THE MARKET END 

 DRESSING AND SHIPPING POULTRY 



229 



After the first of November it will pay better to 

 send poultry dressed rather than alive. Do not feed 

 for twenty-four hours before killing. Bleed the fowl 

 through the mouth. A clean cut with a sharp-pointed 

 knife across the mouth just below and under the eyes 

 will do the business. A half-minute will be all-sufficient 

 to bleed, and when the bird begins to struggle, give it 

 a smart blow on the back of the head and begin the 

 picking at once. 



FIG. 97 SHAPING RACK AND FOWL 



Fowls for Boston market should always be dry 

 picked, as scalded poultry will surely be cut from ten 

 to twelve per cent. For the New York market it is 

 immaterial, as, other things being the same, the price 

 will not vary much between dry picked and the scalded. 

 Chicago and most western markets prefer dry picked. 



At the molting season, young stock will look and 

 pay about as well if scalded as if dry picked. This 

 should be quickly done in water nearly up to the boil- 

 ing point, then pick perfectly clean, dip immediately 



