POULTRY. 147 



a little higher, other things being equal. Great care should 

 be taken in picking to remove all the pin-feathers, and to avoid 

 tearing the skin, particularly upon the legs, where it is most 

 likely to be broken. If properly scalded, it looks best. 



"Fourth The intestines should not be drawn. After pick- 

 ing, the head may be taken off, and the skin drawn over the 

 neck bone and tied. This is best, though much comes with 

 heads on. 



"Fifth Next in order, it should be 'plumped,' by being 

 dipped about two seconds into water nearly or quite boiling 

 hot, and then at once into cold water about the same length of 

 time.' Some think the hot plunge sufficient without the cold. 

 It should be entirely cold but not frozen, before being packed. 

 If it reaches market sound without freezing, it will sell all 

 the better. 



" Sixth For packing, if practicable, use clean hand-threshed 

 rye straw. If this can not be had, wheat or oat straw will an- 

 swer, if clean and free from dust. Place a layer of straw at 

 the bottom of the box, then alternate layers of poultry and 

 straw taking care to stow snugly, backs upward, filling vacan- 

 cies with straw, and filling the package so that the cover will 

 draw down snugly upon the contents. Boxes holding not over 

 300 Ibs. are the best packages. 



"Seventh Number the packages; mark the contents of 

 each on the cover ; place the invoice of the lot in one package, 

 marked 'bill,' sending duplicate by mail; direct plainly to the 

 consignee, placing the name of the consigner in one corner." 



