MARKETING 



in the water depends upon the weather conditions. 

 If the weather is warm so that the water is not very 

 cool it is necessary to add ice in order to hasten the 

 cooling and to accomplish it thoroughly. Cooling 

 in water also serves to plump the carcasses some- 

 what. 



Packing. After the ducks are thoroughly cooled 

 they are removed from the water and packed. Long 

 Island ducklings are usually packed in barrels. 

 Forty-five ducks will pack in a sugar barrel and 33 

 in a flour barrel. The proper number for the barrel 

 used is placed on hanging spring scales and weighed 

 before being packed. The best method of packing 

 is to lay the ducks on their sides. If they are packed 

 on their backs or bellies, the ice used between the 

 layers is apt to cause a cutting or bruising of the 

 soft abdomens and injure the appearance of the car- 

 casses. Between each layer of ducks a scoopful of 

 cracked ice is used although in cool weather it may 

 only be necessary to use half a scoop of ice. After 

 the barrel is packed it should be allowed to stand 

 for a while to settle. Then the top of the barrel 

 is piled up with cracked ice and covered with bur- 

 lap. On the side of the barrel is marked the num- 

 ber of ducks and their weight. Later a card is 

 tacked alongside of this showing the consignee's and 

 the shipper's names as well as the number of ducks 

 and their weight. 



Shipping. The barrels should be packed and 

 shipped the same evening. Shipping may be done 



109 



