PACKING AND SHIPPING 357 



to occur on each side of the breast and on the neck. A neat job 

 and rapid work are only acquired after considerable practice. 

 To the uninitiated it looks very simple, indeed, until experience 

 proves that thefe is quite a knack to be learned. 



Give No Food. — All poultry intended for slaughter should be 

 kept without food for twenty-four hours, and in many states this 

 is required by law. In so doing the intestines are given time to 

 become empty, which helps to prevent decomposition of food 

 materials within the body, and adds greatly to the keeping qual- 

 ity of the carcass. Water should be supplied during this fasting 

 period, for it aids in cleansing the intestines. 



A few markets prefer poultry drawn, but that sent to New 

 York, Chicago and cities in general is not drawn. Undrawn 

 poultry keeps best. 



Shipping. — Bearing in mind that the package frequently sells 

 the product which it contains, the poultryman should prepare 

 his shipfnents in -the most attractive manner, so they will arrive 

 in the best possible condition. Each box or barrel should be 

 lined with paper, preferably parchment paper, which will help 

 to prevent evaporation, or injury to the contents through rough 

 handling. Clean rye or wheat straw may be used to advantage. 



For icing poultry in barrels in warm weather, bore a hole in the 

 bottom for drainage, then place a layer of ice, then alternate layers 

 of poultry and ice until the package is full. Pack the poultry 

 breast down and back up, with the legs 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 bodies 

 or with cracked ice. Over the top layer of poultry place a layer 

 of ice, then a piece of burlap, and finally a layer of ice on which 

 the head rests. Poultry packed in this manner can be shipped 

 long distances and should arrive at its destination in perfect 

 condition. In cold weather it is seldom necessary to use ice. 



Mark all shipments clearly, giving the name and address of 

 the consignee, name and address of the shipper, and the contents 

 of the package. A stencil is useful for this purpose; it is much 

 neater than amateur printing. Besides, it is more business-like. 



