MARKET METHODS 195 



the package, then alternate layers of poultry and 

 straw, stowing very snugly, backs up and legs out 

 straight, filling so full that the cover will draw 

 down firmly upon the contents. Some successful 

 shippers use no packing, filling the packages solidly 

 full of poultry, but using waxed or parchment paper 

 around the sides, bottom and top of the case or 

 barrel and between the layers of poultry. If this 

 method is adopted the utmost care should be taken 

 to have every fowl perfectly dry before packing. 

 The use of straw packing is generally preferred 

 and is considered safe, unless goods are destined 

 for storage. All blood remaining about the mouth 

 and head should be removed with a damp cloth. 



For shipment in ice only poultry or sugar barrels 

 should be used ; if the latter, they should be thor- 

 oughly washed with hot water to remove all traces 

 of sugar. A layer of cracked ice is placed in the 

 bottom of the barrel and alternate layers of poultry 

 and ice until the package is nearly full. Over the 

 top layer of poultry a layer of cracked ice is also 

 placed, then a piece of burlap and again a layer of 

 cracked ice, topped oflf with a large chunk of solid 

 ice, fastened in place with a piece of burlap secured 

 under the top hoop. The poultry breasts are down 

 and backs up, with legs out straight toward the 

 center of the barrel, making a ring of fowls side 

 by side around the staves, backs sloping inward 

 so that the next layer of ice will work in between 

 the poultry and the staves. The middle of the 

 layer may be filled in with the fowls at will. 



Poultry frozen during the winter for later use 

 should always be dry picked. Only the very 

 choicest goods should be selected for this purpose, 

 and extraordinary care must be taken that the stock 



