Packing for Shipment 311 



will melt first. It is, therefore, of considerable 

 importance to have those parts of the fowls nearest 

 to the outside of the barrel cooled by the ice which 

 is in the center of the barrel. The water and ice 

 from the center will continually work toward the 

 outside. 



Frozen poultry. Poultry is frequently shipped 

 during cold weather in a frozen condition. Com- 

 mission men recommend that only the best quality 

 of poultry should be shipped in this manner. Only 

 dry-picked fowls should be selected for freezing. 

 When poultry is frozen by natural out-of-door 

 temperature, cases may be filled when the fowls are 

 thoroughly frozen and the temperature is low. It is 

 not necessary to use ice in packing when frozen 

 fowls are shipped. Poultry that is frozen solid may 

 be kept for a long time, even for months, provided 

 it does not thaw out. 



Marking packages. If dressed poultry is sent 

 to middlemen, each package should be marked with 

 the name and address of the commission man and 

 also with the name and address of the sender. It 

 is also well to mark on each package its contents, 

 whether chickens, fowls, turkeys, ducks or geese, 

 and the number of birds or gross weight. It should 

 not be neglected to forward advice by mail, giving 

 a correct statement of all goods sent. If inferior 

 or second-quality fowls are shipped, it is always best 

 to state to the commission man the contents of 



