FIG. 326. The side pack, roasting 

 chickens 



PREPARATION OF POULTRY PRODUCTS 321 



grading poultry too high. There 

 is more likely to be a loss, for the 

 inferior birds packed with those 

 of a better grade detract from the 

 appearance of the lot and often 

 reduce the price. In addition to 

 grading each kind of poultry, 

 the shipper should keep different 

 kinds, though of like quality, sep- 

 arate, and as far as practicable 

 should have each package of 

 birds uniform in size. It is much 

 easier to do this now, when small 

 packages are in vogue, than it 



was when most poultry was packed in barrels and large boxes. 

 Packing. Two methods of packing are used, dry packing 



and ice packing, the former being employed when weather and 



distance permit, and the latter when there is danger of poultry 



spoiling in transit un- 

 less iced. 



Dry-packed poultry 



is mostly shipped in 



boxes. For irregular 



and small shipments 



any clean second-hand 



box of convenient size 



may be used. For 



regular shipments of 



choice poultry it is 



better to use special 



boxes holding one or 



two dozen birds, and of 



dimensions to suit the 



sizes of the birds. For 



regular short-distance 



shipments (by express) 



Of poultry going into im- FlG . 327 . Style of packing fowls for export. (Pho- 

 mediate consumption tograph from United States Bureau of Chemistry) 



