lo:i I'OL'LXKY I-EEUING AND PATTENING 



oii^lily ^vasIl(_'ll of all illth and blond; they eliould be 

 jilaced a,L;-aiu for a few minutes in clean cold water, and 

 tlien Imng on a drying rack for fi\'c minutes to drain. 



2Iiirlellii!/ — ]f the squabs are sold to a local dealer, 

 ilicy may be taken from the rack at once, placed in a 

 suitabl(! Ijasket, and delivered immediately. If they 

 are to be ex])resscd to a distant market, })acking in ice 

 is necessary, and a box or barrel must be used. Place 

 a hiyer of cracked ice at the bottom, alternate with 

 layers of birds and ice, and finish with a generous top- 

 ping of ice. Only in quite cold weather is it safe to 

 omit ice. Place a sccui-e covering on the package and 

 mark full directions to whom shijjped, as well as your 

 own ad(h'ess, and the number of birds. 



Sqiialjs for MiirJccf — If squabs are killed before 

 they can fly the flesh is white, but after that it darkens, 

 I'oducing the value fi'om one to two dollars per dozen. 

 'Idioso raising them for niai'ket should keep the old ones 

 well suji]ilied with food so that the j'oung may become 

 |ilunip and fat. P. H. Jacobs advises: Always dry 

 ])ick them, and remove all of the down. Leave on the 

 beads, and leave the entrails in. Have them thoroughly 

 cooled before packing, then ship by express. The rules 

 for picking and shipping squabs apply to broilers. 

 Leave all tlic featliers on the neck and the large ones 

 on the wings and tail. Slips are dressed the same way. 

 They are readily selected from capons by the growth 

 f)f their comI.)s and swelling of the spurs. These 

 usiuilly sell for several cents per pound less than the 

 canons. 



