Marketing Ccqwns 231 



might profitably make capons of all roosters. 

 Those who keep birds until maturity for their 

 own table should do the same. There will be 

 little gained by caponizing birds in May or June 

 if they are to be marketed by Christmas, as the 

 birds have not sufficient time to fill out."* 



Preparing capons for market. "Capons, like 

 other fowls, should be fasted twenty -four hours 

 before killing, that the crop may be empty and 

 therefore need not be removed. The head, the 

 distinguishing mark of a capon, has a particu- 

 larly long and pointed appearance and should 

 always be left on. They should be bled by cut- 

 ting inside the mouth or throat. The neck and 

 saddle feathers are unusually large and fine ; these 

 and the small size of the tail distinguish a capon 

 from any other fowl; therefore they are left on, 

 as well as the feathers on the leg from the hock 

 joint half way up the thigh and those on the 

 outer joints of the wings. The breast, back, the 

 wings next to the body and the upper part of 

 the thighs are picked clean. They should be 

 dry-picked without tearing the skin, and the head, 

 mouth, shanks and feet washed clean. Care 

 should be taken to remove all clotted blood from 

 the mouth. Capons for the New York markets 

 should be sent undrawn. Some Boston dealers 

 receive them undrawn. They should be packed 



* Bulletin No. 20, Rhode Island Agricultural Experiment Station. 



