UHAP. vi. CAPONISING FOWLS. 637 



space, cannot grow either cabbage or lettuce, but can grow rape, mustard, 

 or maize. These can be grown in boxes with a little earth and manure, 

 and must be well watered. The seed springs very quickly, and in the 

 hot weather is ready in a few days. By having seven boxua, and sowing 

 every day, there is a daily supply of green food. The maize springs 

 twice or three times without sowing again. It can either be cut, or the 

 box placed in the run for the fowls to peck it off. The size of boxes 

 must vary according to the number of fowls kept ; not more than two 

 or three inches of soil is necessary in the boxes. If the space is very 

 limited, the boxes can be placed on the top of the fowl-house, but in 

 the sun as much as possible. This green food can only be grown in 

 the summer months." 



In France and America the system of caponising is largely adopted, 

 and until this example is more widely followed in England we cannot 

 expect to produce such excellent specimens of table poultry. In 

 its physiological bearing the operation corresponds exactly with that of 

 castration as applied to a colt. The following description is that of 

 Farmer Miles. The instruments can be purchased of surgical appliance 

 makers. 



The best birds to operate upon are chickens which have never yet 

 crowed ; and about three or four months old is the best age. The birds 

 must be kept without food for thirty-six hours or more before being 

 operated upon. A good light (sunshine if possible) should be avail- 

 able, and the full light should be allowed to shine in the chicken's side 

 when opened. First take two strong thick pieces of string, or thin 

 cord, three feet long, to one end of each attach a weight, or an equivalent 

 in the form of a brick or stone, fastening the other end of the string to 

 the chicken's legs. Then lay the bird on its left side, and drop the 

 weighted end of the string over one side of the operating table. Now 

 tie the free end of the second string round the bird's wings near the 

 body, and drop the weighted end of this string over the other side of 

 the table. The chicken will thus be properly secured, and the operator 

 must stand so that its back will be towards him. The small feathers 

 from the hip bone to the ribs, over the last rib, must now be plucked 

 off, and the ribs and feathers all round should be wetted with a sponge 

 dipped in quite cold water, or ice can be used if preferred, as this 

 wetting will serve to keep the feathers out of the operator's way, and 

 will also numb the fowl, so that he does not appear to feel the operator's 

 knife. Stick the knife in half an inch deep, between the first and 

 second ribs from the hip bone, and cut downwards and forwards to the 

 end of the ribs. Turn the knife and cut nearly up to the backbone. 

 Now put in the spreader, which is one of the instruments used, temper- 

 ing the tension by the rubber band provided for the purpose, to suit the 

 size of the fowl, and with the spreader open the ribs, after which split 

 the inside strifim that covers the bowels. The upper testicle will not 

 be exposed, and should be grasped by the grippers, which should be 

 given one entire turn over so as to separate the testicle from its attach- 

 ments, except the spermatic cord. Pull the testicle out, and then treat 



