How To Dress And Pack Poultry

Tlie New York Pnce Cúrrent gives the follgwing riirections in reference to the proper dre-siüg and paukiiuj of.poultry and game, tliat may provo uselul : Food in the erop injures the uppearanee, is lmble to sur, nnd purchasers object to paymg for this pree timn useleaa weight; therefore keep from food tweuty-four honrs bcforo killi'ig. Opening the veins of the neob is the best tnéthod of kilting. If he head bo taken off at first, the siun will reeene froni the neuk bono, pres ni ing a repu1sire feature. Most of tlio poultry gold in this m ir ket is ' sealdod, ' or wet picked " but "dry picked " is prcferred, by. i few nud sells to a limitod ex'ent oii'ly, it f'ull prices. Poultry m.iy be piukoii dry withnflt difficulty. if done without dela aftcr ki linjr. Eor soaldinir pnul'ry the water shonld be nu nearto tliu bu'linjj point is possible. without aelunlly builing. Thnbird boiug hold by tlie legs. alnull bo iinnie'sed and lilted up and down in the wat 9" t Iiretime - the m itnin lielpa tlie lio water 1 1 penétrate the pluumge and tike proper effect upmi the -km. Goiitinue lo Iwld the bird by t'ie logs iih on e hand whil ■ pluoking the foatfaern with the otlwr, wil!i"Ut n mouieot'a dclay after takin ■, out; if skilfuily handled in th'sway, the featliers and pin-feathers miy all be re moved without breaking the skin. A torn or broktn skin freatly injures th appearance, and the price wttl be low in proportion 'i'iio mtcstinea and the erop should not be "drawn." After romuviig the feathers the liead may be taken oiF and the skin drawn over the neck boiie and tied. is baat, thoagh much comes to market wilh the heads on. It should next be ' plunged " by being dipped ahout two seeoadil iu'.o water, nearly or quite boiling bot, nnd tlien at wioe uto uold water about the sarao length of timv Somo think the hot plunge suifioient, without tho eold It should be entirely eold, but not frozen, beforo being paoked. If it reai-hes inarket without freezing t will 8ell all the bet ter. In pieking, when practicable, use olean, hand threshed rye straw If thiseaiinot be bad, wheat or oat straw will answer, but besure that it is clean, and free from dust of any kind Place a lay. r of straw at tli-e b)ttom, tlien al ernate layers of poultry and straw. taking cavo to stow giiugly, back up vards. lers uudor the body, filling vacanuies with sti'iv and fi ling the paoknge so thit tliu cover wül draw down w.vy snuirly upóu the couten's, 80 as to prevent sluiting auM shuekini on the way. B ixes aro the bost pack.igea, and sbould contain from, say, 150 'o 300 - Large b idios are incoiivjnieat and moro apt to get injiirod Number ihe pack ages, tratk the eontents, grosa woight, atid tare of eaeh uu the cover, place in voiee of fhe lot ip oiie paekaire, marked " bill." and smid a duplicato bjtnuil; (Jiroot pla'mly to the coicignee, plaeiiig nasno of qonsignor also on eaoh package.