PACKING AND MARKETING. 



When thoroughly cooled, the birds should be packed in shipping-cases made of 

 basswood, spruce, or ash. If possible, we recommend the use of spruce or ash 



A good method of packing twelve birds. 



in making the boxes, pine and cedar arc liable to taint the flesh. When ready 

 for use, the boxes should be lined with parchment paper. It tends to prevent 

 evaporation, and also keeps the birds and boxes clean. 



Several methods of parkirg are in vogue, but the three most common in the 

 East are the breast, back, and side packs. The following set of dimensions will 

 assist any who are desirous of making their own boxes, whether it be individual 

 or association packing: 



Case No. is for 12 chickens weighing (plucked) from 2% to 3 IT). 



1 .. 3 to 3% 



2 3i/ 2 to 4 



3 ,4 to 4% 



4 4% to 5V 2 



The packing should be done in such a way that the shape the shaping-board 

 has given the stock will be retained. By following the above dimensions when 

 constructing the boxes for packing, the packer will be able to send out an attractive 

 package that w r ill stay firmly packed with ordinary handling. 



Not more than one grade of poultry should be placed in the same box. The 

 grade and weight of enclosures in the box and full shipping directions should be 

 marked on the outside, and also on a slip placed on the inside of the box. 



Although we have no standard at the present time for dressed poultry, the 

 following grades are recognized in every market : 



Broilers. Should weigh from 1^4 to 2% It), each. Stock weighing under this 

 figure come under another head, and stock weighing over 3 IT), belong in the roaster 

 class. 



20 



