igt) PROFITABLE POULTRY PRODUCTION 



be thoroughly cold and dry when packed. The 

 treatment varies according to circumstances of 

 weather, etc. Probably the best results are ob- 

 tained when the stock can be frozen by natural out- 

 ' door temperature. But in seasons and localities 

 I where this is impossible the freezer may be used 

 ! successfully. Only cases of planed, well-seasoned 

 lumber should be used. For old tom turkeys the 

 I size in popular use is ^6 by 22 by 18 inches, and 

 for young toms 36 by 22 by 15 inches ; these should 

 -be of inch lumber. For chickens, ducks and geese 

 the size is 30 by 20 by about 10 inches, or deep 

 enough to allow for two layers, made of ^-inch 

 lumber. Two layers of poultry should be packed 

 in each case. The poultry is stowed snugly and 

 closely so as to present as regular and handsome 

 appearance as possible. Turkeys should be packed 

 backs up and legs out straight. Chickens and ducks 

 and geese should have the breasts down on the 

 bottom layer and up on the top layer. Old toms 

 should be packed separately, never with young toms 

 and hens. Old fowls and young chickens should 

 never be packed together. Each should be packed 

 separately. 



COLD-STORAGE POULTRY AND EGGS 



When stock is frozen in natural outdoor tem- 

 perature the cases may be filled at once when the 

 thermometer is below zero, but if above zero only 

 one layer should be frozen at a time. No packing 

 material whatever should be used and the packer 

 ; should be sure to protect from wind while freezing. 

 I When frozen solid the stock should be put away 

 [and kept where it will not thaw out, preferably in , 



