50 THE COMPLETE POULTRY BOOK. 



DRESSING AND PACKING POULTKY TOE MARKET. 



A correspondent of Fmw. amd Fireside furnishes the foUowing directions, 

 for preparing pDultry for market: 



"As much, if not more, depends upon the manner of killing poultry as on 

 that of dressing it to have it fit for the market. Too much caution cannot be 

 used in this branch of the business. 



" The French mode of kUling we think far the best, as it causes instant death 



Fig. 29. 



without pain or disfigurement, and is simply done by opening the beak of the 

 fowl, and with a sharp-pointed and narrow-bladed knife, making an incision at 

 the back of the roof of the mouth, which will divide the vertebra and cause 

 immediate death, after which the fowl should be hung up by the legs till bleed- 

 ing ceases, and picked while warm. The flesh presents a better and more natural 

 appearance than it does after the old-fashioned way of scalding. Fowls should 



Fig. 30.— PocAms for Market. 



always be allowed to remain in their coops without food at least twenty-four 

 hours previous to being killed, as the flesh will keep longer and present a better 

 appearance in the market. 



"All poultry should be thoroughly cooled before packing. Thfti provide 

 boxes, for they are preferable to barrels, and place a layer of rye straw that has been 

 thoroughly cleaned from dust on the bottom. Commence packing by bending 



