| Show of Y 11 1 roul poultry try As it la is nearing holidays when DRESSED POULTRY will bo be in demand it will be to the interests in tereta of those who will dress and pack the same for the markets marketa Q to observe the 1 1 fowls to be marketed should not have food for 24 hour hours before being killed food in the crop injures the thi ip pearine iiii a abort short ti M and toun the falth 2 the head should be chopped i off with if sharp instrument so that the blood may flow freely thui thug preventing if its settling and remain mg ingia in the body 1 3 VIA dry ary occa or ild albit a littlebun litt ie lebut but not enough to a break abe kin skin never over overs s cald ae it ducolon discolors the poultry and greatly reduces its value the feathers fea there should be go picked of quickly using care to get the pin feather feathers all off OM 4 the intestines only should be drawn making the incision email small ae as possible po bs sible the leu less the flesh is ex posed to the air the better 5 legs should ue d be cut off at atae the skin drawn neatly over oer the neck and tied 6 before packing for shipment poultry should become perfectly old but should never bo be allowed to breeze breeze if packed before they be fore ore they ey become coad they will mold they pack beat best to wrap each one in a paper not newspaper new paper and put in a clean box i I 1 might might here be suggested that after C afoul iia u dreamed if ibbe it be dipped into boiling hot water long enough bor for the kin skin to draw tightly around iland then into cold water until cold it will have a plump appearance but in no the skin be allo allowed ed to cook 7 mark the bax plain for ship ping ping and mark fifth lead pencil biow alow a many birds the box what kind and the weight by observing these directions you mill aget get better prices price sand and a much more ready market for your poultry |
