Show I t 4 FARM t PO 0 PRACTICAL HINTS ON 1 MARKETING TURKEYS Prepared by the United States Statu Department of Agriculture Turkey times time's a coming I If I you want top prices for your birds heres here's heresa a few tips from the United States Department Department De- De ot of Agriculture RUage fattening fattening- Is more satisfactory tory than pen fattening the department depart depart- meat ment says sars Begin fattening about three weeks or a month before marketing market market- ing and proceed gradually by feeding lightly on corn In the morning and again in the evening a short time before before be- be fore the turkeys iO go to roost Increase Increase In- In crease the quantity of corn ted fed gradually adu- adu ally until the birds are getting all they will eat Be careful not to feed new corn too heavily until the turkeys have become accustomed to It to prevent pro pre vent digestive troubles I sIzed Good well matured birds in good condition for fattening can often be marketed to best advantage at ThanksgivIng Small immature turkeys turkeys tur- tur keys should be held until Christmas for tor further fattening but It if the birds are unthrIfty market them at once Sales outlets to raisers within express express ex- ex press shipping distance ot of good g markets markets mar mar- are local consumers local buyers and dealers more distant buyers or dealers and lot car shippers and receivers re- re or commission merchants ot of live or dressed poultry In large cities To determine the best available I outlet out out- let study shipping charges and keep in touch with both local and distant buyers buyers buy buy- ers as to price Distant buyers will mall quotations on request Most producers market their turkeys alive Shipping dressed turkeys to markets Is justified only when making local sales or there is an unusually favorable outlet for tor the dressed prod prod- act Shipping coops should be high enough to enable the birds to stand up A coop 3 feet teet long 2 feet wide and andO 20 O Inches high will five or six turkeys Overcrowding 0 may result result re- re sult In bruising which detracts from the market value overcrowding may also cause death and complete loss I If the birds are on the road only a af afew f few w hours do not feed before shipping It If they are on the road a longer loncer time water and feed liberally to prevent shrinkage In weight Ship in time to place the turkeys on the market a day or two before the holiday Late arrivals arrivals ar- ar rivals may reach an overstocked market market mar mar- ket and arrival after the holiday usually ally aUy means lower prices Killing and dressIng birds Is simple when properly done Hang up the turkeys turkeys tur- tur keys by their legs and with a single stroke push the point ot of a sharp knife up through the root roof ot of the mouth Into the brain When properly done this paralyzes the bird and loosens loos- loos ens els the feathers so that they come out easily Then sever the veins In the throat just beyond the skull for bleed bleed- Ing The turkey should be picked dry and plucked clean Thoroughly cool the carcass after plucking Inasmuch as failure fall re to remove aU all animal heat beat promptly will result in early spoilage Cool either by hanging outdoors If the temperature Is between 30 and 45 degrees or by ImmersIng in cold running run run- ning spring water or Ice water When thoroughly chilled ch the carcasses carcasses car car- casses are ready for shipment A barrel bar bar- ref rel Is a convenient shipping shipping- container Place a layer ot of cracked ice In the bottom ot of the barrel then a layer ot of turkeys followed alternately by layers layers lay lay- ers ot of lee ice and aud turkeys and topped off with a layer ot of Ice Tack burlap over the top ot of the barrel It If you ou are building up a permanent turkey business be sure to retain as many ot of the finest largest quickest quickest- growing young birds needed to rear the next next years year's flock fiock and send the rest to market |