CHAPTER XXVIII 



PREPARATION OF POULTRY PRODUCTS 



THE demand for certain poultry products varies in differ- 

 ent sections, and in different seasons. The market calls 

 for certain distinct features. It should be the aim of the 

 poultry keeper to study the markets, and cater to the specific 

 demand for products. It is an interesting fact that in Boston 

 end throughout New England the markets demand and pay 

 a premium for brown-shelled eggs. The New York markets 

 demand and pay a premium for white-shelled eggs. In 

 Philadelphia and its vicinity there is no discrimination as 

 to shell. The preparation necessary to make any poultry 

 product meet the demand costs but little, while the increase 

 in selling prices is often quite material. So the poultry 

 keeper, whether he has a small or large amount of poult ry 

 produce, ought to take pride in making it look neat and 

 attractive. 



SPECIAL PREPARATION OF POULTRY AND EGGS FOR 

 MARKET 



In this chapter we will discuss some of the details which 

 need careful attention when preparing poultry products for 

 market. 



Eggs. Eggs shipped to market should always be of good 

 quality and strictly fresh. No male birds should ever be 

 permitted with the laying flocks at any time except the 

 breeding season in the spring. If this precaution is taken 

 the eggs will be infertile, and these are much better than 

 fertile eggs. They never develop into chicks. They keep 

 longer in cold storage, do not show blood rings, and are 

 superior from every point of view. The nests for laying hens 

 should be kept clean, and provided with plenty of fresh 

 litter. If eggs are laid in dirty, filthy nests some of the 



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