THE MARKETING OF POULTRY PRODUCTS. 13 
DRESSED POULTRY. 
Much poultry that would sell at highest quotations if prop- 
erly dressed is of necessity sold at unsatisfactory figures because 
of carelessness or inefficiency on the part of the dresser. The 
value of dressed stock is in large measure determined by its 
appearance. A plump, good-colored, well-grown bird will 
depreciate greatly in value if not carefully dressed. Half- 
plucked or badly-torn birds are not desired by the trade that 
pays the high prices. 
The easiest way to dress poultry is to scald it. If this is 
properly done, the feathers can be removed with great rapidity, 
and the skin is seldom torn. Private customers are frequently 
willing to accept scalded birds, and in some sections, particu- 
larly in the smaller markets, these move readily upon the open 
market. Marketmen generally object to handling scalded 
stock, however, as they consider that such birds do not keep as 
well as when dry-picked and are less attractive in appearance. 
The skin is usually badly discolored in places, and the birds 
soon become ‘‘puffy’? when exposed for sale. The Boston 
market in particular insists that all stock shall be dry-picked, 
and although New York will handle a certain amount of scalded 
stock, the best prices are obtained there for that which has 
been dry-picked. 
KILLING. 
The birds which are to be killed should be kept without food 
long enough to insure the complete emptying of their crops. 
This is extremely important, as food left in the crop sours 
quickly and soon makes the stock unfit for use and thus sub- 
ject to confiscation by the state or local boards of health. A 
fast of twelve to twenty-four hours will serve to empty the 
crop and in large measure the entire intestinal tract. It is 
well to confine in comfortable coops for that length of time all 
stock that is to be dressed. This prevents it from getting food 
aside from that intentionally fed. During this time plenty of 
water may be supplied, as this keeps the birds comfortable and 
prevents loss of weight. Should water be present in the crop 
at the time of dressing, it may be forced out by holding the 
fowl head downward and squeezing the crop. 
