Grade. 

 Date.. 



EXERCISE 27 

 THE OPERATION OF CAPONIZING 



Object. To study the details of and become expert in the operation of 

 caponizing, and to determine the profits resulting from the practice. 



Equipment. One or more complete caponizing sets; caponizing table, 

 in the absence of which a barrel will answer; a small quantity of disinfectant; 

 a number of cockerels, about ten to fourteen weeks old, properly prepared 

 for the operation by starvation for thirty-six hours or more. If the operation 

 is to be performed out-of-doors a bright day is best; if indoors, an electric 

 light on a hanging cord is of great advantage. 



Procedure. Step 1. Weigh, band, and record age and variety of each 

 bird before commencing to operate. 



Step 2. Perform the operation carefully, following detailed instructions 

 given on pages 395 to 399 in Productive Poultry Husbandry, making close 

 study of the illustrations. 



Step 3. Keep a record of all deaths and slips and the causes, and keep 

 notes on all birds upon which you operate, stating apparent success of each 

 operation. 



Step 4. Keep a record of the time required on each bird and observe 

 increase of speed as you become more familiar with the operation. 



Step 5. Use different sets of instruments and determine the efficiency 

 of each type. 



Step 6. Weigh the caponized birds at future intervals to determine rate 

 of growth and, if possible, compare with a similiar lot of cockerels. From this 

 data figure the financial gain from the practice. 



Leading Questions. 1. What methods were used in preparing the birds 

 for the operation? 



2. What were the ages of the birds used? What age did you consider 



the best? 



95 



