The Cecil Whig

PREPARING POULTRY FOR MARKET.

A New York firm of commission merchants gives the following directions for preparing poultry for that market:

Secure plump, well-fatted birds. Bleed them in the throat. Scald enough to make the feathers come off easy; pick both feathers and pin feathers all off nicely, taking great care Not To BRUISE OR BREAK THE SKIN IN ANY wAy. If one or two in the lot should accidentally get bruised or have the skin broken, sell or use at home, as they will hurt the sale of the whole lot. Leave all of the entrails in, the heads and feet on. After they are dressed hang them in a cool place, where they will dry and get stiff before packing. Pack in boxes or barrels in nice, clean rye straw; if this cannot be obtained, dry oat straw may be used. Be sure and pack solid, so they will not bruise in transit. Pack WITH BREAST DOWN. Poultry prepared in this way always find a ready market, while poor, half-dressed, sweaty (caused by packing while warm) and bruised lots will not sell at any time.

Many farmers make a practice of feeding their half-starved fowls all they will eat just before killing, and then send them to market with full crops, in order to get the price of poultry for corn. In this they make a mistake: the crop being swollen to an unusual size, turns black after being packed a while, and not only shows clearly the DISHONEST INTENTIONS of the packer, but injures the sale of the fowls a great deal more than is gained in weight. FEED MEAL ONLY FOR AT LEAST TWO DAYS BEFORE KILLING

Remember, it is the appearance of goods that sells them. Nice, large, fat, plump, white turkeys, ducks, chickens, or geese, always bring outside prices.

WHEN IS THE BEST TIME TO SHIP?

This question is often asked. We answer, any time after cool weather commences. But if sent for the holidays, have them here at least three days before Christmas or New Years. Keep largest turkeys for New Years.