448 POULTRY PRODUCTION 



Upper layer breasts up, heads and feet down. Both layers 

 packed butt to butt. 



6. Standard Capon Style. — Use deep box. Twelve to the 

 box in two layers. Line box. Wrap heads. Parchment 

 paper between layers. Lower layer, breasts down, heads 

 and feet up. Upper layer, breasts up and heads and feet 

 down. Legs crossed with those of the opposite and feet buried. 



Stencilling. — If one is marketing a superior product it is 

 decidedly advantageous to the name of the producer to have 

 his name neatly stencilled on the box. In time one may gain 

 a reputation for good goods and his products come into 

 demand. This is particularly true if one comes in close 

 touch with the consumer. If one deals through a jobber, 

 he will probably prefer to place his own trade mark or name 

 upon the goods. 



For each class of poultry there should be a corresponding 

 number which should appear at the upper left hand corner 

 of one end of the box. This tells the person selling the goods 

 exactly what to find in the box. For instance, the number 

 5 in the proper corner might indicate that the box con- 

 tained fancy broilers weighing under 1^ pounds apiece. The 

 number 43 might indicate fancy spring chickens between 4 

 and 5 pounds' weight. The figures representing the number 

 of pounds net weight should always appear in the lower right- 

 hand corner of the end of the box: 



The foregoing would indicate that there are in the box 12 

 fancy spring chickens of roaster size and that they weigh 

 54 pounds net, and are packed in Standard Roaster Style. 

 Unless otherwise noted, it is always assimied that there are 

 twelve birds in a box. This is all that is necessary if one is 

 shipping to a jobber. It is the jobber's reputation that helps 

 to sell the goods and, as before indicated, he places his own 

 trade name or mark upon the box. If one is dealing directly 



