:-!78 



POULTRY CULTURE 



long distances the carcasses ai'e soon "struck green," as themar- 

 ket men call it, and tlie fowls are either spcjiled or bring a 

 much less price. 



Birds dry picked should be cooled in a refrigerator room and, 

 where possible, drj' pacdced and shipped in a refrigerator car, 

 otherwise it will be necessary to ice. 



Water should n(jt be allowed to touch the bird from the 

 iimc h is killed till it reaches the consumer. This means less 

 contamination with saprophytic germs, and, therefore, less 

 decomposition and a conservation of all food elements. Bac- 



(Dom. C;ui. Dept. 



teria is a low form of vegetable organism that feeds on meat 

 and thus causes decomposition. When poulti-}' are alive the 

 bacteria do not feed on it, because the animal has a natural 

 resistance. 



The teiii|)erature in the cooling room and refrigerator is 

 reduced lo 'Mf F. This tempciatuie prevents the develop- 

 ment of bacteria. 



If the carcass is frozen, a temperature is maintained in the 

 cooler of from zero to 5° F above. Later it is placed in a 



