PREPARING POULTRY PRODUCTS 437 



while the other is somewhat gangling and scrawny through- 

 out, the former will outsell the latter every time. The second 

 bird should never be marketed until enough flesh has been 

 put on to make him round out. 



2. Birds such as were just described are found packed in 

 the same package. The result is invariably that the package 

 goes at a price much nearer that paid for the poorer quality 

 than for the better quality. Poor quality drags down the 

 price much more than good quality can pull it up. Much 

 more will be realized if the good birds are packed together 

 and the inferior ones together. When the inferior ones are 

 all together they gain the advantage that comes from 

 uniformity and are not at the disadvantage of being in direct 

 comparison with better goods. 



3. Birds are not picked clean. Too many feathers are 

 left on the neck or a garter or ring of feathers is left around 

 the hock-joint. Often the wings are not picked clean. At 

 times the whole body of the bird must be gone over to remove 

 feathers or pin-feathers. Careful work in this particular 

 greatly adds to the appearance and salability of the product. 



4. Birds often reach the grader with some food in their 

 crops. If stored in this condition the flesh around the crop 

 soon turns dark green. It is necessary to remove the contents 

 of the crop. To do this one must make an incision under the 

 shoulder where it will show least. A bird that has had the 

 contents of the crop removed in this way is on a par with a 

 torn bird, as far as keeping qualities are concerned. Birds 

 properly starved need have no food in the crop. 



5. Fowls are frequently received with voidings protruding 

 from the vent. With a little manipulation the intestines 

 for some distance back from the x^nt may be emptied of 

 their contents and the contamination of the other birds in 

 the box avoided. 



6. Many birds that are not actually torn have the skin 

 barked or scuffed. Abrasions of the skin of whatever sort 

 result in poor keeping quality. 



7. The chickens are not properly bled, as evidenced by the 

 red feather follicles or prominent bloodvessels in any part 

 of the body, followed usually by a purplish discoloration on 



