104 PROGRESSIVE POULTRY CULTURE 



shouldi be too large to 'be removed at one operation the 

 spoon should) be used to gather any fragment that re- 

 mains. If any part remains it may grow again and the 

 bird retain breeddng power. If the castration is not 

 complete the creature is termed 1 a "slip." 



Removing the spreader, the opening in the side of 

 the chicken closes andi the skin which in the first of the 

 operation had! been drawn back over the hip, slips for- 

 ward so that the incision between the ribs is covered 

 by whole skin. The wound in the skin itself lies for- 

 ward of the incision between the ribs. The bird is re- 

 leased and may be fed and watered immediately. He 

 has not noticed) much about the operation except when 

 the blade cut the surface skin. When put down he 

 begins to eat and appears as hearty as ever. Sometimes 

 the skin over the incision puffs up, after a day or two. 

 A needle run; under the sound skin to the puffed place 

 will let out the gas and there will be no further trouble. 



If in operating, any small veins or arteries are sev- 

 ered there will be some bleeding. The blood) is readily 

 removed by the spoon or by absorbent cotton, if it inter- 

 feres with operating. If the large artery between the 

 organs and the 'back bone is ruptured the chicken will 

 flutter and quickly bleed to death. In this case the bird 

 should be promptly plucked and dressed for table use. 

 Skill is quickliy gained by practice so that chickens may 

 be caponized very rapidly without making slips or caus- 

 ing death. The instruments should, after using, be im- 

 mediately cleansed and sterilized with a one per cent, 

 solution of carbolic acid. 



Spaying is the operation by which the ovary of the 

 pullet chicken is removed) but this is rarely practiced 

 and is not necessary in producing pullets for market. 



FEEDING THE CAPONS AND PULLETS. 



Dry feed in hoppers is the method followed, tending 

 to healthy digestion, uninterrupted growth, plumpness 

 of flesh and sufficient fatness by marketing time, all 

 with reasonable economy of feed-stuffs and saving of 

 labor in caring for the chickens. Grit andi fresh pure 



