MARKETING POULTRY. 361 



a couple of inches of feathers on the neck nearest the head, 

 a little ruff around the hocks and last joint at tip of wing. 

 Pluck all the rest clean, leaving no pin feathers. Do not tear 

 the flesh. If you should happen to do so in your hurry, be sure 

 to draw the skin together with a white thread. Leave your 

 bird looking as attractive as possible. As soon as you have 

 finished plucking fold the legs up along the breast and place 

 the bird breast down in a shaping board, cover with a paper 

 and place on its back a brick or iron. The shaping board is 

 made with inch lumber. It is simply a right angled trough 

 six inches deep and six feet long. It should be tipped up a 

 little and the birds placed in it side by side with weights to 

 press them into shape. Allow them to cool twelve to twenty 

 hours before packing. They should be packed neatly in a box 

 three feet long, twelve inches deep and twelve inches wide. 

 The box should be lined with parchment paper to keep the 

 fowl clean and dry. Pine or basswood make good boxes. 

 Cedar is apt to taint the meat. 



Having a first-class product, you should aim to have it reach 

 the best customers in order that your products may have a 

 ready market. Always have the best article and there will be 

 no danger in regard to its disposition at a good remuneration. 



