246 Farm Poultry 



produce capons decidedly superior to those of other 

 breeds. Large-sized birds that are fat bring the 

 highest prices. 



It is recommended that the fowls should be 

 operated upon when they have attained the weight 

 of about two pounds. Some poultrymen recom- 

 mend that the operation be performed a little 

 earlier in life, while others are very successful in 

 operating upon birds that are somewhat older. 

 Without doubt the best time will depend somewhat 

 upon the condition of the bird. If the fowls are 

 growthy and thin, a somewhat lighter weight will 

 suffice than if the fowls are very plump. In a general 

 way, authorities on caponizing recommend that the 

 operation be performed when the fowls are from 1J/2 

 to 2^2 pounds in weight. 



Sometimes birds of the larger breeds may be 

 operated upon when 3 pounds in weight or even 

 larger, but they should never be over six months 

 old. It is more difficult to operate on young, small 

 birds on account of lack of room to perform the 

 operation. On the other hand, as the birds become 

 older the testacles increase in size and the blood- 

 vessels supplying these organs are more likely to 

 be ruptured. 



Chickens to be operated upon should be fasted 

 from twelve to twenty-four hours, and in some 

 cases even forty-eight hours is recommended. It 

 is suggested not only to withhold food, but, during 



