MARKETING DRESSED POULTRY 447 



but they must be so packed as to make a good appearance, or the 

 best prices will not be realized. There are three ways of packing 

 the birds, namely, side, breast (Fig. 204, B, C), and back packing. 

 The side pack, the birds being laid on one side, is the most common. 

 When shipping in warm weather, crushed ice should be used 

 (Fig. 205), placing first a layer of birds and then a layer of ice, 

 the amount of ice depending on the weather and shipping distance, 

 more of course being necessary in midsummer and none during 

 the winter. In hot weather it is a good plan to place a large cake 

 of ice at the top of the barrel before putting the cover on. As 

 the ice melts, the water percolates down through the contents and 



FIG. 205. A fancy grade of broilers, box packed and iced for shipment. The side pack 



is used here. 



keeps them cool. Holes bored in the bottom of the receptacle will 

 permit the water to escape; otherwise it would spoil the contents. 



Plenty of ice must be used, or the birds will deteriorate greatly 

 during shipment and bring a lower price (Fig. 205). 



Shipping. Dressed poultry should always be shipped by ex- 

 press, charges to be collected. This is the quickest mode of 

 shipping, the products reaching the consignee in the best con- 

 dition and being delivered immediately upon receipt. If, by a 

 mistake in handling, they go astray or are held back, having been 

 sent " collect " the express company is made liable, and can more 

 easily be compelled to settle. 



Dressed poultry usually finds a -better market between the 

 middle and end of the week than during the first of the week. 

 This is especially true of live poultry, the heavy demand being 



