CHAPTEK X 

 AT KILLING TIME 



TOO many fowls are still dispatched by cutting off 

 the head; a method tolerably good for home use, 

 but with disadvantages when applied to market 

 poultry. A fowl killed this way weighs less, loses 

 in appearance and dry picks a great deal harder than 

 when killed in expert manner. A bird killed in a 

 bungling or second rate style is evidence of the beginner 

 or amateur, and fowls so treated are quite likely to be 

 poorly fattened and carelessly dressed and packed. 

 In poultry marketing, as elsewhere, the money is made 

 by those who learn the best methods from start to 

 finish. 



Yet it should be noted that in some localities and 

 in certain markets, particularly those of small towns, 

 the best classes of poultry are sent to market beheaded 

 and scalded or otherwise mishandled from an expert 

 point of view. It may not he wise for the lieginner to 

 go contrary to the l^est practice of his market in such 

 details. A careful examination of the best carcasses 

 of the various classes of poultry will sliow -wliat the l^est 

 trade expects. Judgment must be used. The grower 

 who is building up a choice private trade may safely 

 introduce changes which are improvements, but which 

 would require some courage and ]nish to -ivork success- 

 fully for shipment to a large town. In some places 

 there is considerable "missionar}'" work to be done, but 

 the best methods will no doubt prevail everwhere as 

 they become more discriminating. At present the 

 market sections which are most careful and notional 

 about poultry are also those where the best prices may 

 be obtained. 



