194 POULTRY-CRAFT. 
poultry — want it on Saturday (for Sunday), but not nearly all want it every 
Saturday — and occasionally they like to vary things by using poultry in the 
middle of the week. A few customers will take poultry regularly twice a 
week the year round. A good arrangement is to deliver eggs on Friday, at 
the same time taking orders for poultry for both Saturday and Tuesday 
delivery; make a special delivery of poultry on Saturday; and on Tuesday 
a regular delivery, covering the entire route, of eggs and poultry. 
Eggs may be packed in large shipping cases, and counted out as wanted, or 
put up in small pasteboard boxes made specially for this trade, and often used 
also by grocers. 
Poultry should be dressed the day before delivering. When cool it should 
be weighed, and a small tag with weight marked on it attached to each carcass. 
Each order may be separately wrapped in paper, or a covered box can be used 
for carrying poultry in the wagon, and the fowls delivered unwrapped. (This 
is the better way, for customers generally like to see their poultry when 
delivered, and it is easier to keep a damp cloth in the box, and if carcasses are 
at all soiled wipe them clean as taken out —than to handle them done up in 
paper). 
Fowls should be killed only on order :— except that it is a good plan to have 
a few extra for possible new customers or for increased orders. Orders should 
be for so many fowls of definite weights, and fowls that will make these 
weights should be selected for killing. A fowl shrinks, according to size, 
about one-fourth to one-half, (or a little over), pound in dressing. 
Carcasses should be cooled as thoroughly as if for shipment, that if properly 
kept the meat may be at its best when used. It is coming to be better under-' 
stood that fresh killed poultry lacks the flavor and delicacy of properly 
ripened poultry, and it is to the producer’s interest to have the stuff at its 
best when eaten. 
All goods should be sold for cash on delivery, or cash on presentation of 
monthly bills. A poultryman cannot afford to do a credit business. 
Selling the Inferior Stock.—The poultry product is never entirely 
uniform in quality; there is always some that cannot be sold to the best trade. 
The producer should aim to get proportionately as good a price for his poorer 
stock as for his good stock. He cannot afford to let it go for less than the 
best price obtainable. Paradoxical as the statement may seem, it is none the 
less true that, while a first class family trade must be built up by selling to 
that trade only good stock, no small part of the poultryman’s profit depends 
on his success in selling his poorer stock. It is often said that anyone at all 
can sell good goods, but selling poor goods tests a salesman. 
To dispose of a// his product to dest advantage, the producer, while cater- 
ing specially to the best trade, must establish a sort of complementary trade 
that will take his inferior stock. This trade, by itself, would not be desirable 
or profitable, but as accessory to the other, it is worth a great many dollars. 
in the course of a year. It does not injure the better trade in the least as 
