398 



The Marketing of Poultry. 



[OCT., 



if any of these veins are broken. Do not break the breast 

 bone. 



Pluck fowls clean except for the head and half the neck ; in 

 turkeys pluck the body clean but leave the hip feathers on back 

 and those on small ends of wings ; in ducks and geese leave the 

 wings and half the necks unplucked. 



The legs and feet of all birds should be very carefully 

 cleaned. 



Shaping. — When quite clean the birds should be singed and 

 placed breast downwards in a shaping trough with the heads 

 hanging over the front board, and left in this position for the 

 flesh to set and to cool. 



A long narrow board is then placed along their backs and 

 upon this weights are placed, the usual thing being to use a 

 common 9-lb. brick to every two birds. In placing the birds in 

 the trough, the stern is pushed hard up against the back board, 

 so giving the birds a shortened appearance. 



Should a shaping trough not be available, the birds should be 

 tied down in Devonshire fashion. This is as under : — 



Immediately after plucking remove the back claws and make 

 * a gash on each side of the middle toe. Tie a short string to 

 each of these toes, draw the legs forwards and inwards, and 

 tie the two strings together behind the neck, pulling them tight. 



Tie a second and rather longer string round the hocks, cross 

 it on vent, and fasten it at the back of the tail, again pulling 

 tight. Tuck in the wings and the bird will be ready for packing 

 directly it is quite cold. Care should be taken that birds are 

 not packed while still warm. 



Birds for the West and North of England should not be 

 shaped. 



Grading. — This is of great importance. It is very desirable 

 that only birds of about the same size should be packed 

 together, but if those of different sizes are to be packed 

 together, they should be put in layers, and the fact that they 

 are so packed should be stated when advising buyer of despatch. 

 The sizes may be 3 to 3^ lb., i\ to 4 lb., 4 to 4^ lb., and 4^ 

 to 5 lb. It is best for separate boxes to be used for different 

 sizes. Each box should be marked with a distinctive brand 

 and have the number and size of the fowls clearly shown. 



