MARKETING THE PRODUCT 



299 



ice. Drawn poultry deteriorates more quickly than un- 

 drawn poultry. When the fowl is drawn, the work should 

 be done before the bird is cool. Make a slit with a knife 

 from near the end of the keel bone down to the vent of suffi- 

 cient size to admit the hand. Cut carefully around the vent 

 and puU out the in- 

 testines together with 

 the other organs, un- 

 less the market re- 

 quirements specify 

 otherwise. 



Packing. After the 

 fowls have been 

 thoroughly cooled by 

 being placed in a re- 

 frigerator or in cold 

 water thej' are ready 

 for packing. When the 

 birds are cooled by the 

 latter method, allow 

 them to dry before 

 packing. The inside 

 of the box or barrel 

 should be well lined 

 with clean parchment 

 or wrapping paper. 

 Pack the birds solidly, 

 so that they will not shift about in shipment and become 

 bruised. When poultry is to be packed in ice, which method 

 should be the only one employed in hot or warm weather, they 

 are usually placed in barrels with layers of ice between 

 each layer of birds, the ice forming the top and bottom layers. 

 SHIPPING LIVE POULTRY 

 fowls of all kinds can be shipped alive and will some- 



Figure 2S8. — A metal rack holding 180 fowls as 

 used in large fattening and killing plants.^ The 

 fowls are hung on this rack and placed in the 

 refrigerator to cool. 



