. The business hen (a new brood). Poultry. Fig. 42. DRESSED BROILERS. than a barrel in bulk is prefer- able. In very heavy packages there is some bruising from rough handling by freight or ex- press men, who seem to think that a heavy box is an invita- tion to them to do their worst. Various rules for packing have been given, such as putting them all one way, all breasts up, etc., but it is not' always convenient to do this with long-geared turkeys, and about all that can be done is to fit them into boxes or barrels in what- ever way they will fill up the space so as not to shake about. Some p
. The business hen (a new brood). Poultry. Fig. 42. DRESSED BROILERS. than a barrel in bulk is prefer- able. In very heavy packages there is some bruising from rough handling by freight or ex- press men, who seem to think that a heavy box is an invita- tion to them to do their worst. Various rules for packing have been given, such as putting them all one way, all breasts up, etc., but it is not' always convenient to do this with long-geared turkeys, and about all that can be done is to fit them into boxes or barrels in what- ever way they will fill up the space so as not to shake about. Some pack in layers with straw or heavy paper between, which may be some ad- vantage, although straw, unless entirely free from chaff, sticks to the birds and is a nuisance. The safest way in packing is to follow the directions of the man who will handle the poultry, as mar- ket requirements differ, and he may have good reason for special preferences. In dealing with a large market it is necessary that the poultry arrive early. In smaller towns, where the shipper sells direct to the retailer, less margin is needed, but in New York most of it must go through the wholesaler's hands. Poultry for Thanksgiving should be on hand not later than Monday of that week, and the latter part of the previous week is better, as many retailers stock up then. If there is a scarcity, so that retailers cannot get supplies early, late arrivals may find a good demand, but the proba- bilities are that they will have to drag through the trade dullness always follow- ing a holiday. New York, Philadelphia, Baltimore and Chicago demand undrawn poultry with head and feet on. The crop should be re- moved unless empty, but all poultry should lie without food for several hours before killing. For Boston trade the general rule is to remove head, crop and entrails, mak- ing as small an incision as possible, and leaving in heart, gizzard and liver. Part of the neck should be cut off, the skin drawn, over, tied and tr
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectpoultry, bookyear1904
