POULTRY. 1115 



shall, upon examination, be destroyed, and the rest which is fit 

 for food shall be used in the public institutions of the city. 



" ' SEC. 2. Every person exposing for sale any chicken or 

 turkey in contravention of this ordinance shall be liable to a 

 penalty of five dollars for each chicken or turkey so exposed 

 for sale. 



" * SEG. 3. This ordinance shall take effect on the first day of 

 October, 1882.' 



" The city authorities claim that this ordinance will be strictly 

 enforced, and shippers must keep all food from poultry at least 

 twelve hours before killing, and it would be better not to feed 

 for twenty-four hours previously. 



" The reason for this is, that a mass of undigested or half 

 digested food soon sours, becomes putrid, and taints the whole 

 carcass. 



" The fowls may be killed by opening the veins in the neck 

 or by making an incision in the mouth at the back of the roof, 

 which will cause almost immediate death. Suspend the fowls 

 by the feet and make the cut with a narrow-bladed, very sharp 

 knife. If one lacks spunk enough to kill fowls that way, or pre- 

 fers cutting off the head, take it off 'just back of the ears,' and 

 after the feathers are removed turn down the skin, cut off a 

 piece of the neck bone, draw the skin back in place, tie and trim 

 so as to present a neat appearance. But no matter how you kill 

 the fowls they must be allowed to bleed freely in order to have 

 the meat present a bright, healthy appearance. 



" Most of the poultry sold in New York market is wet picked, 

 and is generally preferred for the reason that a slightly inferior 

 fowl looks better after scalding and * plumping' than a dry-picked 

 fowl of the same quality. It takes extra nice fowls to look well 

 when dry-picked, but when dry-picked poultry is prime, it brings 

 a higher price than the best scalded. Most of the prime dry- 

 picked poultry that is sold in New York comes from Bucks 

 County, Pennsylvania, is known as Philadelphia poultry, and 

 brings extra prices. 



" For scalding poultry have the water scalding hot, take the 

 fowl by the head and legs and dip in and out of the water three 



