Grade . 

 Date.. 



EXERCISE 27 

 THE OPERATION OF CAPONIZING 



Object. — To study the details of and become expert in the operation of 

 caponizing, and to determine the profits resulting from the practice. 



Equipment. — One or more complete caponizing sets ; caponizing table, 

 in the absence of which a barrel will answer; a small quantity of disinfectant; 

 a munber of cockerels, about ten to fourteen weeks old, properly prepared 

 for the operation by starvation for thirty-six hours or more. If the operation 

 is to be performed out-of-doors a bright day is best; if indoors, an electric 

 light on a hanging cord is of great advantage. 



Procedure. — Step 1. — Weigh, band, and record age and variety of each 

 bird before commencing to operate. 



Step 2. — Perform the operation carefully, following detailed instructions 

 given on pages 395 to 399 in Productive Poultry Husbandry, making close 

 study of the illustrations. 



Step 3. — Keep a record of all deaths and slips and the causes, and keep 

 notes on all birds upon which you operate, stating apparent success of each 

 operation. 



Step 4, — Keep a record of the time required on each bird and observe 

 increase of speed as you become more familiar with the operation. 



Step 5. — Use different sets of instruments and determine the efficiency 

 of each type. 



Step 6. — Weigh the caponized birds at future intervals to determine rate 

 of growth and, if possible, compare with a similiar lot of cockerels. From this 

 data figure the financial gain from the practice. 



Leading Questions. — 1. What methods were used in preparing the birds 

 for the operation? 



2. What were the ages of the birds used? What age did you consider 



the best? 



95 



