PREPARIXG POK MARKET 133 



Xo strangled, scaldecl, or wet-piekod poultry will sell 

 for more than half price. Alwaj^s strip the blood out 

 of the neck as soon as the head is taken off. The skin 

 should then be peeled back a little and the neck bone 

 renfoved in the usual way. Just before packing, draw 

 the skin over the end of the bone remaining, and tie 

 and trim neatly. The wing and tail feathers must be 

 pulled out clean, and the intestines drawn through as 

 small an incision as possible. 



Be sure that poultry retains none of the animal heat 

 when it is packed. It should be cold, but not frozen. 

 Sort very carefully and have "No. 1" stock of uniform 

 quality. Each quality should be in a separate box, 

 containing not more than 300 pounds, as greater bulk 

 is more inconvenient to handle and more liable to get 

 damaged. ISTever wrap poultry in paper or pack in 

 straw. Line the boxes with clean paper, pack closely, 

 back upward and legs out straight. Before the cover 

 is nailed down, see that there is no possibility of the 

 contents shifting about. In shipping, mark kind and 

 gross weight on the cover. The name or shipping mark 

 of the shipper should appear thereon, as well as the 

 address of the firm to which the package is sent. An 

 invoice and full advices mailed as soon as the shipment 

 is made will often save time and annoyance to both 

 shipper and dealer. 



A Chicago Dealer's Directions — In the first place, 

 poultry should be well fed and well watered, and then 

 kept from eighteen to twenty-four hours without food 

 before killing. Stock dresses out brighter when well 

 watered and adds to the appearance. Full crops injure 

 the appearance and are liable to sour, and when this 

 does occur correspondingly lower prices must be 

 accepted than obtainable for choice stock. ISTever kill 

 poultry by wringing the neck. To dress chickens, kill 

 by bleeding in the mouth or opening the veins of the 



