132 POULTHY PEJiDIXG AND FATTENING 



onghly waslicd of all filth and blood; they should be 

 placed again for a few minutes in clean cold water, and 

 then hung on a drying rack for five minutes to drain. 



Mai-Jceiing — If the sqviabs are sold to a local dealer, 

 the}' may be taken from the rack at once, placed in a 

 suitable basket, and delivered immediately. If they 

 are to be expressed to a distant market, packing in ice 

 is necessary, and a box or barrel must be used. Place 

 a layer of cracked ice at the bottom, alternate with 

 layers of birds and ice, and finish with a generous top- 

 ping of ice. Only in quite cold weather is it safe to 

 omit ice. Place a secure covering on the package and 

 mark full directions to whom shipped, as well as your 

 own address, and the number of birds. 



Squats for Market — If squabs are killed before 

 they can fly the flesh is white, but after that it darkens, 

 reducing the value from one to two dollars per dozen. 

 Those raising them for market should keep the old ones 

 well supplied with food so that the j'oung may become 

 plump and fat. P. H. Jacobs advises: Always dry 

 pick them, and remove all of the down. Leave on the 

 heads, and leave the entrails in. Have them thoroughly 

 cooled before packing, then ship by express. The rules 

 for picking and shipping squabs apply to broilers. 

 Leave all the featliers on the neck and the large ones 

 on the wings and tail. Slips are dressed the same way. 

 They are readily selected from capons by the growth 

 of their combs and swelling of the spurs. These 

 usually sell for several cents per pound less than the 

 rapons. 



