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Show CAREFULLY PREPARING ' I INSURES HIGHER v """" ''vrrvnrm-rZZ j v. i 1 v i rlr , l'nf - 1 " 1" f,iP p 1 1 ol,ld :;c" MrHi ' ' Uititm r f r i r qi i to 51 1 )iio '-o ive must accent ih Preparing Poultry Under Modern Conditio ,.,5..-, o'1 ""'tor- or railr'a ,,. . ,i ot c.-:' d.-a ers. And that 1 24 hours, an that the bov LK skin and fleU for ot least a, wch an : fire the bl selling for. They will not ;-.n Failure to is going much higher, hi: Is respons!hem lo he a unit in doclarin ditloned po j3 not going to be any lov;e markets. 1e(1 npon to cECer advice permitted. tbe t0 a chance cn present pr grees Fajirtj lay in the winter supply nov above 35 C a tow cont3 choa:)( proceeds to , , ,. ., ,.,, hauls to di' b,,t wo 'belleVe. Ul, 0X1 the Birds c,;ion of having !t 1,1 Ule b chilled, and"ct an' drcl tIlat mr,y com very excellfter all it may bo, before tl haul is ncrr is over, mere of. a caso specialists g the coal than getting H culture. or price than it is now bring: Pi, It Is custt GT it"SY. the breasts The prevai, do not be a luscious gink ai where refrianci fret and worry; flont ft) pack the clllme tiu you can't think bek ing a dozerh.z is Qn u,c burnable burn-able for orRTgE, GET busym HURRY! br. there is Just one thing to containers u see trouble browing. J ( name, or fU things cf blueish hue a the farm 1 like heck the whole clay tin ndvertisemou't waist a minute stewing! deal to dc'he cure is sure. If you are w proved lonwill keep forever jumping. T shrewd bu;e,. improves and keeps the pi-Small pi-Small pithe fGnow -Rains who does and more , chickens 11. Tp ycr jrjrxp HUMPi: for a sinj that refrl; tlie earca " pressure E , Q Cr,,;;,' chicken mi i.iCiiiuJ4-. .-.x tvl V tt as possible; Sumi.- '' m, nr. tl o'rh are wrappi'rccr Delia, Va!i. A turned ba("--lc.i.t; rs ,-.M-a :,;' 1.. puWi. against th J c: J'' 1 'es' or thighs. . thrust old fowls lndii -VvH- , gar barrel, r' f effort to p -. ' J , '--'.'-f-i. the flesh a j: ' . : : J j (Prepared by the Untied States Depart- 1 ment of Agriculture.) Not a day passes that Inspectors employed by city, state or federal government, gov-ernment, do not condemn food of one kind or another Decause It Is unfit for human consumption. Sometimes this Is due to deliberate adulteration, an intention to defraud the purchasers, but more often It Is the result of Improper Im-proper packing, neglect to consider temperatures to be encountered in transporting from point of origin to destluntiou, or failure to consider the time which must necessarily elapse before the product is likely to reach tbe consumers' tables. All this entails not only great loss In money, likely to be reflected In prices demanded of the public, but also It endangers the public health, because occasionally some unworthy article slips through Inspection and is served as food. Enough food products spoil every week to form a very important im-portant part of the amount needed y the people; and practically ad of it might be saved through Intelligence and care 8n the part of the producers and shippers. After your chickens are fattened and ready to kill, It will pay yon to study the methods of killing, bleeding, picking, pick-ing, chilling and packing described fully In bureau of chemistry circulars: circu-lars: 3, "How to Pick Chickens;" 52, "How to Wrap Heads"; 61, "How to' Kill and Bleed MarKet Poultry." Issued Is-sued by the Department of Agriculture, Agricul-ture, these circulars may be had by application to the division of publications. publica-tions. The man who hopes to succeed suc-ceed should know everything possible about his proposed market, and Its demands. de-mands. Broilers in Demand. Ordtuarily the demand is for broilers broil-ers of three sizes squab broilers, small broilers and large broilers. Squab broilers weigh, dressed, from three-quarters to one pound ; small broilers, the size most in demand the greater part of the year, weigh from one to one and a quarter pounds each, and large broilers from one and one-half one-half to two pounds. I Broilers may be sold alive or .'dressed, in the discretion of the shipper; ship-per; but if dressed, this should be done according to the demands of the jmarkot, and these demands one can 'learn only by inquiry and study. Get-ng Get-ng the product ready for the buyer in the public market has much to do With the price received. The appearance appear-ance of the article, the manner in which It is pttcked, and Its condition these nre the points that make a reputation rep-utation for tbe shipper. Temperature to Maintain. The temperature of chickens when they are alive is 103 degrees Fahrenheit. Fahren-heit. This must be reduced nfter killing kill-ing to ML' degrees Fahrenheit or less before they can be packed for long hauls in refrigerator cars. The time required to chill fowls usually is about |