192 PROFITABLE POULTRY PRODUCTION 



food out through the mouth, as this is likely to 

 cause discoloration. 



There are two methods of dressing — dry pick- 

 ing and scalding. As a general rule the chickens, 

 fowls and turkeys that command the highest prices 

 are dry picked. But by no means do all dry-picked 

 lots sell higher than scalded. Lean poultry always 

 looks much thinner when dry picked than when 

 scalded and plumped, and thin poultry commands 

 more when scalded than when dry picked. For this 

 reason chickens and turkeys should be dry picked 

 only when very fat and of fine quality. Ducks and 

 geese should always be scalded. 



The method of packing poultry for shipment 

 depends upon the weather and the purpose of the 

 shipper. Stock intended to be frozen for future 

 use is always packed dry. That intended for im- 

 mediate shipment and use may be packed dry or in 

 ice, but should be packed dry only after settled, 

 cold weather. 



SELECTION OF STOCK FOR MARKET 



For market no poultry should be killed which is not 

 of reasonably good size and in good condition. Small, 

 thin, framy turkeys, such as are often received very 

 early in the season, are always a drug in the mar- 

 ket and are unprofitable. Even in September, none 

 which weighs less than 7 pounds should be dressed, 

 and later 8 pounds should be the bottom limit. 

 Spring chickens should never be killed before they 

 attain a weight of at least I pound. This size is 

 profitably salable only very early in the season ; 

 as soon as supplies become at all liberal, 1^2 

 pounds. This weight should be the bottom limit. 



