182 PROGRESSIVE POULTRY CULTURE 



carcasses, just back of the wings. On this top-board are 

 placed weights sufficiently heavy to press the fowls com- 

 pactly together. 



After several hours the bodies become cool and rigid 

 and present a plump, blocky appearance and all look 

 very much alike. 



In France shaping is accomplished by means of indi- 

 vidual boards and linen cloths. A fowl as soon as it is 

 completely picked is placed, with wings and legs foiaed 

 close to the body, in a fine linen wrap which is enclosed 

 within another and coarser cloth. The outer wrapping 

 is, by means of tapes, drawn tightly into the shape 

 desired, then dipped into cold water and left for a day 

 or longer in a cool place. The result is a smooth-skinned, 

 plump, attractive-looking carcass. 



PACKING. 



Where large quantities of fowl are to be shipped to 

 market they may be packed in barrels. Boxes are also 

 used for this purpose. 



The fowls should be graded so that the contents of 

 each package will be uniform in size, shape and tint. 

 If a box is used it should be of the right size to contain 

 the carcasses and packing material without slack space. 

 In cool weather the fowls may be packed dry in the 



Use a dry cloth to remove any moisture or stains 

 found on the bodies. The case is lined with heavy pack- 

 ing paper or clean rye straw. Lay the birds in the box, 

 two rows together, on their sides, those of each row 

 back to breast, spoon fashion, the legs of the fowls of 

 one row passing between the bodies of the other row, all 

 compactly pressed together. 



A layer of bright straw is placed over the two rows 

 of chickens, then another layer of fowl, and over that 

 straw enough to fill the box full after the cover is nailed 

 on. 



If a barrel is used and the weather is warm, a layer 

 of broken ice is put in the bottom. On the ice is placed 



