PREPARING POULTRY PRODUCTS 



477 



Upper layer lireasts up, heads and feet down. Both hirers 

 packed butt to Ijutt. 



G. Standard Capon Style. — Use deep box. Tweb'e to the 

 box in two hiyers. Line box. Wrap lieads. Parchment 

 paper between layers. Lower layer, breasts down, heads 

 and feet up. LTpper layer, breasts up and heads and feet 

 down. Legs crossed with those of the opposite and feet buried. 



Stencilling. — If one is marketing a superior product it is 

 decidedly advantageous to the name of the producer to have 

 his name neatly stencilled on the box. In time one may gain 

 a reputation for good goods and his products come into 

 demand. Tliis is particularly' true if one comes in close 

 touch with the consumer. If one deals through a jobber, 

 he will ])robably prefer to place his own trade mark or name 

 upon the goods. 



For each class of poultry there should I)e a corresponding 

 number which should appear at the upper left hand corner 

 of one end of the box. This tells the person selling the goods 

 exactly what to find in the box. For instance, the number 

 5 in the proper corner might indicate that the box con- 

 tained fancy broilers weighing under 11 pounds apiece. The 

 number 43 might indicate fancy spring chickens between 4 

 and 5 pounds' weight. The figures representing the number 

 of pounds net weight should always appear in the lower right- 

 hand corner of the end of the box: 



The foregoing would indicate that there are in the box 12 

 fancy sjjring chickens of roaster size and that they weigh 

 54 jiounds net, and are padded in Standard lioaster Style. 

 Unless otherwise noted, it is always assumed that there are 

 twelve birds in a box. This is all tliat is necessary if one is 

 shipping to a jobber. It is the jol:>ber's reputation that helps 

 to sell the goods and, as before indicated, he places his own 

 trade name or mark upon the liox. If one is dealing directly 



