FOOD, FEEDING, AND MARKETING. 1001 



Killing. 



Do not feed within twelve or fourteen hours before killing. In 

 many cities it is illegal to ship dead poultry with full crops. The 

 undigested food sours, ferments, discolors the flesh, harms the sale, 

 and is dangerous as well as dishonest. In killing, hang fowls by the 

 legs, and run a sharp knife thrpugh the roof of the mouth into the 

 brain. Death is instantaneous. They bleed well, and the flesh is at 

 its best. Leave the head and legs on. Age and tenderness are de- 

 termined by them. For long transportation, do not draw the en- 

 trails. Remove the feathers by scalding water at 190°. Fowls of 

 ordinary quality sell best scalded. They appear much leaner dry- 

 picked, but fine fowls are better that way. Dry-pick the legs of 

 turkeys and chickens as soon as killed, to preyent discoloration. 

 Immerse when scalding three or, four 1 times. Pick perfectly clean. 

 Be careful not to tear the skin, to bruise the flesh, or to break the 

 bones. Scald ducks and geese, and wrap in a cloth two minutes, 

 then the down and feathers will readily slip. Hang chickens and 

 turkeys by the feet to cool, and water-fowl by the neck. "Plump" 

 poultry, when picked, by plunging into hot water two seconds, and 

 then throw into cold w'ater for ten minutes. 



Packing. 



Do not pack until the fowl is entirely cold, or the meat will 

 spoil. Slight freezing does but little harm, but discoloration through 

 thawing and freezing harms sales. Two hundred pound boxes make 

 the best packages. Barrels are good, but turkeys and geese get 

 twisted out of shape in them. Use only clean wheat or rye straw in 

 packing. Turn the head of the fowl round to its breast, have the 

 back up, and the legs straight out behind. Pack snugly, with a 

 layer of straw on each row. Do not bruise, and fasten the cover, 

 tightly down. 



, ' When fowls are shipped intended for special occasions, as for 

 Christmas or "New Year's, they should be a little ahead of time to 

 get the cream of the sales. < 



Farmers and others 'can pack poultry in winter by freezing and 

 wait for better markets; Dry-pick and pack without straw. Put in 

 one layer at a time, and let it solidly freeze. Put in cool places and 

 keep from thawing. 



Packing and, Preserving Eggs. 



To keep eggs fresh four weeks, pack in< egg-crates with big end 

 down. 



