37 



chickens from bruising each other, and at the same time, to a consid- 

 erable extent, checks decomposition. Do not use ordinary wrapping 

 paper, as it draws dampness, and will cause the chickens to become 

 clamy, which makes them more or less unsaleable. 



Fig. 26. Showing the top layer of chickens in a shipping case as used for local trade. This is one system 

 of packing dressed poultry. The boxes are usually made 3 feet long, 17 inches wide and 7 inches 

 deep for 24 chickens weighing about 5 pounds each. 



There are several other kinds of boxes used for shipping poultry. 

 Nearly every exporter has his own shape of box, and his own method 

 of packing. For shipping locally, we use a box three feet long, 

 twelve inches wide, and twelve inches deep. The chickens are packed 

 similar to those seen in Fig. 26, with the exception that they are 

 three tiers deep. The box will hold thirty -six 4|-pound chickens. 

 The boxes are made strong so that we can have the dealer return them 

 to be refilled. Do not use cedar in the construction of the boxes, as 

 in some cases it taints the flesh. Basswood or spruce answers well. 



EGG PRESERVATION. 



Several methods of preserving eggs were tested in our Poultry 

 department during the year of 1900. The eggs for this purpose were 

 taken early in June, and were tested in December. Many of the 

 same methods that proved fairly successful in previous years were 

 again tried. 



Method No. 1. A solution composed of one part water glass 

 (sodium silicate) and five parts water that had been previously boiled. 

 This was a very strong solution, and unless an egg was absolutely 

 fresh it would not sink in the solution. 



