. The American fancier's poultry book. Poultry. 16 THE AMERICAN FANCIER'S state of decay, while the undrawn bird was found to be in excellent con- dition, not the slightest decomposition being discernible. These obser- vations are conclusive proof that undrawn poultry is the best for shipping. The condition of dressed poultry when sent to the market largely determines the price. Frequently poultry raisers complain of the low price they get for their chickens when in truth the specimens sent should have been used for home consumption rather Poultry which makes a good show always meets a ready s
. The American fancier's poultry book. Poultry. 16 THE AMERICAN FANCIER'S state of decay, while the undrawn bird was found to be in excellent con- dition, not the slightest decomposition being discernible. These obser- vations are conclusive proof that undrawn poultry is the best for shipping. The condition of dressed poultry when sent to the market largely determines the price. Frequently poultry raisers complain of the low price they get for their chickens when in truth the specimens sent should have been used for home consumption rather Poultry which makes a good show always meets a ready sale and brings good profits. Poultry dressed and packed in every conceivable way, without regard to appearances, seldom pays the shipper for his trouble, and,'as a rule, he literally has to give it away to get it off his hands. This is wrong. A few poor birds in a crate of good ones ruin the sale of the whole lot as first-class birds, and injure the reputation of the shipper. It would be better to throw away the abso- lutely poor ones than to lower the price that may be realized from the sale of the good ones. Dressing and Marketing Poultry than for marketing:. The best way to kill poultry is that way which causes instant death with- out disfigurement or pa ch leg. MINO HIKIS, OR LONG TAILED JAPANESE GAME BANTAMS. or heavy wire across the killing room at a convenient distance from the .floor. Open the fowl's beak with a sharp-pointed, narrow-bladed knife, and make an incision at the back of the roof of the mouth, dividing the vertebra. Another painless way of killing is to sever the veins in the neck, and leave hanging until properly bled. Keep fowls without food for at least twenty-four hours before kill- ing, as full crops injure the appearance and are likely to sour. This of course lowers the value of the bird. Dry-picked fowls present a plumper appearance when dressed; be- sides, the feathers may be thus saved for marketing. In order to realize the best prices for feathers
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectpoultry, bookyear1896
