FATTENING AND MARKETING. I4I 



In all cases when dressed poultry is sent to mar- 

 ket undrawn, the crop should be entirely empty. 

 This condition may be secured by not feeding them 

 for twelve hours before killing. 



Some markets demand yellow-flesh fowls, others 

 prefer white, but all want plump, nicely fattened 

 stock. 



In packing poultry dr}- for shipment to market 

 use clean barrels or boxes holding about two hundred 

 pounds. Line the case or barrel with clean manilla 

 paper, but use no packing. Place the poiiltry in 

 breasts down and legs out straight, crowding them 

 together closely so as to fill the entire space. Put 

 paper over the top layer and fasten a cover of burlap 

 over the barrel and slats over the case. Poultry can 

 be shipped in this manner in cool weather. It must 

 be thoroughly cooled before packing and all blood and 

 stains wiped off. 



For w^arm-weather shipments poultry must be 

 packed in ice. For this purpose sugar barrels are 

 commonly used. Holes are first bored in the bottom 

 for drainage and a layer of broken ice put in the 

 bottom. A layer of poultr}^ is put on this ice, breast 

 down, heads out and feet towards center. The layer 

 of poultry complete, a layer of ice is put on and then 

 a layer of poultry until the top is reached, when one 

 or several large lumps are piled on top and a burlap 

 cover over all. 



The address of the consignee and the weight of 

 the poultry should be placed conspicuously on the 

 cover, along with the address of the consignor. 

 When mixed lots are sent, if large enough, it is best 



