. The American fancier's poultry book. Poultry. legs. Sort them out as picked and keep dry and clean. After taking off the first §r feathers clean the fowls carefully, wash out with cold water, and then hang up to drain out and cool. fig i. If the fowls are to be scalded before picking have the water near the boiling point. Take the fowl by the legs and dip carefully into the water, lifting up two or three times in order to wet thoroughly. Take out whenever the tail or wing feathers will pull easily. It is essential that all animal heat should be out before packing. More loss is occasioned by
. The American fancier's poultry book. Poultry. legs. Sort them out as picked and keep dry and clean. After taking off the first §r feathers clean the fowls carefully, wash out with cold water, and then hang up to drain out and cool. fig i. If the fowls are to be scalded before picking have the water near the boiling point. Take the fowl by the legs and dip carefully into the water, lifting up two or three times in order to wet thoroughly. Take out whenever the tail or wing feathers will pull easily. It is essential that all animal heat should be out before packing. More loss is occasioned by failure to see to this than by any other cause. A good plan is to kill and dress the fowls late in the evening; then hang up over night. For packing poultry provide boxes, for they are preferable to barrels. Place a layer of rye or wheat straw thoroughly cleaned from dust on the bottom. Commence packing by bending the head of the first fowl under the body (see Fig. Then lay it in the left hand corner of the box, with head against the end of the box and back up. Continue in the same manner until the row at the end of the box is filled. Then begin the second row, letting the head of the first bird of that row pass up between the two adjoining birds, which will make the whole solid and firm (see Fig 2.) In packing the last row reverse the order, placing the head against the other end of the box, letting the feet pass under each other. Fill the spaces left with straw. Over this first packing put a layer of straw thick enough to prevent the birds coming in contact with the next packing. Add other birds in the same way until the box is filled. Care should be taken that the box is full enough to pre- clude disarrangement in transit. It would be advisable for those who have extra fine fowls to wrap each one separately in manilla paper before packing. This will prevent dust and straw adhering, and will add much to their appearance. The box should have the initials of the con- signo
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectpoultry, bookyear1896
