310 Farm Poultry 



All fowls should be perfectly clean and dry before 

 packing. If there is any moisture or blood about 

 the head it should be removed with a cloth. If a 

 fowl is inclined to bleed a little at the mouth, the 

 mouth should be thoroughly wiped out and a little 

 cotton inserted to absorb any liquid that might 

 otherwise cause discoloration. 



Packing in ice. Large barrels are usually em- 

 ployed for this purpose. If sugar barrels are used, 

 they should be thoroughly washed, preferably 

 with h6t water, to remove all traces of sugar. Expert 

 packers place a layer of cracked ice in the bottom 

 of the barrel, then a layer of poultry, then another 

 layer of ice, and so on until the barrel is full. After 

 the top layer of poultry is in place, there should be 

 a layer of cracked ice placed on top. On this layer 

 spread a piece of burlap which is sufficiently large 

 to cover well the top of the barrel. On this burlap 

 some cracked ice may be placed and on top of all 

 a large piece of ice. Over all place another piece 

 of burlap. This may be held in place by driving 

 the top hoop on over the burlap. 



It is recommended to place the fowls heads 

 outward, backs up and the feet toward the middle 

 of the barrel. That is, the fowls as placed in the 

 barrel should slope from the center toward the 

 staves. This will cause the ice as it melts to work 

 from the center toward the outside of the barrel. 

 In transit the ice nearest to the outside of the barrel 



