402 BROILERS, ROASTERS, AND CAPONS 



REVIEW. 



1. Name five types of market poultry and tell which is in greatest demand. 



2. How does broiler raising rank as a branch of the poultry industry? 



3. Define a broiler. 



4. Give the market types of broilers. 



5. Outline broiler seasons. 



6. Give six features required in a desirable broiler. 



7. Which type of bird is best adapted to broiler raising? 



8. Outline the essential features in broiler management. 



9. Discuss broiler prices at different seasons. 



10. What is the relation between cost of production and profits? 



11. What is a fryer? 



12. What sections are noted for roaster growing? 



13. What is a roaster? Give the desirable features. 



14. Discuss the market types of roasters. 



15. What breeds are best adapted to roaster growing? 



16. Discuss roaster seasons and prices. 



17. What can you say of the capon industry? 



18. Give seven advantages of capons over cockerels for meat. 



19. Discuss market requirements and demand for capons. 



20. What is the proper age to caponize? Why? 



21. Describe the instruments necessary. 



22. How should the bird be prepared for the operation? 



23. Describe the operation in detail. 



24. What is a "slip"? 



25. Describe the resulting changes in the appearance of a capon. 



26. How should capons be marked? 



27. What is spaying? Why not profitable? 



References. — Feeding Experiments with Capons, New York Bulletin 53. 

 Capons and Caponizing, by Robert R. Slocum, U. S. Farmers' Bulletin 452. 

 Capons for Kansas, by W. A. Lippincott, Kansas Circular 27. Capons, by 

 O. M. Watson, South Carolina Bulletin 62. Capons and Caponizing, by F. L 

 Washburn, Oregon Bulletin 31, 



