lo-t rOULTHY FEEDING AND FATTENING 



at once. By being fairly qniek one can pick a turkey 

 clean Ijcfore it has sto])])eil bleeding and the feathers 

 have had a chance to set. The tail and large wing 

 feathers of the first joint arc often left on, but if not 

 they should be pulled carefully, one at a time, after 

 the rest have been jiicked. Where the turkey is wanted 

 for the' family it may be scalded before picking, but for 

 the market should l)e picked diy. Let hang to cool 

 thoroughly before packing. 



A Chicago commission dealer, who handles large 

 quantities of poultry, advises the same methods as given 

 on Page 125 for preparing chickens, but always drj' pick 

 turkeys. Dressed turkeys, when dry p)icked, alwaj's sell 

 best and command better jirices than scalded lots, as 

 the ajipearauce is brighter and more attractive. 

 Endeavor to market all old and heavy gobblers before 

 January 1, as after the holida3's the demand is for small 

 fat hen turkeys only, old toras being sold at a discount 

 to canners. 



A turkey producer and shipper of long experience, 

 J. M. Cooper of Schenectady county, N. Y., thus 

 summarizes the apjiroved methods of finishing and 

 ])reparing for market : "A good appearance with the 

 tuid^ey is essential for top prices. After the year's care 

 of raising and feeding, do not allow from one-half to 

 several cents jier pound to be rubbed off because of 

 hasty, careless or im|)ro]ier di-essing or packing. This 

 feature should receive as much attention as do the j'oung 

 ])oults in early s]iring. A well-picked, clean, untoru 

 turkey, delivered in sound and attractive condition, will 

 sell for much more than one liruised, torn and poorly 

 cleaned. This finishing work takes but little time or 

 money, yet it jiays handsomely. T feed scalded coi'n 

 meal twice a day and «diole ciU'n at night for three 

 weeks before killing. T hn\-e nrvcr shi])|)e(l tnrk-(>vs lo 

 market, as there is a good demand for them in the city 



