Castrating — Caponiziyig 187 



The secret of success in castration is to have the 

 instruments and the parts clean, to use antiseptics 

 freely, to operate quickly, to make the incisions of 

 good size, close to the middle line of the scrotum 

 (raphe) and well forward, to take the testicle off well 

 up, and to give plenty of exercise after the operation. 



Caponizing 



Castrating fowls is called " caponizing, " and the 

 castrated animal is called a "capon." The operation is 

 performed to prevent breeding, to make them grow 

 faster, and to cause them to fatten more easily. Capons 

 weigh, on an average, one -third more than cocks of 

 the same age, and the meat is of much better quality. 



The best time to caponize cockerels is at six w^eks 

 old. They should fast twenty-four hours before the 

 operation. A tilting table, about the height of a 

 barrel, is excellent, but a barrel can be used. The 

 light must be very good. The cockerel is stretched 

 out and confined by loops of cloth to which w^eights 

 are attached. One loop is placed about the wings 

 and another about the legs. The operation is best 

 performed on the left side. At six weeks old, it is 

 not necessary to pluck the feathers. On older animals, 

 however, a few feathers must be removed from the 

 point of operation. An incision about an inch long 

 is made between, and parallel with, the last two ribs. 

 The incision should be made at one stroke through 

 the skin and muscles. The peritoneum, or lining 

 membrane, is then torn through and the intestines 



