134 POULTllY FEEDING AND FATTENING 



at once. By being fairly quick one can pick a turkey 

 clean before it has stopped bleeding and the feathers 

 have had a chance to set. The tail and large wing 

 feathers of the first joint are often left on, but if not 

 they should be pulled carefully, one at a time, after 

 the rest have been picked. Where the turkey is wanted 

 for the family it may be scalded before picking, but for 

 the market should be picked dry. Let hang to cool 

 thoroughly before packing. 



A Chicago commission dealer, who handles large 

 quantities of poultry, advises the same methods as given 

 on Page 125 for preparing chickens, but always dry pick 

 turkeys. Dressed turkeys, when dry picked, always sell 

 best and command better prices than scalded lots, as 

 the appearance is brighter and more attractive. 

 Endeavor to market all old and heavy gobblers before 

 January 1, as after the holida3's the demand is for small 

 fat hen turkeys only, old toms being sold at a discount 

 to canners. 



A turkey producer and shipper of long experience, 

 J. M. Cooper of Schenectady county, N. Y., thus 

 summarizes the approved methods of finishiug and 

 preparing for market: "A good appearance with the 

 turkey is essential for top prices. After the year's care 

 of raising and feeding, do not allow from one-half to 

 several cents per pound to be rubbed off because of 

 hasty, careless or improper dressing or packing. This 

 feature should receive as much attention as do the young 

 poults in early spring. A well-picked, clean, untorn 

 turkey, delivered in sound and attracti\e condition, will 

 sell for much more than one bruised, torn and poorly 

 cleaned. This finishing work takes but little time or 

 money, yet it pays handsomely. I feed scalded corn 

 meal twice a day and Avholo corn at night for throe 

 weeks before killing. I linvo never shi])))cd turkeys to 

 market, as there is a good demand for tliem in the city 



