BROILERS AND DRESSING OF FOWL 385 



refrigerator car service to be had, thorough icing, which con- 

 sists of placing a layer of cracked ice in the bottom of the barrel, 

 with one layer in the naiddle and one at the top. When the 

 weather is warm putrefactive changes soon take place. 



In answer to an inquiry as to New York City demands, a 

 leading commission firm gave the following advice: 



"The New York market requires the birds to be dry picked. 

 There is little sale in New York City for scalded poultry. It 

 is preferable to ship in boxes of twelve to twenty-four. The 

 extremely small fowl, that is, those weighing 3 pounds and 

 under, are not sold readily. Unless the weather is pretty cold 

 the carcasses must be iced, or they will be struck green when 

 they arrive." 



There is another item of vast interest and importance, and 

 that is the Express Companies should make prompt deliveries. 



In regard to the New York market, Knapp and von Nos- 

 trand says, "There is always a good market in this city except 

 on Saturdays." 



The most desirable weight for broiler ducks is 5 to 6 

 pounds to the pair, and for roasting purposes 5 pounds or 

 over each. 



In shipping to wholesale markets it is necessary to select a 

 reliable commission firm, and ship on the days dressed poultry 

 are most in demand. The shipment should be so made that 

 it will arrive late the preceding night. This will insure the 

 commission man getting the product on the early market next 

 day. If this precaution is neglected one runs a risk of the con- 

 signment being too late for market, and becoming fly-blown 

 or bad (in hot weather) while waiting for the next day's 

 market. 



If the local market is sufficiently large, it is the best channel 

 through which the small producer can dispose of his product, 

 as he has no icing or carriage expenses to pay. All towns of 

 considerable size have a fairly good market for good grade 

 products. 



The small producer will, find it exceedingly profitable to 

 build up a good private trade. This can be done by always 

 furnishing a good product. This class of trade usually called 

 for the birds to be trussed and ready for cooking. 



25 



