning and
again in the evening, a short time be-
fore the turkeys go to roost. In
crease the quantity of corn fed gradu-
ally until the birds are getting all they
will eat. Be careful not to feed new
corn too heavily until the turkeys
have become accustomed to 1t, to pre-.
vent digestive troubles.
Good-sized, well-matured birds in
good condition for fattening can often
be marketed to best advantage at
Thanksgiving. Small, immature tur-
keys should be held until Christmas,
for further fattening, but If the birds
Sales outlets to raisers within ex-
press shipping distance Of good mar
kets are local consumers, local buyers
and dealers, more distant buyers or
dealers and car-lot shippers, and re-
ceivers or commission merchants Of
live or dressed poultry in large cities.
To determine the best available OUT
let study shipping charges and keep in
touch with both local and distant buy
ers as to price. Distant buyers will
mail quotations on request.
Most producers market their turkeys
alive. Shipping dressed turkeys to
markets is justified only when making
local sales or there is an unusually
favorable outlet for the dressed prod
uct. Shipping coops should be high
enough to enable the birds to stand
up. A coop feet long, feet wide and
20 inches high will Accommodate FIVE
or six turkeys. Overcrowding may re-
suit in bruising, which detracts from
the market value; overcrowding may
also cause death and complete loss.
If the birds are on the road only
few hours, do not feed before shipping.
If they are on the road longer time
water and feed literally to prevent
shrinkage in weight. Ship in time to
place the turkeys on the market a day
or two before the holiday. Late ar
rivals may reach an overstocked mar
ket. and arrival after the holiday. usr-
ally means lower plices.
Killing and dressing birds is simple
when properly done Hang up the tUr-
keys by their legs and, with a single
stroke, push the point Of sharp knife
up through the roof Of the mouth into
the brain. When properly done. this
operation paralyzes the bird and loos-
ems the feathers so that they come out
easily. Then sever the veins in the
throat just beyond the skull for bleed
ing. The turkey should be dry-picked,
and plucked clean. Thoroughly cool
the carcass after plucking, inasmuch
as failure to remove all animal heat
promptly will result in early spoilage.
Cool either by hanging outdoors, II
the temperature is between 30 and 40
degrees, or by immersing in cold run
ming spring water or ice water.
When thoroughly chilled, the car
cases are ready for shipment. bar
rel is convenient shipping container.
Place a layer Of cracked ice in the
bottom of the barrel, then layer OF
turkeys, followed alternately by lay
ers of ice and turkeys, and topped Off
with a layer Of ice. Tack burlap over
the top of the barrel.
If you are building up a permanent
turkey business be sure to retain as
many of the finest, largest, quickest
growing young birds needed to rear
the next years flock. and send the rest
to market