Marketing Poultry Products. 



85 



Fig. 41. A COOP OP BROILERS. 



Fig. 42. 

 DRESSED BROILERS. 



than a barrel in bulk is prefer- 

 able. In very heavy packages 

 there is some bruising from 

 rough handling by freight or ex- 

 press men, who seem to think 

 that a heavy box is an invita- 

 tion to them to do their worst. 

 Various rules for packing have 

 been given, such as putting them all one way, all breasts up, etc., but 

 it is not' always convenient to do this with long-geared turkeys, and 

 about all that can be done is to fit them into boxes or barrels in what- 

 ever way they will fill up the space so as not to shake about. Some pack 

 in layers with straw or heavy paper between, which may be some ad- 

 vantage, although straw, unless entirely 

 free from chaff, sticks to the birds 

 and is a nuisance. The safest way in 

 packing is to follow the directions of the 

 man who will handle the poultry, as mar- 

 ket requirements differ, and he may have 

 good reason for special preferences. 



In dealing with a large market it is necessary that the poultry arrive 

 early. In smaller towns, where the shipper sells direct to the retailer, 

 less margin is needed, but in New York most of it must go through the 

 wholesaler's hands. Poultry for Thanksgiving should be on hand not later 

 than Monday of that week, and the latter part of the previous week is 

 better, as many retailers stock up then. 

 If there is a scarcity, so that retailers 

 cannot get supplies early, late arrivals 

 may find a good demand, but the proba- 

 bilities are that they will have to drag 

 through the trade dullness always follow- 

 ing a holiday. 



New York, Philadelphia, Baltimore and 

 Chicago demand undrawn poultry with 

 head and feet on. The crop should be re- 

 moved unless empty, but all poultry should 

 lie without food for several hours before 

 killing. For Boston trade the general rule 

 is to remove head, crop and entrails, mak- 

 ing as small an incision as possible, and 

 leaving in heart, gizzard and liver. Part 

 of the neck should be cut off, the skin 

 drawn, over, tied and trimmed neatly. 



Fig. 43. ICED POULTRY. 



