| Show I PRESSING DRESSING TURKEYS TURKEY'S AND Hp hi 4 GEE GEESE E FOR FANCY MARKET MA preparations Required to tor Suit a Discriminating ui ing Trade It t r fl ICI Fine line Points to Be Observed JI r Q and Some Dominant or 1 is 1 BV Dr MYRA COX Experienced q Only plump grown fowls t enn can be Ie converted cou Info Into fancy dr ed a stuck toek killing and nud chilling ore are of relit consequence Well Well- dl dr Ked turkey cnn can he be ruined mined by r carriers careless handling Turkey meI ore me I Picked Reese geese scalded An n nn- nn i of the of or feathering feath ering cring aids alda good 10 10 Snug packing of perfectly cold coldi i j low fowls insures perfect ct condition DRESSED poultry Is not a at t i DRESSED FANCY fad but a I. I practical l reality Caroi Caro- Caro i i less Jess dressing Is an actual waste t Tho g fetish of ot tho or ordinary raiser Is Js Ho How to raise r rather than now flow to market Of or such aro oro tho the disgruntled ones who e mournfully wonder why their poultry 3 failed to return highest quotations 4 Z Whether hether one Ben sends s directly to tho the b t- t commission man soils solIs to a 0 local shipper ship ship- t per or coll collects stock IStock to furnish a stipp stipulated sUp sUp- demand sp special lal attention to the p appearance o of dressed poultry certainly I enhances Its worth ft Three e Graces Grace of af Poultry Dressing 4 Three essentials embracing condition I temperament and treatment contribute contributor r to a fancy dressed fo fowl l. l To begin with t t It mu must t bo be shapely plump and ana reasonably reason reason- ably Well nell I developed Skinny gawky t sa M 1 d- d b t tut k M 1 d fl a t a u teas breasted geese are Ui l undesirable in Rn any r market markot Minimum weight for tor turkeys should be bo 10 poun pounds s for tor pullets I 1 12 Ii 1 pounds for gobblers and 14 pounds for fort t geese gecse The Tho Hebrew who Is particularly partial to the lire latter desires it fat as a abutter as s butter ball The rendered surplus oil T is 15 indispensable in his cuisine The experienced raiser meets the specification of or fat tat b by sorting his flock Discar Discarded ed to fowls ls are arc later fort for for- or- or warded to tho large largo elt city marl markets ets which t accept them at ot good prices at any time during the tIlo season season- Two killings are time caters but excuse themselves fi fl- fl s All dressed stock mu must t be thoroughly drilled chilled Veteran shippers recall that markets of ot thirty years ago affo demanded the removal remo of tho the viscera Modern rodern 1 s efficiency declares that the turkey or goose from which all nIl animal heat heal has beon bean completely expelled Ismore Is Ismore more morG sanitary Perfect chilling Is absolutely nb- nb ab absolutely requisite All handling of ot slaughtered fowl must operate co-operate with that atm aim The Tho day selected should bo be cold to expedite refrigeration This Is accomplished b by hanging tho the fowls a as I as dressed In a shady cool place A shed or room with raised windows Is handy A s precaution particularly helpful and j stock Is at- at to preserving the food Food I to emptying emptying- r must bo ho denied fowls long enough for fort forr crop clop and Intestines to bo well emptied t r otherwise keeping qualities aro en endangered en- en r An amateur who with true t beginners beginner's luck had a n. sightly flock nock of I r fatted failed to to cl classify SIy In III spite spile of care In dressing dressing- She learned that upon their ai arrival rival the tile fowls had discolored breasts The crops distended 1 with th food had spectacle for forr soured an nn r would-be would purchases purchasers Turkeys more mora this precaution precaution pre pre- than any other fowls require caution The They should be penned without without with with- I out food rood or water at least twelve twel hours before killing 0 After Atter carefully winnowing winnowing- his fleck leek tho the ral raiser or can still defeat his object b bj by careless dressing Skinned and torn Porn forno fowls o ls chafed from rough handling peppered pep- pep pored with pinfeathers escape tho the designation designation des des- ignation fancy Caney by a wide margin no matter how shapely or tenderly plump originally Of all fowls turkeys turkeys tur tur- ke keys s 's stand less rough handling such as being piled upon ono one another dragged across tables hung huns in sunshine etc rI The fact is 18 marketing poultry successfully successfully successfully success success- fully consists of a series of CC stages i each ench Important In Itself f of ot Dressing Turkeys s. The Ideal day for tor killing Is clear and cool Warm or humid weather fans falls to chill stock so firmly It tends to sweat a a. feature operating against cool firm meat on arrival at destination No heat sh Bh uld be allowed whore where they arc aro plucked cr er handled Purple abrasions often otten noticeable on plucked fowls are arc duo to bruising while alive Turkeys should be bo caught In tho the pen quietly without undue crowding of or tho the flock one one me to a 8 picker A heavy cord looped round around the legs leG's suspends It from a 0 nail nailon nailon nailon on a I. I horizontal polo peso midway of ot the tho shed Locked wings s prevent the tho bird beating Itself A sharp narrow narro narrow bladed knife thrust Into the roof of ot the mouth brings tho the death dealing hemorrhage which should bo be copious Poorly bled fowls fowl are aro purplish tinted At once quill quilland quilland quilland and tall tail feathers are aro drawn Upon cessation ces ces- of cf bleeding while the bod body is still warm exports rapidly rapid remove tho the feathers a n. few tew at ot