POULTRY NOTES

Northern Advocate, 29 December 1934, Page 15

POULTRY NOTES

KILLING AND DRESSING. THE BEST METHODS. All fowls should be starved for twenty-four hours before killing, more especially if they are not going to be dressed immediately. Killing is best done by stretching the neck, breaking it but not breaking the flesh. This loaves a cavity for the blood, and docs not make the carcase unsightly. If the weather bo cool, a fowl should be “hung” for at least 36 hours, but this is a matter for individual consideration. Strictly speaking, whilst plucking can be done immediately after killing, the dressing should not be done until just before the bird is required for the oven. Cool-stored fowls are never cleaned before storing. If the fowls are being dressed at home, it is not advisable to waste time trying to dry-pluck them. It is trying work and the skin of young birds is very easily torn. Scalding first is quite the best plan, and the water should not bo boiling. Reckon to use two parts of boiling to one of cold water, and completely immerse the fowl only long enough to loosen the feathers. Frisk round whilst under the water in order to thoroughly drench all the feathers. Properly scalded, the feathers will almost rub off. Cleaning is a messy business until you are used to it, but a little experience will soon make for proficiency. When all the feathers have been removed, cut off the head where the neck is broken. Cut the skin down the back of the neck, exposing the neck itself,’ which should be removed as close to the backbone as possible. If there is any food in the crop, it had better be removed during this operation. Slide a finger into the interior, and loosen all fixtures. After wiping up surplus blood, reverse the body and cut off the legs at the knees, or just below the knee joint. With a sharp knife cut off a circle of skin around the vent, removing the vent entirely. Next make a cut across, not up and down, the abdomen, large enough to insert the fingers. The intestines will easily be removed, leaving only the heart and the reproductory organs to be freed and removed. It is not essential to remove the kidneys and lungs. Then remove any surplus fat, which is easily seen if present, wash thoroughly in clean, cold water, and after wiping dry, fold the wings qnder, force the legs down and tie or fix them in place, and fold back the neck skin under the back.

Leave to cool thoroughly in a flyproof safe. Even in very hot weather a bird carefully dressed will keep fresh for at least 24 hours, and the longer it can be left the better. Good cooks prefer that the giblets be saved for making gravy, so the liver, the heart, the feet, the neck, and the external part of the gizzard should be saved. Slice the gizzard half apart, and surrounding the contents will be seen a thick, crimped skin. This can be peeled off quite easily, leaving the meaty portion quite clean. Giblet pie is considered very tasty. TIMELY TALK. Decrease the amount of protein in the rations of chicks over ten weeks of age. If they receive too much at this age they will mature too quickly.

Always kill off weakly chicks as soon as they are noticed. If left they are not likely to recover and they may spread disease to healthy chicks.

Market all surplus male birds just as soon as ail the fertile eggs required have been saved, keeping- only the best cockerels for use as cock "birds next season.

Any pullet which lays underweight eggs should be leg-banded with a special ring, so that she can be culled at the end of the season.

It is not wise to run old and young stock together, as the old birds will bully the growing pullets.

Lack of shell grit will reduce eggproduction, and reduce the health of a good layer.

It is advisable to provide plenty of shade for young stock during the hot, sunny weather.

When a number of cockerels are running together it is common for them to commence sparring and fighting, often with serious results. It is a good plan to place one or more adult males with the youngsters. This will tend to keep peace among the young birds, and prevent them from injuring each other.