MARKET "POULTRY 





BY H. E. UPTON, POULTRY INSTRUCTOR. 

 INTRODUCTION. 



WHEN one walks through the many markets that handle poultry products and 

 closely observes the quality and condition in which dressed poultry is 

 displayed for human consumption, he quickly asks why the stock is so lean and 

 bony, or why it looks so bad, sometimes even mouldy. With the exception of a 

 few markets which handle specially fattened stock, the majority handle stock 

 which has been in cold-storage for some length of time. Good storage require- 

 ments must be had to keep 

 dressed poultry in its prime 

 condition if being held for any 

 length of time before marketing. 

 Another bad feature arises 

 from the fact that much of the 

 dressed poultry has not been 

 properly fitted before it goes into 

 storage. Some specimens have 

 had to be cut open in the breast 

 in order to remove the crop, 

 which was full of grain before 

 being killed. Other specimens 

 have bones which stand out very 

 prominently, denoting that the 

 stock has neithor been bred for 

 market poultry, nor has it been 

 fed in such a way as would make 

 the product more edible Fowls 

 should be bled if they are not 

 intended for immediate consump- 

 tion after killing. 



The poultry men are in a state 

 of unrest at the present time as 

 to the disposal of their surplus 

 cockerels. If the light-weight 

 cockerels (that is, Leghorns, Min- 

 orcas, etc.) have not been hatched 

 at the proper time, it is as well 

 to sell them for whatever they 

 will bring. July and August 

 broilers do not return enough for 

 their keep. To have the stock 

 hatched on time and cater to the 

 market requirements would mean a greater profit to the poultryman, and also help 

 advance poultry-growing towards the system which must come if the best is to be 

 gained. 



A finished roaster. Compare with following 

 illustration. 



