MARKET METHODS I9I 



None but very neat packages, as light as is con- 

 sistent with carrying the contents perfectly, should 

 be used. In a lot of goods all the packages should 

 be of uniform size, shape and style. In shipping 

 articles that require air, ventilation must be pro- 

 vided. When articles are sold by the package 

 only standard size should be employed. 



DRESSED POULTRY 



The great end to aim at is to have the poultry 

 reach market in perfect order — firm, bright and 

 sound — and that it may present as handsome ap- 

 pearance as possible. There is almost always 

 abundance of stock of inferior quality and unat- 

 tractive appearance, the value of which would have 

 been greatly increased by more care and attention 

 to details in preparing for shipment. Shippers who 

 get their goods to market in uniformly fine order, 

 and whose study of all the details of killing, dress- 

 ing and packing result in uniformly fine quality, 

 soon acquire a reputation for their goods among 

 buyers. This is of great value to shipper and buyer. 



An ordinance in force in New York prohibits the 

 sale of all turkeys and chickens the crops of which 

 are not free from food. This law makes it impera- 

 tive that poultry should be kept from solid food 

 long enough before killing to insure the crops being 

 empty. It is best to keep from food 12 to 24 hours 

 before killing, but during this time the poultry 

 should have plenty of water. In case any fowl 

 should be found to have food in the crop after kill- 

 ing this food should be removed by making a clean- 

 cut incision in the back of the neck and the contents 

 -worked out under the skin. Never try to force the 