a n time with an m upward upward upward up up- ward Jerk Pulling them down to towards ards the tho head or in great bunches Is apt to tear tho the flesh lesh The few v pinfeathers left lett b by capable pickers are lre removed b by some skillful person with a 0 blunt knife A small ruff rutt of ot neck feathers and ami the wing wInS tips ar are undisturbed Tho The bird Is Isnow Isnow isnow now r ready for tor the final Inal embellishment cleansing of the mouth and beak b by mopping and washing of the tho feet Perfect chilling Is necessary but stock shot Id not bo be allowed to freeze In packing the tho stiffened legs lebs snap like 1110 pipe stemS If It perchance they tha thaw their keeping qualities are Impaired not to mention loss in looks Treatment for tOI Geese Gc Dressing a goose differs from the process of ot preparing a n turkey The one oneSs Is Ss dry picked while the other is scalded scald scald- ed lIt 4 t tIt It Is usually possible to market all the goslings simultaneously In those sections where goslings s aro are relieved of ot their ripe o t feathers periodically ever every seven weeks fattening Is noted to hole holt a 0 close relation to feathering The full fledged Goo goose e Is most In Independent with witha a a. lean appetite when denuded of oC its plumage It becomes ravenous ra Tho The dual process of feathering and fattening proceeds rapidly Hence the practice of ot putting goslings in tho the fattening pen pon penone penone one week after tho the final picking In four tour or five weeks the they are aro full tull plumaged plumaged plum- plum aged and rolling In fat ot Held longer lonser the they loso lose condition The stage of feathering has an Intimate intimate inti Inti- mate bearing upon tho the attractive dresang dressIng dress dress- InS InS' ng of a goose When It Is heavy an anthe and the he new crop fully tully grown is the propitious propitious propitious pro pro- period Before DeCora or cr after this a arop crop rop of pinfeathers must bo be reckoned with and It Is these myriads of tin tiny downy points that mar tho the dressed product Water and ond corn should be bo removed remo from tho the pen the night before Geese Gecse aro killed similarly to turkeys ono to each picker When hen dead oad the wings aro are cut ot off at nt tho the first Joint and an experienced ex experienced ex- ex person scalds each ch in a a. tank or boiler A good method I Is to Immerse Immerse immerse Im Im- im- im merse It throe three times briefly allowing ho tho water to saturate the tho oily plum- plum U age ugo O. O After It has been wrapped In a burlap bag and allowed to steam a n or two the picker begins to clean breast back and neck In turn Tho The small feathers an and down aro are sa c saved afterwards dried and sold If It In n plucking pluckInG pluck- pluck InG ng tho the flesh accompanies the tho Withers feathers In n chunks the tho goose has hUB be beers been Jn scalded too long or In too hot water usually the he the former On the tho other hand If It too much nuch down remains the tho water was too cold or the goose killed at the wrong period Scald Scalding Ins Is an exact art and It should be bo attended to by a careful per per- son When plucked the tho goose Is plumped 1 o c. c dipped l once In hot water water wa wa- ter then thon In col cold Ho its beak washed and hung to chill by the head hend or bill Packing for Shipment Barrels are aro preferable to boxes for tor carrying poultry since the they are tight and easily procured handled bandied and packed The shipper first assures himself himself him him- self that his fowls are arc absolutely cold aso also ho he has taken care caro that his shipment shipment shipment ship ship- ment shall not encounter a n. halt on ac account account account ac- ac count of ot the tho Sabbath Intervening Inter or reach market markot on a holiday Ho has no infallible weather forecast and It t Is to his a advantage to see sec that his poultry travels to Its market In quickest possible pos pos- sible time All raisers within a days day's freight of ot the best markets arc are advised to have havo their poultry POllitT in tho the hands of ot their merchants seven days before a holiday to avoid avol a 0 belated arrival Tho Tiro shipper has two definite alms aims To put as many In a barrel as ns possible and to pack so firmly that no chafing takes place In transit Straw v tucked between the tho fowls makes a 0 good packIng packing pack pack- Ing mc medium lum A turkey with wings t locked head hoad bent around upon tho the wing and ond knees flexed occupies least space Geese Gee pack more c easily because of their short legs Wrapping the hea heads s with paper assists I in preserving their looks Conscientious shippers sort their I fowls putting dressed poorly Dresse torn or deformed ones In a separate barrel so designated This stimulates good treatment treatment treatment treat treat- ment upon the part of ot the merchants and facilitates sales The methods described In the the foregoing foregoing fore tore going paragraphs havo have been beon practiced for tor many years scars In certain sections noted for tor their fh firs poultry and are largely responsible for tor that reputation There Is really no reason wh why anyone co disposed may not market fancy fancy- dressed poultry Official laj laying egg Ing contests ore oreto to the commercial poultry man what hat the poultry hugs ore are to fo the fun fan cier cler The They have e K Ken given en an on Impetus to th the Industry t. t y which IM is In keeping with Ith scientific methods they hn have ha set et t a u standard T weeks week's w article t telli lI ht v these contests t are arc managed man man- aged and touches on the results of ot tb their 1 r experiment f |
