Pouxtry. 147 
4 little higher, other things being equal. Great care should 
be taken in picking to remove all the pin-feathers, and to avoid 
tearing the skin, particularly upon the legs, where it is most 
likely to be broken. If properly scalded, it looks best. 
“* Fourth—The intestines should not be drawn. After pick- 
ing, the head may be taken off, and the skin drawn over the 
neck bone and tied. This is best, though much comes with 
heads on. 
“ Fifth—Next in order, it should be ‘plumped,’ by being 
dipped about two seconds into water nearly or quite boiling 
hot, and then at once into cold water about the same length of 
time. Some think the hot plunge sufficient without the cold. 
It should be entirely cold but not frozen, béfore being packed. 
If it reaches market sound without freezing, it will sell all 
the better. 
-“ Sixth—For packing, if practicable, use clean hand-threshed. 
rye straw. If this can not be had, wheat or oat straw will an- 
swer, if clean and free from dust. Place a layer of straw at 
the bottom of the box, then alternate layers of poultry and 
straw—taking care to stow snugly, backs upward, filling vacan- 
cies with straw, and filling the package so that the cover will 
draw down snugly upon the contents, Boxes holding not over 
300 Ibs. are the best packages. 
“ Seoenth—Number the packages; mark the contents of 
each on the cover; place the invoice of the lot in one package, 
marked ‘bill,’ sending duplicate by mail; direct plainly to the 
consignee, placing the name of the consigner in one corner.” 
