72 POULTRY FEEDING AND FATTENING 



market is packed in barrels, but neat boxes are much 

 better. A box that holds a dozen large capons is a 

 very good size. They should be packed breasts up, 

 head? tucked under out of sight, in nice, even rows, go 

 that when the cover is removed, they may present an 

 attractive appearance. This goes a long way toward 

 making a sale, and at good prices, too. The cover 

 should be marked with the name of the contents, the 

 name of the consignor and consignee, and the gross 

 and net weight, though for obvious reasons, most con- 

 signees weigh all poultry received, unless it may be 

 from some well-known shipper in whom they have 

 learned from experience to place the utmost confidence. 

 I have said nothing about the manner of killing, 

 but suppose every jDoultryman knows that the only way 

 for the present-day markets is by sticking in the mouth. 

 Fowls must be well bled, as this improves the appear- 

 ance of the flesh. Crops must be completely empty 

 when the birds are killed. ISTearly all markets require 

 birds to have heads and feet on, and to be undrawn. 

 Formerly, Boston required them drawn, but that 

 ordinance is no longer in force. During the capon 

 season, the weather is usually such that no ice is 

 required to keep in good condition, but if shipments 

 be made during warm weather, icing will be necessary. 

 Large, plump, well-fattened, neatly-dressed, attract- 

 ively-packed birds fill choicest market requirements, 

 and bring satisfactory prices. 



