C'T-TAPTER XI 

 PEEPAJUXG FOB MARKET 



AFTEE raising the poultry wo do not talco pains 

 cnoiigii in preparing it for market. This 

 chapter will be devoted to an account of the 

 standard methods in vogue for poultry intended 

 for the large market cities. 



Tlie liirds should not lie feil for at least twelve 

 hours Ijefore killing. Turkeys should be picked while 

 warm ; for best markets never scald, as it injures the 

 sale. Pick carefully and do not bruise or tear the skin. 

 After picking, remove tlie head, sti-ip the blood from 

 the neck and take oil a ]iortion of the neck lione. Just 

 before packing draw the skin over the bone, tie and 

 trim neatly. 



Poultry shoidd Ijc entirely cold l)efore it is packed^ 

 as it is almost sure to spoil if any animal heat remains. 

 Even if it should not injure, its ill appearance would 

 proljably secure the condemnation of the health inspec- 

 tor. Turkeys should lie laid straight and packed in 

 boxes lined with eh'an pajiej-. Straw should never be 

 used, as it creases the liodies, and the chaff gives an 

 untidy a]-)pearance. Xor should tui-keys be wrapped in 

 paper. They shoidd l)e packed as closely as possiljle, 

 backs u|iward, legs straight, so that there can be no 

 possihility of s]i]itlmg. "When jiacked in liarrels they 

 are cramped and do not present so good an appearance 

 when tal<cn out. Tlie liest tioxi's are of good quality, 

 clean and made to hold lOO to '.'(ID ]jounds. Larger 

 boxes ai-e inconvenient to handh' and more liable lo 

 injury. 



j\Tark the lioxes jilainlw 'I'be shipper should 

 always be strictly honest aiid niarl\ tlie rpudity, gross 



