94 



BROILERS AND ROASTERS. 



-able stories are told about rapid picking, but it is a good 

 picker that picks clean 70 or 80 chickens a day. 



56. Cooling Poultry. — As soon as a carcass is picked 

 clean it should be put in cold water to cool. The quicker 

 .the animal heat is out of it, the better it will keep. Tubs, 

 .barrels or tanks should be used according to the quantity 

 .of poultry to be cooled, and unless arrangement is made 

 for running water through whatever receptacles the poultry 

 is cooled in the water should be frequently changed. The 

 common practice is to put the carcass first in a barrel or 

 •vat, and after it has remained there for a quarter to half 

 hour, or even longer, wash the blood from the mouth, 

 .clean the feet, and pass to another cooling barrel or tank. 



In cold weather carcasses 

 cooled in water for from 

 five or six to ten or twelve 

 hours may then be taken 

 from the water and hung 

 up to dry — where they 

 will not freeze. They are 

 then ready to be packed 

 the first thing in the 

 morning. If it is very 



Method of Packing Poultry In Boxes, warm, or if the carcasses 



.exposed to the air would freeze, they should be kept in 

 water until they are to be packed, then after having been 

 .allowed to drain for a few minutes they are — if packed 

 .dry — wiped dry before being packed. If to be iced 

 lliey of course need not be dried off. 



57. Packing Poultry for Shipment. — Poultry that 

 does not require to be iced to preserve it while in transit is 



