Preparing Poultry for Market 283 



DKESSING POULTKY 



Those who have taken the trouble to study 

 the conditions of the markets in the great cities 

 say, without hesitation, that the good stock is 

 sold first and that the poor and indifferent be- 

 comes a drug on the market. New York com- 

 mission men are quite positive in the conviction 

 that shippers who are able to prepare their 

 product in uniformly fine order readily acquire a 

 reputation among buyers, enabling them to se- 

 cure a somewhat higher price than the same 

 stock would bring if prepared in an indifferent 

 manner. 



In order to arrange products for market in 

 the best possible manner, it is necessary to study 

 the details of killing, dressing and packing, which 

 will enable the producer to send not only those 

 articles which the market demands, but to send 

 them in the best possible condition. Fowls should 

 not be fed for some time before killing. At 

 least twelve hours, and in many cases twenty -four 

 hours, should elapse after the last feeding before 

 the killing takes place. At any rate, the crops 

 of the chickens should become entirely empty. 

 Some cities have passed ordinances prohibiting 

 the selling of dressed fowls whose crops are not 

 free from food. In such markets the law makes 

 it imperative that solid food should be withheld 



