190 BOARD OF AGRICULTURE. 



loosened on each side and turned out, thus nearly closing 

 the opening, while the liver, heart and gizzard may be laid 

 or tucked under the wings on eiich side. 



Fowls dressed in this way ought to be packed on their 

 backs in trays, so that they will not press one another out 

 of shape. The trays might be packed tAvo or three deep in 

 boxes, an abundance of straw covering the fowls, and so, I 

 have no doubt, shipped a great distance in cold weather. 



These ways of dressing fowls for market are not favored 

 by poulterers. They prefer to receive the fowls from a dis- 

 tance, packed in boxes or barrels ; well cooled of course 

 before packing, and shipped in cold weather. If not frozen 

 they can be moulded into shape, and are really very good. 

 Nevertheless, " barrel poultry " cannot be so good as that 

 which is not close packed. In mild weather it gets a close, 

 "sweaty" odor, and a similar flavor penetrates the flesh. 

 Poultry once afi'ected in this way never looks fresh again. 



The method advised by New York poulterers is, to use 

 boxes that will hold about one hundred to one hundred and 

 fifty pounds of poultry, and pack the fowls, killed with the 

 heads on and dry picked, of course empty of feed and stone 

 cold, on a good layer of clean straw, hacks up, heads under 

 one wing, feet straight out behind, and in regular rows as 

 close as they can lie ; the second layer being placed directly 

 upon the first, with straw all around against the box but not 

 between the fowls ; and so on. 



Poultry is not hurt by freezing, but will not keep long 

 after it is thawed out. 



CAPONS. 



As to capons, I would say, that though I have not had 

 large experience, yet I am decidedly of the opinion that too 

 much is ordinarily claimed for them. Poultry raisers, among 

 whom there certainly is a reasonable number with epicurean 

 tendencies, almost universally prefer to sell rather than to 

 eat them, while a fat cockerel or pullet is quite as highly es- 

 teemed for their own tables. Too much is claimed both as 

 to the quality of their flesh and the profit of raising them. 

 To my own taste virgin cocks seven or eight months old and 

 well fattened are quite as good eating and are raised with 



