%- by 6-inch planed boards together at right angles. The trough should be nailed 

 into a frame and incline slightly backwards. With legs placed alongside the breast 

 and the breast downward, force the bird into the angle of the shaper, cover with 

 paper, and lay a brick or something heavy on the back and something on the side, 

 to hold it in position. The shaping should be done in as cool a temperature as 

 possible without freezing, and should be continued for at least twelve hours. 



HOW TO MARKET. 



Poultry should be marketed with their heads on and in an undrawn condition. 

 In the larger markets of the East, dressed poultry will not bring as high a price 

 when it has been drawn or the heads removed. The head is the health-indicator 

 of the bird, so, thus, removing the head from the fowl might give a suspicious 

 intention. , If the entrails have been drawn from the bird, one might also suspect 

 that it was sick before being killed. Birds marketed in this way would pick up 

 dust and bacteria of all forms. 



COOLING. 



There are two methods of cooling. One is to leave them on the shaper, and 

 the other is to plunge the birds in ice-water to cool more quickly. When the fowl 

 is plunged in cold water the body takes up much moisture, and, although it gives 

 a more plump appearance, the gloss is destroyed from the skin, and if the carcass 

 be held unfrozen for any amount of time it becomes hard and has a dried-out 

 appearance. If dressed poultry is to be chilled or frozen, the low temperature 



must be constantly main- 

 tained until the product is 

 to be consumed. Fluctuat- 

 ing temperatures will cause 

 a condensation of moisture, 

 and allows the bacteria and 

 enzymes to perform their 

 destructive work on the 

 dressed carcass. The United 

 States Department of Agri- 

 culture is doing quite ex- 

 tensive work with storage 

 relative to poultry. For the 

 ordinary poultryman it suf- 

 fices to mention that poultry 

 should not be held for any 

 length of time in a damp 

 room. If the product be 

 stored, the temperature of 

 the room should be held at 

 an even degree, generally 

 stated as below 40 Fahr. 

 or 4 Cent. 



After removing poultry 



Fowl on hoard, showing the correct placing, with hrick as f rom stora S e in a f rozen con ' 

 woight. dition it should be thawed 



gradually, by hanging the same in a cool place for about twenty-four hours. When 

 frozen poultry is plunged into water in order to thaw it, then soon eaten, it has 

 a flat or rancid taste. Dressed poultry should never be refrozen, if a good, edible 

 article is desired. 



The object of cooling poultry is to get the animal heat out of the body as soon 

 as possible. Bacterial action takes place quickly in the warm carcass. 



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