CAPONS 391 



time; sweeter meat of finer flavor; a much higher selling price; a 

 lower cost, due to ease of fattening; a more docile disposition and 

 better endurance of close confinement; can be used when desired 

 for hovering young chicks. 



During the same period of growth it is possible to produce 

 capons which will weigh one-half more than they would normally 

 weigh. A cockerel of the American breeds at eight months of age 

 will weigh from four to five pounds. The same bird, if caponized 

 when about twelve weeks old, can easily be made to weigh from 

 six to eight pounds at eight months, and at the same time the 

 flesh of the capon will be more tender, of finer texture, and of 

 superior flavor. True capon flesh is much sweeter than that from 

 the cockerel of the same age. The term " Philadelphia capon " 

 is familiar to everybody connected with the industry, or who 

 appreciates excellent quality in chicken flesh. At marketing 

 time, or eight months of age, the capon will command on the 

 market from twenty-two to thirty cents a pound, according to 

 the season, while the cockerel would bring only from thirteen to 

 twenty-five cents. These differences vary considerably through- 

 out the year, the highest capon prices being during the holidays. 

 The cost of feeding the capon during the eight-months' period 

 will have been much less than that for the cockerel, due to the 

 fact that more of the feed consumed is stored up in the body as 

 flesh, and less converted into energy. After caponizing, the dis- 

 position is modified: The birds become more quiet and gentle, 

 endure close confinement quite well, and lose inclination to fly 

 over obstacles, or to quarrel and fight one another. 



When desired, the capon can be used in colony houses during 

 the early spring to hover and furnish heat for chicks as they are 

 put on the range. The capon develops such a maternal instinct 

 that he will protect and care for the young chicks. 



The greatly enhanced value, resulting from sucn a simple 

 operation, is a good reason why more capons should be produced. 

 Another reason is that the markets throughout the country are 

 but sparingly supplied with capons, and the demand for them 

 from lovers of delicate poultry meat is great. In many European 

 countries few, if any, surplus cockerels are allowed to reach ma- 

 turity as cockerels, but they are caponized and converted into a 

 high-grade and greatly demanded table luxury. France is noted 

 for the high quality of her poultry meat. The time will doubt- 

 less come when the poultryman will find it difficult to dispose 



