MARKETING EGGS AND POULTRY 



373 



furnished with the instru- 

 ments, and these need not 

 be repeated here. The 

 operation consists in mak- 

 ing an incision near the 

 thigh and between the two 

 last ribs and removing the 

 testicles with the proper 

 instrument. 



The object in caponizing 

 is to produce a better qual- 

 ity of flesh and to make 

 the surplus cockerels more 

 marketable. A capon will 

 sell for practically twice 

 as much per pound, and 

 often more, than a mature 



HENRY DANA SMITH (MASS.) 



Who caponizes 4,000 cockerels a year and 

 sells them as "soft roosters." Mr. Smith is 

 very expert and averages about 50 an hour. 

 (Photo by A. G. Lunn.) 



DRESSED CAPON 



rooster. Under pres- 

 ent conditions, how- 

 ever, it will pay to sell 

 the males as broilers 

 when the broiler mar- 

 ket is good. This ap- 

 plies where the chicks 

 are hatched early. The 

 capon market, except 

 in isolated cases, is not 

 yet highly developed. 

 It will develop as con- 

 sumers become edu- 

 cated to the superior 

 meat quality of the 

 capon. As indicating 

 the possibilities, it may 



