Jasper County Democrat, Volume 15, Number 11, Rensselaer, Jasper County, 11 May 1912 — PACK CHICKENS FOR MARKET [ARTICLE+ILLUSTRATION]

PACK CHICKENS FOR MARKET

Fowls Should Not Carry Too Much Fat but Just Enough to Mak* Flesh Tender When Cooked. An over-fat fowl is almost as objectionable as a lean one. To fatten chickens properly they should be so fed as to have just enough fat to make them fleshy and to cook well. The fat should be well intermixed with, lean meat Most buyers of chickens prefer crate-fed birds, as they believe them to be superior to those fed in loose

Chicken Weighted by Shaping Board, pens. It does not make much difference how chickens are fed, so long as the fat is laid on in proper quantities and with right distribution. The bird should be killed by a knife blade piercing the brain, as this promotes free bleeding. It should be hung up by the feet, head down, and plucked before it becomes cold. Poultry buyers prefer chickens that have about two inches of feathers adjoining the head. ( After being plucked, the bird should be placed on a shaping board, the weight on top, to give it a compact appearance. Never allow chickens to remain hanging by the legs after being plucked, as it gives them a thin and leggy appearance.