CAPONS 113 



with full instructions for use, at a low cost, and the Agricultural sta- 

 tions of some states give free demonstration lessons to anyone 

 within the state. The Rhode Island College gives lessons in capon- 

 izing in connection with its poultry course and also sends out, free, 

 a book of instructions. By following these instructions and ex- 

 perimenting for the first time on a dead chicken, any one that is deft 

 can learn it. The operation is performed with apparently little pain 

 to the subject and the minute the bird is released it will eat heartily 

 and walk around as if nothing had occurred. 



In foreign countries the art of caponizing has been known and 

 practiced for ages, yet it is not so common nor are capons so plenti- 

 ful but that prices rule high and capons are considered the choicest 

 of viands and above the reach of any except the rich. In this 

 blessed country there is no reason why the producers of poultry 

 should not feast upon capons, besides having the satisfaction of 

 producing and marketing strictly high class poultry. 



Favorite Breeds for Capons 



In New England the favorite breeds for caponizing are the Light 

 Brahmas and the Cochin and Brahma crosses. They are chosen on 

 account of their large size and slow growth to maturity. The Ply- 

 mouth Rocks follow, together with the Orpingtons and Wyan- 

 dottes. The smaller breeds make, of course, much smaller capons, 

 still they are popular in small families where large size is not re- 

 quired. I have personally caponized only my White Plymouth 

 Rocks. Nothing could be better than capons of this breed. At 

 nine or ten months of age they are in their prime and the juiciness 

 and flavor of their flesh is superb. 



Among the advantages of caponizing are, the birds may be kept 

 together in large numbers, will not quarrel or fight, will not harass 

 the hens and pullets, will not misuse the little chicks, bear crowd- 

 ing and take on flesh more rapidly than cockerels. They make, 

 when trained, most excellent mothers for little chickens, sheltering 

 them under their long feathers and great wings. 



Best Time for Caponizing 



The best time for caponizing is in the early fall, for the reason 

 that the heat of summer does not then retard recovery and also 

 because the late (June hatched) cockerels are then of the best size. 



The best size is from two and a half to three pounds weight and 

 this would be about the weight of June hatched chickens of the 

 American breeds which if caponized in September will be well 

 grown and in good shape for marketing in March, the time of the 

 highest prices. 



It is to the farmers, however, that the recommendation to capon- 

 ize their cockerels for the family table should appeal most strongly 

 for they are the class that would be most benefited by having good 

 capons to eat. It is a simple task to caponize forty or fifty birds 

 and by that simple method a farmer can provide his family with 

 dinners which will be the envy of his less fortunate friends. 



