PREPARING POULTRY PRODUCTS 



471 



Turkey. . .Body, dry picked, all white ... .00 



Body, dry picked, dark . , . .10 



Tails, dark, no skirts^ . . , . . .>0 



Wings, dark, no shorts . , 12 



Tails, wings and pointers,- no shorts . 10 



Wings and pointers . 06 



Pointers, dark . 02 



Shorts and skirts, free of body ... .0.5 



H ^ (^UNDRAWN (23G) 



Fio. 224 



/IRE DRAWN (08,864) 



ZJ BOSTOM DKAWI. (23,284) 



FULL DRAWN (77,580) 



^ ^t^UNDRAWN (10,790) 



^ i .] WIRE DRAWN (82,l,4ri) 



"I f; |3 BOSTON DRAWN (341.1:50) 



..'FULL DRAV/N 19,623,000) 



UNDRAWN (103,170) 

 ^ WIRE DRAWN (5,481,040) 



^ BOSTON DRAWN ( 



Sliowing the comparative increase in bacteria in tJio wall of tfio abiJoniinal 

 cavity after four different methods of dressing.' 



Rate of Decomposition of Drawn and Undrawn Poultry. — 

 In studying the comparative rate of decomposition in un- 



' Saddle feathers. ^ Primary wing feathers. 



' Bureau of Chemistry Circular No. 10. 



