Side Line Poultry Keeping : "two Dollars a Day From Poultry And Eggs", Revised And Improved
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In our eReader you can find the full English version of the book. Read Side Line Poultry Keeping : "two Dollars a Day From Poultry And Eggs", Revised And Improved Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Side Line Poultry Keeping : "two Dollars a Day From Poultry And Eggs", Revised And Improved
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Where fowls are sold in the local market or shipped to a commission merchant (unless sold alive), they should always be dry picked, but where sold to private customers time will be saved by scalding before plucking. There is a right and a wrong way to do this. In the water in which the fowls are to be scalded put a piece of rosin about as big as an English walnut. The rosin toughens the outer skin and keeps it from breaking or peeling. The water should be just below the boiling point. Take the ...head of the fowl in the left hand and the legs in the right and dip the carcass in the water, back downward, withdrawing it immediately ; then dip it in again, breast downward, and take it out as soon as you can. Now take the carcass and roll a burlap bag around it, letting it remain a few minutes ; then unroll the burlap and begin to pick. After the feathers are removed put in cold water and proceed as described in the preceding section.
FINDING A WIDER MARKET.
What about the man* who has no market at his door or whose local market is exceedingly limited?
What to read after Side Line Poultry Keeping : "two Dollars a Day From Poultry And Eggs", Revised And Improved?
You can find similar books in the "Read Also" column, or choose other free books by Edgar Warren to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Where fowls are sold in the local market or shipped to a commission merchant (unless sold alive), they should always be dry picked, but where sold to private customers time will be saved by scalding before plucking. There is a right and a wrong way to do this. In the water in which the fowls are to be scalded put a piece of rosin about as big as an English walnut. The rosin toughens the outer skin and keeps it from breaking or peeling. The water should be just below the boiling point. Take the ...head of the fowl in the left hand and the legs in the right and dip the carcass in the water, back downward, withdrawing it immediately ; then dip it in again, breast downward, and take it out as soon as you can. Now take the carcass and roll a burlap bag around it, letting it remain a few minutes ; then unroll the burlap and begin to pick. After the feathers are removed put in cold water and proceed as described in the preceding section.
FINDING A WIDER MARKET.
What about the man* who has no market at his door or whose local market is exceedingly limited?
What to read after Side Line Poultry Keeping : "two Dollars a Day From Poultry And Eggs", Revised And Improved?
You can find similar books in the "Read Also" column, or choose other free books by Edgar Warren to read onlineMoreLess
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