Poultry Packers' Guide
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In our eReader you can find the full English version of the book. Read Poultry Packers' Guide 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 Poultry Packers' Guide
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Some packers select this out and pack it separately, and quite frequently stencil same as.
"Choice," to distinguish it from "Fancy," and also give it a different class number.
X. X. X. Poultry.
Strictly cull or canning stock are frequently called X.X.X.
grade or "canners." These are chickens taken from the var- ious classes of broilers, fryers, roasters and fowl, and are not good enough to go into the X.X. or No. 2 grade. They should not contain ducks, geese or turkeys, and are generally packed... in barrels.
Stags.
Your grader should take exceptional care to sort out all the stags from your Fryers and Roasters. By Stags is meant all chickens that have a dark or bluish or hard meated appearance and that will freeze very dark.
24 POULTRY PACKERS' GUIDE.
A large spur is erroneously taken to indicate that a bird is staggy. You will very often find that staggy, hard meated chickens do not show large spurs, and you will also find, especially as the season advances, quite a number of chickens that show large spurs that are not coarse, blue or hard meated.
What to read after Poultry Packers' Guide?
You can find similar books in the "Read Also" column, or choose other free books by Bickel, Milton Valentine, 1877- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Some packers select this out and pack it separately, and quite frequently stencil same as.
"Choice," to distinguish it from "Fancy," and also give it a different class number.
X. X. X. Poultry.
Strictly cull or canning stock are frequently called X.X.X.
grade or "canners." These are chickens taken from the var- ious classes of broilers, fryers, roasters and fowl, and are not good enough to go into the X.X. or No. 2 grade. They should not contain ducks, geese or turkeys, and are generally packed... in barrels.
Stags.
Your grader should take exceptional care to sort out all the stags from your Fryers and Roasters. By Stags is meant all chickens that have a dark or bluish or hard meated appearance and that will freeze very dark.
24 POULTRY PACKERS' GUIDE.
A large spur is erroneously taken to indicate that a bird is staggy. You will very often find that staggy, hard meated chickens do not show large spurs, and you will also find, especially as the season advances, quite a number of chickens that show large spurs that are not coarse, blue or hard meated.
What to read after Poultry Packers' Guide?
You can find similar books in the "Read Also" column, or choose other free books by Bickel, Milton Valentine, 1877- to read onlineMoreLess
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