228 Farm Poultry 



It is recommended that the fowls should be 

 operated upon when they have attained the weight 

 of about two pounds. Some poultrymen recom- 

 mend that the operation be performed a little 

 earlier in life, while others are very successful 

 in operating upon birds that are somewhat older. 

 Without doubt the best time will depend some- 

 what upon the condition of the bird. If the 

 fowls are growthy and thin, a somewhat lighter 

 weight will suffice than if the fowls are very 

 plump. In a general way, authorities on capon- 

 izing recommend that the operation be performed 

 when the fowls are from 1% to 2% pounds in 

 weight. 



Chickens to be operated upon should be fasted 

 from twelve to twenty -four hours, and in some 

 cases even forty- eight hours is recommended. 

 It is suggested not only to withhold food, but, 

 during a considerable period of the fasting, to 

 withhold water as well. Fowls are fasted in 

 order to empty the digestive organs and to de- 

 plete somewhat the quantity of blood, and 

 thereby reduce the danger of rupturing the 

 blood-vessels while performing the operation. 

 One great danger is in the liability of rupturing 

 the arteries which are situated very near the 

 organs that are to be removed. When it is 

 borne in mind that the abdominal cavity is 

 opened and that the intestines are pushed asido 



