POULTRY FOR THE LONDON MARKET.

Lyttelton Times, Volume XCV, Issue 10920, 31 March 1896, Page 3

POULTRY FOR THE LONDON MARKET.

By the courtesy of Mr Gilbert Anderson, manager of the Christchurch Meat Company, the following remarks upon a recent shipment of frozen poultry to London, and directions to be followed in future shipments are placed at our disposal for the information of poultry rearers. The account sales showed that the fowls and ducks made from Is 6d to 2s each. The report says: — “ We regret that before these goods were forwarded exact information was not sought as to the best method of preparation for the London market. Both ducks and fowls were trussed, and, with the exception of the stuffing, ready for the oven. They had their feet and heads cut off. These things made them unmarketable, but we placed them to the best advantage, and had it not been for a peculiar short supply on Christmas Eve they would have brought even less money. “ In reply to your enquiry as to whether there is a regular market for similar goods, we cannot advise you to forward poultry except at one period of the year, namely, to arrive here from the middle of April up to the end of May. During this short period there is a good market for spring chickens, ducklings, goslings, and turkey poults, all of which should be from three to four months old and prepared in the following manner. The term in the trade is ‘ set up ’:—Kill the poultry by breaking their necks; do not cut their throats or kill them in any other manner. Pluck off all the feathers except the few at the tip of the wings, which should be turned back in the usual way. Do not cut off the heads, but wrap each head in absorbent paper so that the blood or liquid oozing from the mouth is soaked up and so prevented from running over the carcase and staining it, as soon as thawing sets in. Leave the feet on, but wash off all dirt, or when thawing, the moisture which has condensed on them by the frost will carry some of the dirt with it as it drips on the body, aqd thus stain it and destroy the market value. After the feathers have been removed each bird should be disembowelled, the head wrapped up as described, the wings turned back, the feet washed, and the legs packed close to the body in the usual way. The head can be turned round and folded in a convenient form. Each bird should then be frozen separately, then wrapped in a sheet of absorbent paper-white blotting-paper being the best—and finally wrapped in muslin. After this they should be packed in crates in layers, the apertures of the crates coming just above the level of each tray or layer of birds. This aperture should bo about an inch high, so as to allow the cold air free access. If well frozen separately before placing in the crates, as described, they may then bo packed as close as possible together in the layer without damage, but on no account must they be packed close unless thoroughly hard frozen first, or they will come out misshapen and unmarketable in consequence. “ If the above method be rigidly adhered to, and good prime quality birds sent, then a good market will be found, but not otherwise. The fowls sent in the Tongariro, were very mixed and not white fleshed, the latter being an essential. It is useless sending any but white fleshed fowls. Caro should be taken to grade them evenly for size, and four or six dozen sent in a crate. The goslings, and turkey poults must be

fat fins birds, and not more than four months old at the outside.

• “The prices,, for fowls (spring- chickens) and ducklings will range from three shillings to 3s 6d each. Goslings and turkey’ poults it is difficult to say what they will make, but from 5s each upwards as thev are scarce.

“ Wo would not advise large consignments: but if a medium-sized parcel is sent by each boat arriving in London from _ the middle or even the beginning of April to the end of May, we will undertake that they are placed to the very best; advantge. Christmas is not a good season for anything but turkeys and geese, when about 9d to lOd per lb may be reckoned on for the former and 7d to 8d for the latter. “To assist yon in the mode of setting up poultry for the London market, we are having two fowls and two ducks properly set u.D and frozen, and will send them out by the Tongariro in her ship’s stores frozen chamber. These you can keep in your freezing rooms and show what is exactly wanted.

“ The ducks received by the Tongariro were excellent, and if they had been properly set up would have made 3s each.”