148 



THE PEOPLE'S PRACTICAL POULTRY BOOK. 



fine the cockerel between the two weights, on a table or board, as you choose, 

 (see engraving,) laying him with the left side downwards, and placing his 

 wings locked across the back, which assists in holding him. down ; the legs 

 extended backward, with the upper one drawn furthest out. Leave the head 



and neck free. Pluck the feathers from 

 the right side, near the hip-joint, from an 

 inch to an inch and a half in diameter, 

 and on a line with the shoulder. Then 

 proceed with the business as directed 

 elsewhere. 



TO CAPONIZE YOUNG PULLETS. 



Young pullets may also be caponized, 

 so as to deprive them of their reproduc- 

 tive powers. It has the same effect upon 

 them that it does upon the cockerels rendering them more easy to fatten. 

 A pullet that has no inclination to lay regularly can be got rid of in this way 

 with profit to the breeder. The usual method of making poulardes, as capon- 

 ized hens are termed in France, is to extirpate the egg-cluster, or ovaries, in 

 a similar manner to extracting the testicles from young cocks. Mr. YARRELL 

 says, however, " that it is quite sufficient merely to cut across the egg-tube 

 or oviduct, with a sharp knife." Birds after once being caponized are never 

 subject to the natural process of molting. 



Pro. 3. 



