396 



The Marketing of Poultry. [oct., 



birds and birds of inferior quality are often a drug on the 

 market, and are cle^ired at a price that can leave no margin of 

 profit to the crammer. 



" These smaller-sized birds, if of good quality, might be sold 

 at paying prices in English and Scotch cities which are nearer 

 to Ireland than London, and in which the market for high-class 

 chickens 3 to 5 lb. in weight each is rarely over-supplied." 



A list of some of the best markets outside London is given 

 on the next page. 



In the London markets the best season for smaller but well- 

 fattened fowls is from November to February, and from March 

 to June for larger ones. Ducklings sell fairly well all the year 

 round, but best from February to June ; goslings in May and 

 June and at Michaelmas ; fat geese at Christmas and for a 

 short time afterwards, but their season is limited. Turkeys 

 fetch high prices, according to size, appearance, and straightness 

 of breast bone, at and for a very short time after Christmas. 

 As to days of the week at Smithfield (Central Market), Tues- 

 days, Thursdays, and Fridays are best ; at Leadenhall, Mondays, 

 Wednesdays, and Thursdays. 



Birds should be sent to the market early, and it is essential 

 that they should be well graded and packed. 



In preparing poultry for the market, the following hints may 

 be found useful : — 



Killing. — All birds should be starved for twenty-four hours pre- 

 vious to death in order that the carcase may keep the better. 

 They should be killed by dislocating the neck just where it joins 

 the bead, unless the purchaser wish them to be killed in a 

 special way. Some few salesmen like them to be bled, after 

 having had their necks broken, by a knife put through the slot 

 in the roof of mouth, but this is rarely wanted and is apt to 

 soil the packing and thus spoil the price of the whole consign- 

 ment. Dislocation of the neck properly performed results in the 

 breaking of the jugular vem, and the bird bleeds perfectly well. 



Plucking. — Birds should always be plucked before the body 

 becomes cold so that the feathers may come out more easily and 

 that there may be less danger of tearing the skin, for except 

 among the poorer class of buyers a badly-plucked bird is of but 

 little value. 



