PREPARING POULTRY PRODUCTS 445 



chickens are marketed. The weights are for a dozen birds 

 instead of one, as in the case of the live-weight classification. 



Broilers . 24 pounds and under < oa A 



BroUers 25 to 29 pounds | gj £ade 



Chickens . 30 to 35 pounds < nj ™ j 



Chickens . 36 to 42 pounds { oj ^T d 



Roasters . 43 to 48 pounds Wh dp 



Roasters . 49 pounds and "P i Orl d 



XX Springs unworthy to be placed in the first or second grade, all 

 " weights. 



XXX Springs unworthy to grade XX, all weights. 



All the foregoing come out of the broilers and springs of 

 the live classification. 



Fowl . . 30 to 35 pounds { If If;^'^; 



Fowl. 36to42pounds{^f^^^jde 



Fowl. . 43to48pounds{lJ|.;*jd^e 



Fowl . . . 49 pounds and up | jj ^^ade^ 



Small fowl under 30 pounds. 



XX Fowl unworthy to be placed in the first or second grade, all 

 weights. 



XXX Fowl unworthy to be placed in grade XX, all weights. 



The foregoing are the fowl of the live-weight classification. 



C Roasters, 42 pounds and under. 

 C Roasters, 43 to 48 pounds. 

 C Roasters, 49 pounds and up. 



The above are the stags of the live-weight classification. 



Light capons under 72 pounds. 

 Heavy capons over 72 pounds. 

 Slips, mixed weights. 

 Old roosters, mixed weights. 



Torn birds, mixed weights. Chickens and fowls being packed sepa- 

 rately. 



