BROILERS AND ROASTERS. 95 



best packed in boxes. The illustration on page 94 shows 

 the method of packing in boxes. The dimensions of the 

 box to be used will depend on the size of stock and quantity 

 to be shipped at one time. Boxes for roasters should be 

 16 to 20 inches wide. For broilers they may be narrower, 

 or one may use wide boxes, putting two rows of carcasses 

 in each layer. When poultry has to be iced for shipment 

 it is packed in barrels. A layer of broken ice is put in 

 first, then a layer of poultry, then a layer of ice and a layer 

 of poultry until the barrel is full. In packing poultry in 

 barrels the packer begins his layer in the middle and packs 

 heads down, backs up, and feet toward the center. After 

 filling, the barrels are headed with burlap. This insures 

 their being kept right side up. 



58. Shipping. — Except in settled cold weather poul- 

 try should be shipped by express. The delays in freight 

 shipments cause more risk of deterioration and shrinkage 

 than it is wise to take. A shipper should not send ship- 

 ments hit or miss at his convenience, but should find out 

 all about the route his shipments must take, and arrange to 

 have them en route as short a time as possible. Prompt 

 delivery of goods means a great deal sometimes in the 

 returns from them, and dressed poultry spoils so easily 

 when exposed to bad conditions that wise shippers take no 

 unnecessary chances. 



