132 POULTRY 
that the birds’ feet are thoroughly washed 
after picking and also that any blood which 
may be in or on the head is removed. The 
better the appearance of the carcass, the 
more readily it will sell and the higher price 
it will bring. 
Selling Eggs. The poultryman should 
make every effort to dispose of his eggs direct 
to the consumer, if that be possible, or at 
any rate, to a retailer. By so doing he will 
avoid sending his product through any more 
hands than necessary. In almost any of the 
larger towns and cities there are first-class 
grocers or provision dealers who supply the 
better class of customers, and who are in 
position to pay a premium over the market 
price for the best grade of product. The 
poultryman should, whenever possible, do 
business with such a grocer or provision 
dealer. 
Selecting Eggs. On the other hand, in 
order to get and hold such a trade, the eggs 
which he is putting out must be first class. 
They should run at least twenty-four ounces 
to the dozen, should be uniform in size, and 
should be free from small cracks and from 
