THK MAKKET END 23 1 



of the barrel, then alternate layers of poultry and ice 

 until the package is nearly full. Over the top layer 

 of poultry place a layer of ice, then a piece of burlap, 

 and finally a layer of cracked ice on which the head 

 rests. Pack the poultry breasts down and back up, 

 with the legs out straight towards the center of the 

 barrel, making a ring of fowls side by side around the 

 outside. The middle of the barrel may be filled with 

 fowls so that the top may be level. 



The methods of dressing capons vary somewhat 

 for different markets, and it is wise for the grower to 

 learn from the dealer or commission merchant in the 

 market to which he purposes shipping as to any special 

 demands. They are usually, and always for best mar- 

 kets, dry picked. It is customary with most growers 

 to leave on the feathers of the neck, tail and wings; 

 some leave on more than others, but the carcass must 

 show up its plump proportions and rich yellow color. 

 For they must be well fattened. 



For the English market, fowls of about five 

 pounds weight, dressed, are the best size. They want 

 a bird with a white flesh and skin instead of a yellow, 

 and they object to black legs or feathers on the legs. 

 While the Plymouth Rock and Wyandotte have yellow 

 flesh and legs, the color can be influenced considerably 

 by the feed. Oats and skimmilk have a tendency to 

 make them light colored. 



Turkeys are killed, dressed and shipped in the 

 same manner as fowls. Never allow them to freeze; 

 this greatly injures their market value. Dry picked 

 turkeys usually sell best in most markets. Dry picking 

 is not the difficult task many consider it if rightly 

 managed. It is easily and quickly done if picked at 

 once while the body is still warm. The skin is not so 

 apt to be broken or the flesh bruised as when picking 

 those that have been scalded. In packing, be careful 



