How to Caponize 249 



th^se crossed on Brahmas or Langshans, castrated 

 in September or October, should find ready sale 

 during the high market season. 



Farmers who have cheap food, who are far from 

 shipping points, and therefore kill and ship all at 

 one time in cold weather, might profitably make 

 capons of all young cocks. Those who keep birds 

 until maturity for their own table should do the same. 



The operation. If one desires to attempt the 

 operation without having received personal instruc- 

 tion, he will do well to commence on a fowl that has 

 just been killed for this purpose. He may then take 

 as much time as he desires to study the location, 

 attachment, and removal of the organs without 

 inflicting torture on the fowl. It will be best, how- 

 ever, to hold the fowl, and to perform the operation 

 as though he were alive. The fowl should be held 

 on its side on a table, box or end of barrel and secured 

 by passing a strong cord around its shanks and 

 another around both wings close to the shoulder 

 joints. These cords may be held in place by weights 

 as shown in the illustration. Remove a few feathers 

 on the side over the last two ribs and moisten the 

 others so they will not interfere with the operation. 

 Make an incision well toward the back between the 

 last two ribs, this may be about an inch and a half 

 long and should be kept open by means of a spreader 

 provided for this purpose. The lining membrane 

 of the abdominal cavity should now be hooked and 



