160 FATTENING KILLING MARKETING 



When a person once tastes these two kinds of poul- 

 try meat the difference will be so pronounced that 

 he will gladly pay the difference in price and will 

 demand that poultry raised for his table must be 

 raised on so-called scientific principles. 



In catering to a high class of trade for both 

 poultry and eggs, a very important item is the man- 

 ner of preparation for shipping to market. Appear- 

 ance counts for a great deal and goes a long way 

 towards satisfying a particular customer. 



One of the most important items in the marketing 

 of dressed poultry is the killing and preparation of 

 the fowl. Fowls that are not properly killed and 

 dressed for the city market will not command the 

 best prices. Careful attention should be paid to 

 every detail. 



Always take the birds off the roosts at night. 

 This will prevent the trouble of chasing them about 

 the place. Put them into a comfortable coop or 

 cage where they should be kept for about thirty- 

 six hours before killing. Give them feed in the 

 morning, one good meal, and then do not feed any- 

 thing until killed, but see that they get plenty of 

 fresh water. 



Hang the fowls by the feet at a convenient height, 

 then lock the wings together to prevent flapping. 

 Take the tips of the wings in the right hand and 

 strike a hard blow on the head with a stick or 

 cudgel. The fowl should then be grasped by the 



