20 STORRS AGRICULTURAL EXPERIMENT STATION. 
Broilers may be attractively prepared for private trade as 
follows: Pluck carefully, and remove the legs and sinews as 
above. With a heavy, sharp knife make a cut each side and 
the entire length of the back bone, severing the ribs. Tet 
these incisions meet in front of the neck and below the vent. 
This permits the removal of the head, neck, back bone, and 
entire intestinal tract, and the bird opens out flat in most con- 
venient form to be placed upon the broiler. The giblets should 
be cleaned and should accompany the remainder of the carcass. 
PACKING—PACKAGES. 
Every bird should be thoroughly cooled before being packed for 
shipment, It takes longer to entirely remove the animal heat 
than the uninitiated would believe, but if it is not done thor- 
oughly the stock is very likely to spoil in the package. Much 
loss is caused by negligence at this point. Never let the 
dressed stock freeze, unless it is to be retained for some time 
and sold as frozen stuff. Thawing injures the quality, and 
decay soon follows. Birds shipped without ice should be — 
entirely dry before packing. 
Careful grading of stock designed for the open market is 
very important. A few scrawny or badly-torn birds will often 
spoil the appearance of a shipment which would otherwise be 
excellent, and a lower price must be accepted. Keep the 
inferior stock separate from that which is desirable. Each 
grade will sell to better advantage if kept separate from the 
Tes 
Inspect each bird carefully before packing. Wash the feet, 
remove the clotted blood from the mouth, and wash the head. 
Sew up any bad tears in the skin, using fine white thread for 
this purpose. A curved needle is more convenient for this 
work than a straight one. 
Birds which have a dark or dingy appearance can often be 
greatly brightened by washing in a strong suds made of some 
good soap or washing-powder. Water fowl in particular can 
be much improved by special cleaning. An ordinary hand- 
brush is convenient to use for this purpose. 
Packages for dressed poultry vary greatly, but should meet 
two requirements. They must be neat and clean, and small 
