PREPARATION OF POULTRY PRODUCTS 293 



pick poultry. One or possibly a number of birds can be used. 

 If the teacher is not qualified to do this work, a capable and 

 willing person in the community can usually be secured. A 

 bird may be scalded and picked at the same time to show the 

 difference in appearance after picking.. 



EXERCISE No. 74. Shipping Packages. A small amount 

 of effort will be required to secure a considerable assortment 

 of boxes and crates such as are in common use in shipping 

 poultry and eggs. A postal card to manufacturers stating 

 object and asking for samples will bring all that is needed. 

 The addresses can be secured from any poultry paper. Such 

 a collection can be made the nucleus of a poultry exhibit or 

 permanent museum. If room is available a special room or 

 part of a room can be set aside for such a purpose. A few 

 tables and shelves will meet the needs of the occasion. 



THOUGHT QUESTIONS 



1. What two factors affect the demand for poultry products? 



2. How do the Boston, New York, and Philadelphia markets differ 



in their demand for eggs with different colored shells? 



3. What is the first requirement in eggs for eating? 



4. Why are infertile eggs superior to fertile ones? 



5. Will dirty nests affect the eggs laid in them? 



6. Discuss the grading and packing of table eggs for shipment. 



7. What two kinds of live poultry are shipped to market? 



8. Enumerate some precautions which it is necessary to follow when 



shipping poultry alive. 



9. What are the three operations which are necessary to prepare 



dressed poultry for market? 



10. What are two common ways of killing poultry? 



11. Describe the operation of sticking. 



12. What are the two common methods of picking which usually prevail? 



13. Describe in detail the process of dry picking. 



14. When are birds generally scalded? 



15. Describe the method of plumping. 



16. How are dressed poultry generally packed for shipment? 



17. What is the essential requirement of all eggs for hatching? 



18. How are hatching eggs best packed for shipment? 



19. Discuss the trade in baby chicks. 



20. What are the two controlling factors regulating the marketing of 



poultry products? 



Reference. United States Farmers' Bulletin 182, Poultry as Food. 



