368 POULTRY BREEDING AND MANAGEMENT 



for fattening. A large proportion of this poultry, after 

 being fattened, is killed and put into cold storage to hold 

 for a rise in price. 



Killing and Picking Fowls. Success in marketing 

 dressed chickens to a select trade depends very largely on 

 methods followed in killing and dressing. It should be 

 remembered, always, that cleanliness and neatness have a 

 market value when applied to dressing fowls and packing 



UNLOADING A NEBRASKA CARLOAD OF POULTRY AT SAN 

 FRANCISCO 



them for market. In other words, the basis of a select trade 

 must be superiority of goods. 



Killing. Before being killed the fowls should be starved 

 24 hours in order to empty the crop. This will make the 

 fowl more attractive. By starving, the intestines will be 

 largely emptied of their contents. This improves the keep- 

 ing qualities. It is important in killing that the fowl be 

 thoroughly bled. A well bled carcass looks better and 

 keeps better. The dressed fowl will not be select where the 

 bleeding has not been done thoroughly. 



Sticking. The best method of bleeding is that of stick- 

 ing the fowl in the mouth. It takes some practice to be- 

 come expert. The success in bleeding depends on the kind 



