232 MAKING POULTKY PAY 



to assort the fowls properly and place all of the same 

 grade together, putting the toms or any not looking 

 so nice in boxes by themselves. Place together the hen 

 turkeys, which always have rounder, plumper bodies 

 than the toms, and to sell well the packages should 

 always be of uniform quality. When different quali- 

 ties are packed together they are invariably rated with 

 the inferior fowls. Many dollars are lost every year 

 by not giving attention to this simple but important 

 particular. It is best to have packages to weigh from 

 100 to 200 pounds, as these sizes are most conveniently 

 handled. On the outside of boxes should be plainly 

 written the contents, gross weight and name of the 

 consignee as well as the consignor. Care in this 

 respect will insure prompt delivery and returns. 

 Shippers should manage to get in all of their largest 

 turkeys for Thanksgiving; they are then wanted as 

 large as can be produced. ^Medium sized hen turkeys 

 sell better for the Christmas and New Year's markets. 

 After the holidays are over, eight and ten-pound birds 

 sell best. When shipping poultry that is first-class in 

 every respect, it is a good idea to neatly tag each fowl 

 with the name and address of the sender. In this way 

 a reputation may be gained that will enable him to 

 always dispose of his stock at fancy prices. 



Ducks and geese are commonly scalded. Dip them 

 in water nearly to the boiling point and lift up and 

 down a few times. Then take out and wrap in a 

 flannel blanket to allow the feathers to steam a few 

 minutes. They can then be picked very quickly. A 

 blunt knife is of great service in removing the pin- 

 feathers, as with it one can seize the shortest and pull 

 them. After picking throw the carcasses in cold water 

 to cool, then dry and pack the same as poultry. 



All game birds should be shipped in their natural 

 state — undrawn — except in very hot weather, when it 



