| OCR Text |
Show ' PACKING CHICKENS FOR MARKET H FOWLS SHOULD NOT CARRY TOO MUCH FAT, BUT H JUST ENOUGH TO MAKE THE FLESH TENDER H WHEN COOKED. H An over-fat fowl is almost as ob- B Joctlonablo as a lean one. To fatten B ' chickens proporly they should bo so H fed aa to have Just enough fat to H mako thorn fleshy and to cook well. M The fat should bo well Intermixed H with lean meat. H Most buyors of chickens prcfor H crato-fed birds, as they bollovo thorn H to be superior to thoso fed In looso H pons. It docs not mako muoh dlffcr- H I ence how chickens aro fed, eo lone as H tho fat Is laid on In proper quantities H ai.d with right distribution. H Cockerels should always bo fed two H J weckj or more beforo they aro killed H for markot. Old hens do not requiro H ( a less period of fattonlng, although H they take on fat much moro readily. H But, as thoy aro apt to bo tough they H will stand moro fat than a lean H cockerel. H 1 111 i 'fit T i H , ArChleken "Weighted In Shaping-board H 1 Professor W. R. Graham of tho Hl ' Ontario Agricultural College, says ho H finds that tho following ration will B-H produce flesh economically, but is H objcctlonablo bccauEo It makes tho H flesh yellow. This ration Is cornmeal, B five parts; shorts, four parts; pcarl- H oat dust, ono part; animal meal, ono part: cost $1.10 per cwt H Jl Ho finds that a ration mado up of H two parts cornmeal, ground buck- H I wheat, two parts, and pearl-oat dust, &' ono part; at a cost of $1.23 cwt., is H J ono that makes nico, whlto flesh at a H 'yery modcrato cost. Hl Birds should be fed lightly at the H beginning a vory important point Hi and tho amount gradually Increased Hj until tho birds refuse to cat all that is H k glvon them. No food should bo loft H' In front of tho birds longer than 10 H minutes after It Is placed in tho H Sweet skim-milk docs not havo a H I feeding' valuo for grown chlckons H equal to sour milk, but whey is a H bettor food than is gcnorally con- B sldercd, as it aids digestion. H Pork-scrap and bcof-scrap at not Hj I moro than two cents per pound, give H good value, but will mako tho flesh H 1 Chickens can bo fattened moro H economically when fed in crates than HL I when allowed to run at large, even In H a good-sizod yard. H All fowls 6hould bo fasted from 24 H to 36 hours boforo killing. "When this is not dono tho food decomposes In the orops and intestines, tho result being that tho flesh becomes tainted and does not koop woll. Tho bird should bo killed by a knlfe-blado knlfe-blado piercing tho brain, as this promotes pro-motes free bleeding. It should bo hung up by the feet, head down, and plucked boforo It becomes cold. Poultry-buyers prefer chickens that havo about two Inches of feathers adjoining tho head. Aftor being plucked, tho bird should bo placed on a shaping-board, the weight on top, to give it a compact com-pact appearance. .Tovor allow chickens chick-ens to remain hanging by tho legs after being plucked, as It gives them a thin and leggy appearance. Poultry should not bo parked before It Is thoroughly cooled, and this takes ahout 2 hours. Tho packing-boxes should bo linod with whlto paper, and if tho fowls aro to bo shipped a long di6tanco thoy should bo wrapped separately in paper. Ordinary wrapping-paper la not desirable de-sirable bocauso it drawn dampness, and this will cause the chickens to become sweaty and clammy and often spoils their sale. A box throo feet long, 12 inches wide and 12 inches deep, will hold , threo dozen chickens weighing about i pounds. Tho boxes to hold a smaller nurnber may bo figured out from theso dimonslons. |
