116 POULARDS. 



given in an agricultural magazine published 

 in this country not more than five years 

 ago. It runs thus : " Make an incision 

 with a sharp knife under the lowest rib , 

 with your fingers lay hold of the parts to 

 be extirpated, and cut them away with 

 sharp scissors ; put a stitch or two in the 

 wound !" 



On the Continent this operation is per- 

 formed with more success than in England. 

 In France, hen capons, or, as they are call- 

 ed, poulards, are also frequently made. I 

 am not familiar with this operation, but it is 

 probably more simple than the correspond- 

 ing operation upon the male. The French 

 hen-housewife is said to introduce the finger 

 into the vent, and to obliterate the ovaries 

 by squeezing them against the back bone. 



We are indebted to Mr. Bela Badger, of 

 Philadelphia, for its successful introduction 

 into this country ; and this method is so 

 clearly and minutely described in the Cul- 

 tivator for 1842, that we shall make no 

 apology for transcribing it, in all its details. 



The instruments are six in number, and 

 made of silver, steel, or brass. 



