354 



COMMERCIAL POULTRY RAISING 



poor returns and bitter disappointment to the shipper simply 

 because it was not uniformly graded, or because the fowls were 

 carelessly dressed or improperly packed. Nine times out of ten 

 the poultryman has no one but himself to blame for poor prices. 

 Specimens that are thin and emaciated, malformed in any way, 

 those having crooked breast-bones, or those with bruised or 

 mutilated skins, should not be included in a shipment intended 

 to be sold at top prices. 



It is far better to leave a few undesirable carcasses out of a 



. shipment, to be used on 



■^-1 the home table, than to 



include them, no matter 

 how tempting it may be 

 to add this additional 

 weight. Remember 

 that the sales account is 

 going to be returned on 

 the basis of quality. To 

 keep the undesirables at 

 home you may lose a 

 few pounds, from which 

 at least you derive a 

 meal or two for the 

 family; whereas to 

 send them in the ship- 

 ment may be the means 

 of reducing the price a couple of cents per pound on the entire lot. 

 Nothing appeals to a dealer so much as uniform quality. Each 

 grade should be uniform in size, shape, color of skin and shanks, 

 age and degree of plumpness. 



Scalding is the most rapid method of removing the feathers, 

 and there is less loss in dressed weights than by dry picking, due 

 to the absorption of a small amount of water by the body in the 

 plumping process, but it is almost impossible to practise this 

 method without destroying the natural appearance of the skin. 

 If the water is too hot, or the fowl is immersed too long, the skin 



(V. S. Dep'l Agricullure) 



Fig. 230. — Correct way to grasp head of fowl 

 for killing and bleeding. Note position of knife 

 in respect to veins. 



