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Of the standard breeds, the Light Brahmas, Buff Cochins, Lang- 

 shans, Plymouth Rocks, Indian Game and Dorking are the best. It 

 \\ill also pay breeders of Orpingtons, R. I. Reds, AVyaiidott.es and 

 other varieties to caponize their cockerels. 



The labor required in feeding is less than with young chickens. 

 The cost of caponizing is very small where an expert's service can 

 be obtained, and an expert 

 should be employed where pos- 

 sible. The price of caponizing 

 ranges from four cents on up 

 to fifteen cents. This usually 

 depends on the number, breed 

 and size of cockerels. The 

 methods of operation can be 

 learned from the printed in- 

 structions that accompany most 

 all advertised instruments, but 

 anyone endeavoring to teach 

 himself should operate on sev- 

 eral dead cockerels before at- 

 tempting live ones. If not done, 

 death is almost sure to come to 

 the first ones he operates on. 



A large number of people 

 hesitate in caponizing, feeling 

 it to be cruel to the bird. This 

 is not true/ because long ex- Rose Comb Rhode Island Red " 



perience has proved different, and also the operator bestows an un- 

 limited amount of kindness on the bird, even if there were no other 

 considerations or return. Most every one who has had anything at 

 all to do with poultry has seen cockerels fly at each other time after 

 time, tearing flesh and feathers with beak and cutting with spurs. 

 Before they could be separated there has been a disfigured comb, and 

 sometime a blind eye, and generally a cut-up bird. This is the cruelty 

 of the cockerel before he is caponized, but after this (caponized) his 

 habits are entirely changed. His disposition is quiet and peaceful, 

 habits mild and tending to a solitary life and satisfied wherever you 

 put him. 



DIRECTIONS FOR CAPONIZING. 



The first and most important thing of caponizing is having your 

 cockerels in shape to operate on. From twenty-four to thirty-six 

 hours before performing the operation, select the cockerels you in- 

 tend to caponize (should be from two to five months old), confining 

 t lirm in a clean, dry room or pen, without water or food. To do this 

 with the best results, confine them early in the morning, and about 

 noon the next day they will be in excellent condition to perform the 

 operation. If the day is cloudy or wet, you should not caponize, but 

 let it go until a bright day. As much light as possible is needed. If 

 the day is cloudy and you decide not to caponize, then the birds may 

 be given a little water and food if necessary, but not too much. The 

 object in starving them in this way is to have their intestines empty 



