THE RURAL. NEW-YORKER. 
7© 
4S*7 
not yet become plentiful enough to compete 
with Plymouth Rocks. Next to these come 
the Light Brahmas, but pure breds are not as 
good for market poultry as their crosses with 
other breeds, for the full-bred birds do not 
come to maturity soon enough, and before 
maturing they carry a large frame of bones 
preparatory to taking on flesh to make 
plump, solid birds. All the Asiatic fowls have 
the disadvantage of maturing slowly; the 
bight Brahmas perhaps, to a less degree than 
Dark Brahmas, and all the Cochins: yet. sin¬ 
gular enough, most of the. crosses with Asiat¬ 
ics and wlmt are called the small breeds (not 
Bantams) mature sooner than either of the 
pure breeds that have been selected to make 
the cross-breed, as we find in case of both the 
Plymouth Rock and VV r yandotte, aud while 
growing they are at any age rounder, with 
proportionate flesh and bone. Another reason 
why they are preferred is that they have 
yellow legs and skin, which are favorites in 
the market. This probably came about for 
the reason that such skin is tougher than 
white skin, and does not so easily betray hur¬ 
ried or careless work in preparation. It cer¬ 
tainly is not from any peculiar delicacy or 
richness of flavor, as some of the white 
skinned birds are of better quality so far as 
flavor and tenderness go; but they require 
skill and care in dressing. When this is well 
done, dry-picked, fat fowls will sell well in 
high-class stores, hut not in ordinary markets, 
as they do not stand long transportation like 
birds with the yellow skin and legs, which do 
not so easily become discolored. 
In some cities dressed poultry for market is 
sold with beuds off,and drawn; but in tbeNew 
York market they are always sold with heads 
aud legs on. and not drawn. This condition 
forbids decapitation or breaking the verte¬ 
brae of the neck; either of these methods, espe¬ 
cially the former, is a much more humane 
way of killing a fowl than killing without 
showing any marks on any part of the exte¬ 
rior of the bird. To do this tho birds for New 
York market are killed by inserting a nar¬ 
row, sharp knife, like a penknife, into the 
roof of the mouth, so that the bird bleeds to 
death. It should be hung up by its feet, aud 
if the knife is thrust as far as possible to the 
back part of the head and deeply, it will then 
probe the brain and cause much less puiu, by 
hasteniug the death, than if done by a careless 
hand in a bungling manner. 
Before getting cold the birds are then 
plunged into hot water—not too near boil¬ 
ing, for that would peel off the skin—and 
they should be held in the water only long 
enough to warm them skin-deep, when the 
feathers can be pulled off easily and quickly. 
The picking should be done very cleanly, for 
it matters not how good the fowls may be, if 
they are not thoroughly picked, they will not 
command the best prices. Great care should 
be taken not to tear the skins or soil the flesh 
by blood or bruises. All fowls, before they 
are killed, should fast at least 12 hours when 
they have to be sent any long distance to mar¬ 
ket, as tho fermentation of the foot! in the 
crop favors decomposition. After picking 
they are ready to receive the last preparat ion, 
called plumping. This is best done while the 
birds are still warm. The first scalding leaves 
the skin soft and flabby, and this plumping 
is Pi restore the natural tightness, or even to 
improve the appearance of an ordinary dry- 
picked fowl. To effect this they are again 
plunged into hot water to soften tho outside 
skin and then immediately dipj»ed into very 
cold water. This hardens the skin aud flesh 
and gives the birds a plump firmness. Iu no 
case should they remain iu the water longer 
than a few seconds. The shorter the time the 
better. If the water is too hot it will spoil the 
color of the yellow fat and skin. A little ex 
perienee is the best teacher on these points. 
The birds should next be hung up by their feet 
in a cool, dry place till they get quite cold 
through In no case should they ever be 
packed for market until perfectly cold. Poul¬ 
try sent from the country a short distance 
from cities may la- sent in small packing box¬ 
es, a layer of rye straw at the bottom, then a 
layer of poult ry and another of straw. West¬ 
ern poultry are sent to New York markets in 
this way iu cold weather, generally at the 
holidays; hut iu warm weather, iu the curly 
autumn, most are sent on ice in refrigerator 
cars or even iu regular box cars by express. 
They are packed in barrels, a layer of ice be¬ 
ing in the bottom of the barrel. The birds 
are put iu head upward and back outward all 
around the barrel, with all their feet to the 
center till a full layer is formed all round. 
Now All up all spaces with chopped ice and 
cover the fowls with a layer; theu put on uu- 
other layer of poultry packed with ice like the 
first, aud so continue till tho barrel is full. 
Then lay on top of all a large piece of ice, and 
to prevent it from fulling off, a piece of bag¬ 
ging should be tacked over it. Packed in this 
way, a large quantity of line, fat poultry reach¬ 
es Now York markets from Ohio and Michi¬ 
gan, and even farther west; but it will not 
pay to send poor and small poultry in this way. 
