372 POULTRY BREEDING AND MANAGEMENT 



producer by direct shipments. This should also encourage 

 a much greater consumption of poultry. 



Loss in Killing and Dressing. This loss is usually con- 

 sidered the weight of feathers plucked and the blood drawn 

 from the fowl. The head and feet are left on and the 

 carcass undrawn. The following table shows results secured 

 at the Oregon Station from 88 fowls : 



Liveweight 348 pounds 



Dressed weight 306.8 " 



Loss 41.2 " 



Per cent, loss 11.8 



The dressing percentage varies with the condition, age 

 and breed of fowl. A fair average would be 88%. 



Edible Meat on the Fowl. The percentage of edible 

 meat varies with the breed, the condition of the fowl and 

 its age. Work at the Oregon Station indicated that a fowl 

 in fair condition has about 60% edible meat. The waste 

 was found to be about as follows for a fowl weighing seven 

 pounds : 



Feathers and blood 8 ounces 



. Offal 27 " 



Head, bones, shanks 8.2 " 



Total loss 2 Ibs. 11.2 " 



Edible meat . .... 4 Ibs. 4.8 " 



Capons and Caponizing. Capons are castrated males, 

 or males with the sexual organs removed. The operation 

 of removing the testicles is called caponizing. These organs 

 are within the body cavity of the fowl attached to the back 

 and lie close to the lungs and heart. The operation is a 

 delicate one, and special instruments are made for the pur- 

 pose. By following directions closely the amateur may 

 soon become expert. Full instructions for operating are 



