230 MAKING POULTRY PAY 



into very hot water and then lay in cold water for 

 fifteen minutes. If a little salt is added to the water it 

 will draw the blood out of the skin. After the chicken 

 has been plucked, it should be placed on a shaping 

 board, as shown in Figure 97. The weight placed on 

 the top of the chicken is used to give it a compact 

 appearance. This weight may be of iron or a brick will 

 answer. If chickens are hung by the legs after being 

 plucked it spoils their appearance, making them look 

 thin and leggy. Whether scalded or dry picked the 

 fowls should be carefully packed, breast down, and (if 

 shipped any distance) with layers of clean straw 

 between. Most of the Boston dealers prefer poultry 

 drawn, but that sent to New York and to Chicago and 

 western cities in general is not drawn. Undrawn 

 poultry keeps best. 



Many good chickens are spoiled by being packed 

 before they are thoroughly cooled. Care should be 

 taken that all the animal heat is out of the body before 

 the fowls are packed. In packing for dry shipment, the 

 case should be clean and strong enough to carry the 

 contents well. Barrels or cases holding about 200 

 pounds are the most satisfactory. For packing mate- 

 rial clean, dry hand-threshed wheat or rye straw is 

 best. Place a layer in the bottom, then alternate layers 

 of poultry and straw. Place the backs of the fowls up 

 and the legs out straight, filling so that the top layer 

 will fit down closely upon the contents of the package. 

 Pains must be taken to have every fowl perfectly dry 

 before putting in the packing case. .\11 blood remain- 

 ing about the mouth must be removed with a damp 

 cloth. 



If the fowls are to be shipped in ice, use only 

 poultry or sugar barrels. These latter must be thor- 

 oughly washed so that they will not contain any traces 

 of sugar. Place a laver of cracked ice in the bottom 



