MARKETING POULTRY CARCASSES 
while girls are employed as pinners. Pickers work either with 
the chickens suspended by a cord or fastened upon a bench 
adopted to this purpose. The killing is done by bleeding and 
sticking. The last thrust reaches the brain and paralyzes 
the bird. The manner of making these cuts must be learned 
by practical instruction. The feathers are saved, and amount 
to a considerable item. White feathers are worth more than 
others. The head and feet are left on the chicken and the 
entrails are not removed. 
The bird, after being chilled in ice-water or in the cooling 
room, is ready for grading and packing. This, from the pro- 
ducer’s standpoint, is the most interesting stage in the pro- 
cess, for it is here that the quality of the stock is to be ob- 
served. The grading is made on three considerations: (1) The 
general division of cocks, springs, hens and capons is kept 
separate from the killing-room; (2) the grading for quality; 
(3) the assortment according to size. 
The grading for quality depends on the general shape of 
the chicken, the plumpness or covering of meat, the neatness 
‘of picking, the color of skin and legs, and the appearance of 
the feet and head, which latter points indicate the age and 
condition of health. The culls consist of deformed and 
scrawny chickens. The seconds are poor in flesh, or they may 
be, in the case of hens, unsightly from overfatness. They are 
packed in barrels and go to the cheapest trade. Those car- 
easses slightly bruised or torn in dressing also go in this 
class. Although a preference is generally stated for yellow- 
skinned poultry, the white-skinned birds, if equal in other 
points, are not underranked in this score. The skin color that 
is decidedly objectionable is the purplish tinge, which Is a 
sign of diseased stock. Black pin-feathers and dark-colored 
legs are a source of objection. Especially is this true with 
young birds which show the pin-feathers. Feathered legs are 
slightly more objectionable than smooth legs. Small combs 
and the absence of spurs give better appearance to the 
carcass. 
The following is the nomenclature and corresponding 
weights of the farm marketed chickens. In each class there 
will be seconds and culls, The seconds of each group are 
kept separate, but not graded so strictiv or perhaps not graded 
at all for size. The culls are packed in barrels and all kinds 
of chickens from fryers to old roos‘ers Lere sojourn together 
until they reach their final destination, as potted chicken or 
chicken soup. 
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