37 to 



General Conclusions. 



. . , . ■<-' 



i. It is evident from these exp.ririlrpnts that chickens which are being 



fattened produce a pound of gain, at a less cost when fed in crates 



than when allowed to run at large in a pen. 



2. That the birds fed in the'erates^from the trough and the cram- 

 ming machine in addition produce a pound of gain at the least cost, 

 the food consumed being taken intO/i„account only. 



3. That feeding chickensrin a<»en loose, is not to be commended 

 when the object is to fatten or flesh them for market purposes. 



4. There is a slight difference in favor of a chicken weighing less 

 than four pounds. €& 



fl 



Fig. 23. A chicken weighted in shaping board. 

 (Lewis Wright.) 



Dressing and Shipping Poultry. 



All fowls should be fasted from twenty-four to thirty-six hours 

 before killing. Where this is not done, the food decomposes in the 

 crop and intestines, the result being that the flesh becomes tainted 

 and does not keep well. 



There are two methods of killing that are considered proper. One 

 is to kill by bleeding. This method is considered to be the better one 

 in the Eastern States and also in some parts of Canada. The other 

 method is to kill the bird by wringing or pulling the neck. This is 

 done by taking the chicken in the hands, stretching the neck, holding 

 the crown of the head in the palm of the hand, and giving a quick 

 turn backward, and at the same time a steady pull. This method was 

 favored by the exporters of dressed fowls, but is not now, owing to 

 the discoloration where the blood collects in the neck. Where chickens 

 are placed in cold storage this is a serious objection. It is claimed 

 by the exporters that the flesh will keep longer and will not be so dry 

 as where the birds are bled. I prefer the latter method. 