Poultry, dead or alive, should always be 
sent by express on railroads Some of the 
Middle and Western States, such as Indiana, 
Illinois and Wisconsin, send immense quanti¬ 
ties of poultry to New York alive during sum¬ 
mer and mild weat her. These are gathered 
from the farms generally through an agent or 
collector, till a car is filled aud sent on. Nor¬ 
ris & Zabriskie, of Washington Market, re¬ 
ceive a great share of this business, as well as 
dressed poultry. 
The relative profits in handling live or dead 
poultry depend on the time of year and state 
of the market. In warm weather the safest 
way is to market them alive, but where good 
facilities are guaranteed with ice and cure the 
birds reach the market in a much more whole¬ 
some and attractive condition from a long 
distance barreled as described above. Fine, fat 
fowls are appreciated by dealers and com¬ 
mand good prices, and there is not so much 
risk of a glutted market, hut without good 
arrangement for transportation there is dan¬ 
ger of loss. There are considerable fluctua¬ 
tions in prices for live poultry, often ow¬ 
ing to the arrival of a number of car-loads 
at the same time. These have to be sold, as 
the commission men eanuot keep them cooped 
up, and down prices go, often at a great loss 
to the shippers. Then there is a pause in the 
shipments and prices go up, so that shippers 
require to be well posted as to the best time to 
send on their birds. During winter it is best 
to send dead poultry from a distance packed 
with rye straw as described, os they pack bet¬ 
ter and are not liable to get frozen to death 
en route, especially for the holiday trade. 
Most poultry raisers living short distances 
from towus aud cities have local markets 
which they cater to according to the tastes of 
their customers. 
Duriug the holiday trade seud the very larg¬ 
est fowls and especially turkeys,and after that 
small turkeys. It is difficult to sell very large 
turkeys after the holiday seasou; but they are 
then in great demand. The same rules apply 
to turkeys, geese ami ducks, dead or alive, iu 
winter, as to shipping, but in summer and 
early fall turkeys, ducks and geese are always 
sent alive if any distance from the New York 
market. 
Bergen Co., N. J. 
FROM P. H. JACOBS. 
For market I would select any of the yel¬ 
low legged breeds, such as the following, iu 
the order named: Plymouth Rocks, Wyan- 
dottes, Brahmas, Cochins, and Dominiques, 
the latter being rather small. Any age over 
four months. 1 would begin to fatten about 
10 days before selling, if cooped. If ruuuiug 
ut large they are fed plentifully on corn three 
times a day, with a variety of other food, 
three weeks before killing. When they are 
eooped give them potatoes and corumeal 
mixed, in the morning; grass at noon; coru¬ 
meal and ground oats (scalded) at night. 
Keep corn aud wheat before them all the 
time. Ten days is sufficient time to fatten 
them for market if they are cooped. 
It is best to ship them immediately after 
killing in order to avoid decomposition, and 
to have the stock arrive in good condition.. 
A special room is selected, containing a coop, 
from which birds are taken singly. One man 
sticks them in the mouth, quickly pulls outthe 
feathers and passes the birds to women or 
girls who carefully remove the pin-feathers. 
They nre then thrown into cold water, so as 
to “plump” them, from which they are re¬ 
moved iu two hours and carefully wiped dry. 
Pack them in clean barrels or boxes and if 
well arranged no packing material need be 
used. Do not paper-wrap them. The neat¬ 
est mode is to pack them in layers, with clean 
muslin between the layers. Always assort 
the birds, so as to have each lot of as uniform 
weight, appearance and age as possible. Ship 
by express so as to arrive quickly, and notify 
commission merchant in advance. 
Broilers from this section are shipped to 
Amos Robbins, Fulton Murket. New York 
City.audC.W. Idell,333 Washington St.,N.Y., 
but lots go to many different parties in N. Y., 
and Philadelphia, according to the preferences 
of individuals here. Our holiday fowl trade is 
very little, owing to Atlantic City securing 
the bulk in summer, parties buying on the 
ground here for the hotels. The fowls that 
are shipped for holidays, however, mostly go 
to Philadelphia. Wilson Bros., Vine St., and 
Mathews & Co., N. Front St., securing the 
greater share from this town. 
As to prices, everything depends upon the 
time of hatching, as the early prices are higher 
than the later. The holiday prices are usually 
low. From Sept, to Jan. prices gradually 
fall. After Jan. 10th they gradually rise. It 
costs about five cents to produce one pound of 
carcass, but this is for feed ouly. Theexpeuses 
for buildings, labor, etc., depend Upon the 
number of fowls kept. It pays better to dress 
tbe fowls instead of selling them alive, as the 
Cost of shippiug is less. It costs us five cents 
to pick each fowl, without regard to age. 
This is only one cent a pound, though the dif¬ 
ference in price (during holidays) between live 
and dead poultry, is about three cents. As no 
two persons manage alike it is impossible to 
state what the profit is for all, or on an aver¬ 
age, so far as holiday sales are concerned, as 
many persons sacrifice their stock on the ap¬ 
proach of winter. The profits really go to 
those who buy and ship, as they sell ami ship 
iu large quantities, while producers who ship 
are under heavier expenses proportionately, 
owiug to their smaller shipments. There is 
really no profit in selling during the holidays, 
considering all excuses. 
