PO UL TR T- CRAFT. 1 85 



268. Caponizing. The question of the profitableness of caponizing 

 cannot be settled for all classes of poultry keepers, in all sections of the 

 country, on the same basis. Such matters have a way of gradually adjusting 

 themselves to conditions. There can be no doubt that the practice of caponiz- 

 ing is growing. It seems at present equally clear that caponizing is being 

 found profitable mostly in sections where grain is cheap, and is gaining favor 

 more among farmers than among poultrymen. The reasons for this seem 

 clear. The special poultry farmer, with limited accommodations, and under 

 the necessity of buying food for his stock, cannot afford to keep on hand any 

 considerable quantity ot stock that is not earning something to swell his 

 current income. He makes more by devoting his space and time to laying 

 hens than he could by buying grain to feed to capons ; but with the general 

 farmer it is otherwise. He has not the special facilities needed to handle 

 many early chicks, and therefore cannot always get his surplus cockerels to 

 market while they will bring good prices as broilers or soft roasters. The 

 food consumed by a fowl costs him comparatively little, even when he feeds 

 salable grain. If instead of marketing his cockerels when, at five or six 

 pounds each, they would bring him only a few dollars a dozen, he can 

 caponize them, and with twenty or thirty cents worth of corn, (or, even 

 using a more costly grain), he can produce capons which will weigh ten or 

 twelve pounds when the market is at its best, and may then net him twelve 

 to sixteen cents a pound, he can make cockerels every bit as profitable as 

 pullets. 



The demand for nice large capons is constantly increasing small ones are 

 salable, but do not bring the best prices. The supply now comes chiefly 

 from Indiana, Illinois, and Iowa, all great grain growing and poultry 

 producing states. 



The operation of caponizing is not particularly difficult. To perform it, 

 instruments specially made for the purpose are required. These can be 

 found advertised in poultry journals, and as full instructions for operating, and 

 for the care of the birds before and after the operation, are furnished with 

 each set of instruments, the details of the operation need not be given here. 

 The operation, of course, requires skill, which comes only with practice. 

 The per cent of loss of birds caponized by a skilled operator, is small. The 

 large breeds make the best capons. Chicks not capable of making large 

 growth are hardly worth caponizing. The operation is performed at two or 

 three months preferably before the comb begins to develop. 



