CAPONISING. 165 



every feather fully displayed to the gaze of the hen, as 

 well as the marked preference which a hen usually 

 exhibits for one male more than others. 



But Avith the domesticated bird we have deprived it 

 of the operation of this law ; and it therefore becomes 

 highly essential, if the health and beauty of the bird are 

 to be maintained, that we should deprive the inferior 

 birds of the power of reproducing. 



This could, of course, be done by keeping all the 

 inferior males in one enclosure, and the inferior females 

 in another ; and if no other advantages could be 

 expected from depriving them of their breeding organs, 

 this would be the best plan. But if we take, as an 

 analogy, w^hat happens with poultry when so deprived, 

 viz., that they become much tamer, more thoroughly 

 domesticated, grow larger, keep fat on less food, do not 

 fight amongst themselves, are less subject to disease, 

 and live to a greater age, we see that the subject of 

 caponising the Ostrich becomes one of importance. 



The turning of cockerels and poulets into capons and 

 poulards is comparatively a simple matter, and is 

 largely practised in France. Tlie operation is per- 

 formed when the bird is about six weeks old. It is 

 first fasted for a considerable period to reduce the size 

 of the entrails ; the bird is then laid on its right side, 

 the legs drawn back, the outer skin drawn forward, and 



