OCR Text |
Show WAYS TO PREPARE POULTRY Some Farmers Simply Chopped Off Heads and Dipped Carcass in Steam to Loosen Feathers. (Prepared by the United States Department Depart-ment of Agriculture ) When farmers prepared the poultry for market the process of killing and picking was an individual matter. Some simply chopped off the head, dipped the carcass in water heated to the steaming point to loosen the feathers, rubbed these off, and, if the weather was cool, kept the bird out of doors or in a well-ventilated room until it was taken to market. Poultry so prepared has a greatly shortened keeping time, and the eating quality is lowered even before decay has begun, because the desirable "ripening" that does so much to improve flesh does not occur. |