UNIVERSITY 



CAPONIZING FOWLS. 



THE art of caponizing fowls seems to be very little known or understood 

 in this country; we therefore condense from The Farmers' and Planters* 

 Enclyclopedia of Rural Affairs, the modus operandi as practiced by the best 

 and most experienced English, French and Chinese experts, giving from the 

 same source, also, engravings fully illustrating the subject, together with 

 such information as we have been enabled to gather from other sources. 

 Chickens intended for capons should be of the largest breeds ; Brahmas, 

 Cochins, or even Dorkings are fowls well adapted for the purpose. 



FOWLS DESIRABLE FOB CAPONS. 



Any of the Asiatic fowls are most desirable as they make the best capons; 

 Dorking fowls, however, which are deemed better for the table, answer the 

 purpose very well, as their flesh is so much sweeter and more nutritious than 

 that of almost any breed known. The alteration of a chicken into a capon 

 will, in from ten to twelve months nearly double the size of the bird. Per- 

 sons wishing to become expert in the operation of making capons would do 

 well to imitate surgeons, who always try their hand upon dead subjects be- 

 fore performing on the living. 



MANNER OF PROCEDURE. 



The modus operandi, however, is quite simple, and in France and Italy is 

 frequently allotted to mere children. Chickens intended for capons may be 

 operated upon at any age, though when between two and three months old 

 is considered much the best time. Old fowls seldom survive the operation. 

 Previous to cutting, the chickens must be kept entirely from food, and even 

 water, for about thirty-six hours, as experiments have determined this time 

 to insure the best chance of success by causing the bowels to be empty, and 

 lessening the tendency to bleeding. The fowl may be secured either in the 

 Chinese mode, that is to say, lying on its left side with its wings folded 

 back till they meet, and pressed under one foot of the operator, while the 

 other foot is placed on the legs ; or it may be held by an assistant, or what 

 adds greatly to the convenience of the operator, especially in relieving him 

 from the necessity of stooping low, the fowl may be confined by straps, etc., 

 to a table, as seen by reference to figures 1 and 2. 



