POULTRY LABORATORY GUIDE 81 



twice around the entire body and fasten, thus 

 holding them close and smooth. 



XII. Tie a piece of string around the hock 

 joints, having them two inches apart, one on each 

 side of the keel, and bring them down close to the 

 body, tying the strings firmly to the tail. 



XIII. Inmierse the bird in clear cold water 

 for one hour, when the muscles will be firmly set; 

 after draining and drying it is ready for the 

 customer. 



EXERCISE XXV 

 Packing Eggs for Shipment 



A large part of the profits in poultry-keeping 

 depends on the marketing of the products. A 

 careful grading of all poultry products pays, 

 since each grade will sell better if sold by itself. 

 The low-grade products in a mixed lot will lower 

 the selling price more than the high-grade prod- 

 ucts in the same lot will raise it. 



Egg packages must be selected with reference 

 to the needs of the trade for which they are to be 

 consigned. When shipping direct to the cus- 

 tomer in lots of a few dozen each, the small paste- 

 board carton with a capacity of one dozen eggs 

 is the most desirable. They cost from five to 

 eight dollars per thousand, according to the 



