CHAPTEE XI 

 PREPARING FOB MARKET 



AETER raising the poultry we do not take pains 

 enough in preparing it for market. This 

 chapter will be devoted to an account of the 

 standard methods in vogue for poultry intended 

 for the large market cities. 



The birds should not be fed for at least twelve 

 hours before killing. Turkeys should be picked while 

 warm; for best markets never scald, as it injures the 

 sale. Pick carefully and do not bruise or tear the skin. 

 After picking, remove the head, strip the blood from 

 the neck and take off a portion of the neck bone. Just 

 before packing draw the skin over the bone, tie and 

 trim neatly. 



Poultry should be entirely cold before it is packed, 

 as it is almost sure to spoil if any animal heat remains. 

 Even if it should not injure, its ill appearance would 

 probably secure the condemnation of the health inspec- 

 tor. Turkeys should be laid straight and packed in 

 boxes lined with clean paper. Straw should never be 

 used, as it creases the bodies, and the chaff gives an 

 untidy appearance. Nor should turkeys be wrapped in 

 paper. They should be packed as closely as possible, 

 backs upward, legs straight, so that there can be no 

 possibility of splitting. When packed in barrels thoy 

 are cramped and do not present so good an appearance 

 when taken out. The best boxes are of good quality, 

 clean and made to hold 100 to 200 pounds. Larger 

 boxes are inconvenient to handle and more liable to 

 injury. 



Mark the boxes plainly. The shipper should 

 always be strictly honest and mark the quality, gross 



