l62 FATTENING— KILLING— MARKETING 



and the fowl drawn, throw the carcass into boiling 

 hot water for about ten seconds, then put it into ice 

 cold water for about ten or fifteen minutes. 



In shipping to market, pack as neatly and cleanly 

 as possible, and never pack for shipment until all 

 the animal heat is gone. 



People who have not the time or inclination to 

 dress and prepare their poultry correctly should sell 

 them alive. Of course, live poultry does not demand 

 quite as good a price, but saves the poultryman 

 much work. 



In the fall of the year many poultry raisers have 

 selected their next year's breeding stock, and are 

 ready to sell the surplus for table use. If a little 

 attention is paid to getting such stock in the best 

 marketable condition, better prices and more profits 

 can be made from this surplus. 



It does not necessarily require very much addi- 

 tional expense to fatten poultry for market, 

 providing, of course, the right method is used to 

 bring this about. The extra labor also is not worth 

 mentioning, and will be paid for tenfold in the addi- 

 tional selling price added to each fowl. 



First of all, the birds should be taken off the range, 

 or out of the exercising pens, about three weeks 

 before they are to be sent to the market, and put into 

 small coops or pens, where they are deprived of 

 exercise. Next build a V shaped feeding trough, 

 the same as the farmers use for hogs, only smaller. 



