Show or OF INTEREST TO FARMERS I 1 HOW TO PREPARE POULTRY FOR MARKET one odthe questions quest ious bc before fore tile tho bitet 14 it congress which mote more interest than anyone suppose supposed fit it would at the start was tile tho invest gation of cold storage methods in relation to tile the cost of living whoa when tile session ended and too toc which held hearings bearin As completed completa comple tc A their tile public was was still mill i ins insofar inso othe fAe doubt on oil the subject r but there was a pretty general deci decision slon recorded that cold storage stor dge w was aa a al very excellent thing and it would 1 be impossible ton society ns as it i is ii i now organized td exist long without it but that when made an ad juliet td speculative IMM or listic trusts it inight t str of harm in short the reputable eald stor ago age people may be havee merged marged triumphantly from the laiz und and the fact very interesting to td most pe sons was developed that the department bf Agriculture had been carrying on some ing investigation of the effects of cald storage on food products it wa concluded bythe tuat such articles as poultry meats eggs egg and so forth might be e kept without appreciable deterioration for fok nine months or ni more rd in a cold storage ahro house thera was va an ah investigation oil tion of the best beat of handling poultry and of killing and blooding dinc it was northen not then I 1 completed tile the of agriculture ri has just issued the report oil oh this subjects and as the poultry onla of such unive leal kal interest some attention may well bb div div oil en to it if poultry is to reach the consil in er with the bot flavor and whis so says this report frio most attractive appearance and in the beat possibly pos state of pre sorva tion it must bia be properly raised ra isett killed anil and granting ArAn ling thab that the chicken has been bred anil and fott to be a good eating ch chicken icken and 1 that it is ready for slaughter thel the first step in ili t the lie preservation of it if good qualities is to starve it for 21 24 hours allowing however it a liberal f apply of fresh fr eili billeau water during tills this period according 16 cording td the ato ati least 30 V per cent of the taw poultry po into the now new york market ih 8 incon incompletely bled on thistle count much of it loses from 2 to 5 cents per pound in in value at it once not only the being bad but the keeping properties being irv in fenior the flesh loses its nr fir nines sooner its ita fut voris is not sw so good tile the odor of stale flesh and final finally lyof of putrefaction comes sooner and in every acry way tho the product is ia moro more per ib is huble liable expert pickers imo w that if a thrust through the loot of the thea chickens ino mouth piercing el the brain tho nerve controlling the feather inu seles is para lyzen and it is a very easy mattes to remove the feathers which almost fall off as the picker rains his hia hand haild deftly and swiftly over the bird if the bird is to be scalded it is killed by cutting the veins in the neck cuts illustrate the position of tile the show how flow a chicken should be bled the directions are summarized as foll foil 1 aws 1 grasp when n killing killin in by the bony part of the aku 11 do not lot lingers fingers the neck 2 macca small cut a small sharp pointed knife on tile the ri right lit alie roof of the chic chickens kells just where the bones boned of the skull end 3 Brain fo for dr picking 1 ly Y thru thrusting sting the knife through the groove runs runa along r the middle line of tile roof ot of the mouth until it touched tho the skull be bc arii ancen een the e ayos y es 4 use a knife which is not more than 2 inches long Y inch wide with a thin flat handle and a sharp I 1 point |