Show TO POULTRY specialists urge unusual care in preparing fowls method recommended which are arc essential to perfect product at any time especially when weather lc Is unfavorable poultry packers are urged by tho the specialists of the united states department part ment of 0 agriculture to give unusual attention to preparing and packing their birds birdis for shipment particularly it the mild weather which has been widely prevalent this autumn continues the poultry specialists say that the weather conditions in many sections sect lonn have been very similar to those which prevailed in the autumn of 1913 and which as poultry shippers will remember proved disastrous to all packers who did not dross dress chill and pack properly the specialists therefore recommend the particular observance of the following methods 0 of handling dressed poultry which are essential to a perfect product at any time and are ot of vital importance whenever wh enover weather conditions are unfavorable methods of handling dressed poultry 1 keep the holding tor for your incoming stock clean well alred aired and free from vermin and see that the chickens have plenty ot of fresh water and plenty to eat 2 dont kill a chicken when the crop Is full ot of teed feed give the chicken only water tor for 24 hours before it Is killed food in the crop or in the intestines te stines of a dressed chicken causes loss of flavor and hastens decay which more than offsets any gain from extra weight 3 good bleeding is absolutely essential to a good appearance on the market and retards regards decay circular 61 bureau of chemistry department of agriculture explains the best methods of bleeding and loosening tho feather muscles tor for dry picking 4 hang the chicken ly by both feet while picking hanging by one log leg spoils the shape of the bird picking IS i rack for squatted and hanging dressed poultry on the lap gets the skin dirty and hastens decay 5 dry pick it if possible scalding is particularly undesirable because it hastens decay 6 chill every dressed bird until the body temperature Is below 35 degrees P F never pack or chip an imperfectly chilled bird more decay to Is due to imperfect chilling than to any other single factor in dressing dry chill if possible chickens cooled in water lose flavor decay sooner will not cold store as satisfactorily as dry chilled and are in every way more undesirable on the market refrigerator cars care will carry well chilled goods in good condition but they cannot chill warm goods to a sufficiently low temperature 7 pack in boxes or small kegs whenever po possible A largo barrel makes an undesirable package because where poultry to is packed in large masses the weight of tho the upper layers crushes the birds at the bottom 8 line all packages with parchment paper and cover tho the top of the poultry before the lid is put ori on 9 wrap every head bead in suitable paper so that blood from one bird will not mar the appearance of another 10 use only good refrigerator oars anasco and see that they are in good order ice and salt the car 24 hours before loading the car at the end of 24 hours should show a temperature below lowag 40 degrees P F at a point fear feet above abote the floor and between the doors general suggestions tlona never handle chickens roughly either before or nr attar after killing rough handling causes bruises bru lees broken bones scarred skins and soft places la in the aleal undue haste on tho the part of the killers and pickers results in lowered keeping quality and poor appearance of the product piecework which leads to quantity rather than quality makes for lower prices on the market those who pay by the piece should remember that they sell by the quality ot of the piece these directions will apply with aquil force to turkeys intended for the market |