MARKETING TABLE POULTllY. 139 



the falteuer, plucked, and sent to market dead. In 

 every business economy of labour and trouble is most 

 desirable ; and if we take the case of a retail poulterer, 

 it would add greatly to his work if fowls were brought 

 to him alive. When he can secure them killed, plucked, 

 and shaped, they not only look better, but are better, 

 and he has only the labour of dressing them in ac- 

 cordance with the needs of his customers. How 

 desirable proper shaping is has already been shown 

 in a previous chapter, and it is not too much to say 

 that inattention on this point will go far towards 

 destroying all that may be done in other directions. 



It would be impossible to give descriptions of all 

 the various ways in which poultry are marketed, but 

 as representing different districts we have obtained 

 the following particulars from provincial dealers. In 

 the Metropolitan markets fowls must be sent dead and 

 plucked to Smithfield or Leadenhall. The top prices 

 are commanded by properly shaped Surrey fowls, 

 and either this, or what is known as the Devonshire 

 fashion, is essential. There is a good demand in 

 London all the year round, but, of course, prices 

 vary considerably. 



Birmingham : (1) Chickens should be killed by 

 breaking the neck, sent unplucked, packed in baskets 

 with straw between each layer ; (2) There is a good 

 demand for young, weU-fed poultry all the year round, 

 the best prices being obtained in the spring ; (3) Fatted 

 poultry not much in favour. 



Cardiff: (1) The fowls should be simply killed, 

 plucked, and roped ; (2) Most in demand during 

 the autumn ; (3) Patted fowls not in demand. 



