FATTENING AND MARKETING. 139 



to let them have all the fattening food they can be 

 tempted to eat. 



The caponizing or emasculation of male chickens 

 may be mentioned here, as it pertains to their better 

 preparation for market. The manner of performing 

 the operation can best be learned under a skilled 

 operator, but those who sell the necessary instruments 

 cJend with them instructions from which, with prac- 

 tice, any one may become proficient in the art. The 

 effect on chickens is the same as on animals, it makes 

 the subject quieter in disposition and greatly improves 

 the quality of the flesh. Capons, therefore, are easier 

 to manage, easier to fatten and bring a better price 

 than any other poultry except early broilers. 



It is generally the later hatched cockerels that are 

 caponized. The earlier ones pay best to sell as 

 broilers or roasters. All hatched before the ist of 

 April can be marketed before the July drop in price 

 occurs, or kept over for the early fall trade. The 

 cockerels of the April, May and June broods are ready 

 for the operation in from three to four months from 

 hatching and will have ten months in which to grow 

 for the capon market, which includes the period 

 between the middle of January to the middle of April. 



The breeds best adapted for capons are the 

 medium and large ones or their crosses. 



In preparing and dressing poultry for market the 

 intelligent poultry keeper will seek to learn what the 

 general market requires and what special requirement 

 is made by the market to which he is about to ship. 

 Dry-picked poultry sells best in all markets. By this 

 manner of dressing the skin retains its color and the 



