CHAPTEE X. 

 CAPONIZING HOW IT IS DONE. 



Strange as it may seem, we have met with a number 

 of ordinarily intelligent persons who supposed a capon 

 to belong to a distinct race of fowls, as do Games, Ban- 

 tams, etc. For fear that others may have a similar no- 

 tion, it may be well to say that a capon is a castrated fowl. 

 It bears the same relation to other male fowls that an 

 ox does to a bull, and may be produced from any breed 

 of fowls. A capon brings in market 50 per cent more 

 than an ordinary fowl, and often double the price of a 

 common male bird ; besides, a capon will reach double 

 the weight of a common fowl at the same age. As there 

 is no difficulty whatever in caponizing, and the instru- 

 ments cost very little, the practice might become very 

 general. 



Capon raising is a profitable branch of poultry culture 

 which is not likely to be over done. The art of capon- 

 izing is easily learned. A neighbor of the writer learned 

 to practice it a few years ago, and last year raised a large 

 number of these delicious fowls. He informed me that 

 he lost not more than two per cent, and that there is no 

 need of losing any if the birds are empty of food, and 

 the operator has sufficient light to do his work well. 

 Good fat capons will bring fifty per cent more per pound 

 than other fowls will sell for, and very large capons much 

 more than that. The conditions for success are the pos- 

 session of hens of a large breed, and the use of judicious 

 crosses to produce quick growth with hardiness of con- 

 stitution and aptitude to lay on flesh. 



A poultry producer of large experience says : ( ' Hav- 

 ing practiced the operation for several years, the writer 

 (98) 



