134 



MARKET POULTRY 



Loss of Weight in Dressing Fowls. On an average, 

 nearly one-third of the total weight of a fowl is lost 

 in dressing and in preparing it for cooking. In the 

 case of fowls thin in flesh, the loss is much greater than 

 this. The least waste occurs in fowls that have been 

 properly fattened. Excessively fat fowls and also 

 those that are poor in flesh show a large proportion of 

 waste on being dressed. 



The table showing the loss in dressing fowls is a 

 summary of an investigation at the Storrs Experiment 

 Station, Connecticut. In this experiment fowls in all 

 conditions well-fattened, thin, and excessively fat were 

 used, and their weights at different stages in the process 

 of dressing were noted. Consequently the results given 

 in the table may be considered as applicable to average 

 conditions. 



LOSS IN DRESSING FOWLS 



The per cent, loss in dressing fowls of different 

 breeds is given in the following table. 



Classes of Market Poultry. There are two general 

 classes of market poultry, the heavy-weight and the me- 

 dium-weight. The heavy-weight class includes such 

 fowls as the Brahmas, Cochins, Dorkings, and Orpingtons. 