I think farmers should not sell during the 
latter portion of the year, as the desire to re¬ 
duce stock for winter “gluts" the market for 
u short time. To prevent this I have urged 
that all surplus be consumed at home instead 
of buying beef at a higher price. The profits 
in poultry are secured mostly from broilers 
and eggs. Duriug the holidays there is a lit¬ 
tle advance iu price for youug fowls of four 
months. Turkeys sell best during the holi¬ 
days, and receive the same treatment as hens 
for shipping. Cleese sell best on or just before 
Jewish holidays. Ducks keep at nearly one 
price the entire 3 ear, but young ducks sell 
well in June and July. Guineas are seldom 
in demand, 
Hammonton, N. J 
FROM JACOB HECKMAN. 
So far as my experience goes I prefer the 
Black Javas for market fowls, and for these 
reasons: they are hardy, mature early, are 
of good size and dress a yellow skin. I have 
never bred Plymouth Rocks, Wyandottes, 
or Brahmas. I prefer April and May chicks, 
as they ought, by liberal feeding, to be full- 
feathered by this time and free from pin¬ 
feathers, which, in the dark-feathered breeds, 
is of considerable importance, as quick sales 
depeud on appearance as well as condition. 1 
think the fattening process should commence 
at least a month before marketing, but 
I never shut up or coniine them during 
this extra feeding. My fowls always 
have free range. T have ulways had good 
results in giving soft feed for their morning 
meal and whole corn at night. Nearly all the 
poultry in this vicinity are sold to dealers 
here, who pick, pack and ship them to Chica¬ 
go. Occasionally some are shipped to Boston. 
Those who deal in poultry have cheap build¬ 
ings where men and boys are engaged to scald 
and pick the birds at two cents a bead. For 
the Chicago market entrails are not drawn. 
As soon as picked they are placed on shelves to 
cool, and next day, if the market permits, are 
packed in barrels without straw or other ma¬ 
terial. aud shipped by express to the commis¬ 
sion merchants in the city. For the holiday 
trade they are timed to arrive a day or two 
previous. South Water Street is the great 
commission-house street of Chicago, and a 
lively one it is, too. There is. perhaps, but 
little difference iu the profits of shipping live 
or dressed poultry, as the fluctuations of the 
market are about the same in one case as iu the 
other. Chickens bring about five cents a 
pound live weight for the holiday trade. 
Broilers in early summer sell for 16 to 18 cents 
a pound, when about three pounds weight, 
in my opinion the latter give the larger profit 
to the poultryruau. 
DeKalb Co., Ill. 
FROM SAMUEL WILSON. 
The most profitable kinds of poultry to 
raise for tbe holiday market are turkeys and 
geese. Turkeys are much more in demand 
than geese as the American people invariably 
use turkeys for their holiday dinners. The 
Germans use ouly geese. The best age to kill 
for the holiday trade is from eight to ten 
months old, which is about the time the birds 
get their full growth. At this age hen tur¬ 
keys will weigh from 10 to 14 pounds; goblers 
from 18 u> 25 pounds each. Occasionally gob¬ 
lers of the large Bronze variety will weigh 
from 28 to 35 pounds, and two-year-olds have 
weighed over 40 pounds. For the holiday 
trade we commence fattening about one 
month before the time to kill, feeding them 
heavily with corn-meal mixed with water or 
milk—which is better —10 days before killing. 
Previous to that they should have whole corn. 
We feed from open boxes or troughs, allow¬ 
ing the birds full liberty to range, which 
gives them a better appetite than if confined. 
They seldom go far from their feeding place at 
that time of the year i f they have plenty of feed. 
The time to kill before the holidays depends 
upou how far they are from market and how 
long it takes them to reach the consumer 
They should be kept from feed 10 or 12 hours 
before, killing, and ought not to be killed 
longer than five or six days before they are 
used, unless the weather is very cold. If kept 
frozen, they will keep well two weeks after 
being killed. The proper way to kill turkeys 
is to hang them up with their heads down, 
then with a sharp knife stick them through 
the neck close to the head. As soon as the 
blood begins to run, commence picking. The 
large feathers should all be picked by the time 
the turkey is dead, as they come out much 
more easily while bleeding. Wheu poultry 
are to be shipped long distances the proper 
way is to pack them in strong, open crates. 
Use clean rye-straw. First put in a layer of 
straw three to four inches thick, then place 
the birds on their backs as close as possible, 
bend down the legs close to the body; on these 
put another layer of straw, and so on until the 
box is full. The boxes should be open so as to 
admit the air, aud should uot be too large. 
They should hold uot over 250 pounds. 
Bucks Co., Pa 
“SWEEPSTAKES.” 
• .This bird, shown at Fig. 436, is called by its 
owner, Mr. E. B. Thompson, of Dutchess Co., 
N. Y., “the prize Plymouth Rock of the world.” 
The bird has won many first special prizes and 
has scored 95 points, a remarkable record. 
His mate, “Ethel,” has also won special prizes, 
