Show HOW POULTRY BE AND SHIPPED 6 1 Sale ability and price depend much druch on the appearance cl the goodsby W R graham poultry Pott itry try expert ontario 1 all bov ovia Is should bo be fasted from rod 24 to ag hours N b tore fare kil killiad liag whre this ia to not done the food decomposes decompo eca in the crop and intestines tho the result be boing that the flesh becomes tainted and toes does not keep well there are two methods mu ihoda of or volling fig lea le 1 A chicken weigh weighted ed in shaping board that are proper one la Is to kin kill by bleeding this method ai h con can f ederd d to bu be the better ono one in the r esterr stale states and also in parta parts of pf canada the other Is to lo kill kih the blid by wringing or pulling the nock this S done by taking the chicken in the bands at hitching the aera aee holding the crown ot of the head la in the palm of the hand band and giving a quit tra tira backward and at the larne ame ome alme tt a steady pull thia this method was favored by the exporters portera ex of dressed fowls but it I 1 ie Is to allow the blood to collect in tha neck where thy the birds are allowed to become coot before being plucked li ii la Is very hard to avoid tearing th skin and the plucking is ranch much more tellous ted louS the birja birds should be clean uh ith the eption of about two inchol of at feathers the h head A d after the chi chicken ken has been plucked it aronld bo be placed placed on a shaping board as seen in figures I 1 and 2 the weight placed on the top of the chickens Is need wised to give it a compact appearance thia this weight may be of iron as an seen ocen in the cut or a it hrick brick may be in its place if it art hung by th lega after being plucked it their appearance making them look thin anc leggy many good chickens am spelled by boing packed beford thoy ure thor cooled caro bo be taken thi that nil rill thy the animal het heit is out of at tho the body before ih tt te fowl fowls are packed we always coo too tho the birds at least 12 hours before ticking packing them the chickens an are packed in boxes as seen in figure J attiq T e lr br is lined with parchment paper and tt if the chic chielens lens aro to be shipped a long distance each bird Is I 1 wrapped in paper thi this Dr prevents events the chickens from omitting each other and at the same timer to a extent checks do not use ora ordinary laury wrapping pa per as it draws dampness and will causo caus ethu M chickens to become clammy 4 A 91 fig 2 A number of placed an shaping rack stitch chiako thern them wore or lea less un aI potable able there are liveral beveral ollier hind kind at 0 buaas sed N toys D 1 a poultry parly ete erey y elpup exporter lr fias has hta his own shape of bot aill ats la own method at 0 shipping fo caily wt we uso use a box 3 feet long 12 inches wide and 13 t 0 fig 3 method 0 packing chickens where they are not wrapped hot not now owing to the where the blood 1 collects la in the neck jt 11 where chac are pc d in cold storage this Is g a serious objection jt it j ie Is claimed by the that fly h tf biesh will keap lenrer and will aa be abo so dry as where the he bird birds are tre bled I 1 latter a at after thit tb bird ie Is killed plucking ft should begin at u race care sheild T be b taken 11 abe head downward down war inabu jeep the chickens are cached sivil sivillar lir to thos those even seen in fitzu 3 with the that they aro three alers tit dit the box will luc 36 fatir hiir anil and ol nit bait pound talc chillem lu stir boxes gre made so that we can havo bihy ihy dealer return fco to le be refilled roh licit lq not uw in thoo lh ansari an aloa of tho beirs as in sains c ses II 11 the blead or answers well wp |