250 Farm Poultry 



cut through or torn. The intestines may be pushed 

 away from the back and the testacles readily seen. 

 These may be removed by proper instruments. The 

 manufacturers of caponizing instruments furnish 

 instruments for the various parts of the operation and 

 accompany them with explicit instructions for the 

 beginner. 



Preparing capons for market. "Capons, like 

 other fowls, should be fasted twenty-four hours 

 before killing, that the crop may be empty and 

 therefore need not be removed. The head, the 

 distinguishing mark of a capon, has a particularly 

 long and pointed appearance and should always be 

 left on. They should be bled by cutting inside the 

 mouth or throat. The neck and saddle feathers are 

 unusually large and fine; these and the small size 

 of the tail distinguish a capon from any other fowl; 

 therefore they are left on, as well as the feathers on 

 the leg from the hock joint half way up the thigh 

 and those on the outer joints of the wings. The 

 breast, back, the wings next to the body and the 

 upper part of the thighs are picked clean. They 

 should be dry-picked without tearing the skin, and 

 the head, mouth, shanks and feet washed clean. 

 Care should be taken to remove all clotted blood 

 from the mouth. Capons for the New York markets 

 should be sent undrawn. Some Boston dealers 

 receive them undrawn. They should be packed 

 in boxes or flour barrels washed clean and lined 



