1094 THE PEOPLE'S FARM AND STOCK CYCLOPEDIA. 



For shipping live chicks the coops should be light, strong, 

 durable, and large enough so that the occupants can stand or 

 sit without too much crowding. Folding coops are the best, 

 because they occupy the least space when returned empty. A 

 coop holding four dozen is a very convenient size, but do not 

 crowd the four dozen all in together; it is better to divide the 

 coop into two or four compartments. The bottom of the coop 

 should be covered with dry sand. Have all the chickens in a 

 coop as nearly of one size as possible. Do not put in a few in- 

 ferior ones to " make out a dozen," thinking that the good 

 chickens will sell the poorer ones ; two or three undersized 

 chickens in a dozen will often injure the sale of the whole lot. 

 When the chicks are to be several hours on the road, feed and 

 water the last thing before starting. 



Fall and Winter Chickens. Chicks that are hatched 

 late in the fall and in early winter can, as soon as they will 

 weigh from one and a half to two pounds each, dressed, be sold 

 in New York and other large cities for winter broilers. They 

 do not bring as high prices as spring broilers, but still the mar- 

 gin for profit is large enough to induce poultry raisers who can 

 reach the large cities to engage in the business. Late in the 

 winter and in early spring when these late fall chicks will dress 

 from three to four pounds each, they are sold for roasters at 

 prices considerable above those obtained for ordinary poultry. 



Capons. Caponizing or castrating young cockerels has 

 been practiced in different countries for many centuries. The 

 object is to increase the weight of the fowl and improve the 

 quality of the flesh. Cockerels that have been caponized will 

 at maturity weigh fully one-third more than the ordinary male 

 fowl of the same age and breed ; the flesh is finer grained, ten- 

 derer, and more juicy, and they will bring prices from thirty to 

 fifty per cent higher than common poultry. 



Caponizing is not, as many seem to think, a difficult opera- 

 tion ; any grown person of ordinary intelligence can soon learn 

 to caponize quickly and successfully. The following directions, 

 originally published in the Prairie Farmer, are plain enough for 

 any body : " In the first place, examine carefully the fowls that 



