red combs, but will never sell as first-class. 



They chase the hens, but do not fertilize the eggs. In 

 caponizing, to avoid making some slips, it requires great 

 care, and a fair chance, small birds of one or two pounds 

 weight, well emptied, a clear day, the sun up high, and the 

 work well done with convenient instruments through a large 

 incision between the two last ribs on the right side. First, 

 if the chicken has had no food for thirty hours, you will 

 have him in condition; next, have a small table two by three 

 feet, and two large strings each three feet long. Fasten a 

 half brick to one end of each string. Now tie one string 

 around his legs and drop the brick over the right end of the 

 table; then the other string tie around the wings, close to 

 the back, and drop the other brick over the left end of the 

 table. He is now tied, and on his left side. Next pick the 

 feathers off over the last rib to the hip bone. Now wet the 

 feathers all around this naked place with very cold water, 

 which numbs the feeling; the wet feathers will push back 

 and stay out of the way better. Now put your forefinger 

 on the hip bone and across the flank to the first rib. Then 

 stick your knife in a half-inch deep there, between the first 

 two ribs, and cut down and forward to the lower end of the 

 ribs, then turn your knife and cut up between these first 

 two ribs to near the backbone. For small chickens use one 

 rubber, and large chickens use two rubbers. The rubbers 

 pull the handles together. 



Now put in the spreaders and open the ribs. Next split 

 the diaphragm which hides the bowels from you, now turn 

 your table so the sunlight will shine inside on the testicles, 

 and all will be seen plainly. Now take the grippers, and 

 with the open ring up, slip under the lower testicle, and 



— 36 — 



