FATTENING AND MAKKETING FEATHERS. 



77 



that you will have all done, the intestines drawn and all, 

 while there is yet heat in the body. 



For the Boston market it is fully as well to leave head 

 on and entrails in, on all turkeys up to the regular Thanks- 

 giving shipments, but no turkeys should ever be scalded 

 for this market. Never remove liver, heart or gizzard. 

 Por the New York, Philadelphia and Chicago markets, tur- 

 keys should never, at any time or at any season, be drawn 

 or headed, and scalded stock will sometimes Sell fully as 

 well in those markets as dry picked. 



PACKING AND SHIPPING. 



In packing turkeys, assort them carefully s putting the 

 large ones, also the small ones and any old bulls, each by 



FIG. 22. TURKEYS PACKED FOR MARKET. 



themselves, and mark the number of turkeys in the pack- 

 age. During Thanksgiving week, large fancy turkeys, 

 weighing from twelve to fifteen pounds each, generally 

 command the best prices of the year. The market is then 

 usually filled with "fair to poor" stock, which goes at low 

 figures ; but even ten-pound turkeys, fat and well dressed, 

 bring good prices, unless, as is sometimes the case, warm, 

 rainy weather demoralizes the market. Make your pack- 

 ages as uniform as possible. Nice boxes of regular dimen- 

 sions are much better than irregular ones. We subjoin a cut 

 giving best sizes used for turkeys and chickens, and show- 

 ing style of packing generally preferred by our customers 



