A SELF-SUPPORTING HOME 



of gratifying the palate. The capon now 

 ranks high above ordinary poultry without 

 any special methods of feeding. How much 

 greater must its superiority be when fed for 

 flavor as well as for tenderness and size ! 

 Now and then some enthusiastic thorough- 

 bred raiser will descant on the merits of his 

 favorite breed, " their tender, juicy flesh 

 and rich, highly flavored eggs, not to be com- 

 pared with the 'dunghills' long ago dis- 

 carded," forgetting that the "dunghills" 

 were truly named, and that from hard scratch- 

 ing in the barnyard for a living resulted the 

 small, tough bodies and ill-flavored eggs 

 complained of. His thoroughbreds have a 

 yard to themselves, are fed on the choicest 

 grains and grasses, and have only pure 

 water to drink. Feeding for flavor must 

 sooner or later become a generally acknowl- 

 edged part of poultry culture. 



After the fattening has been successfully 

 accomplished, correct killing and dressing 

 must follow to insure excellence. Twenty- 



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