CHAPTER XXVIII 



CAPONS 



This is a branch of the poultry business that is not much followed 

 in California, and yet it can be made one of the most profitable side 

 lines of the business. 



A lady near Los Angeles, who breeds Wyandottes, started to 

 raise capons for market some two years ago, and her experience 

 was that she needed a factory where she could turn out so many a 

 day. The S. P. and Salt Lake R. R. Companies would have taken 

 several dozens a week, and of course, she could not supply the 

 demand, because she had only a small place and a few hundred 

 chickens. This is not a supposition, for the lady told me the facts 

 herself. 



Another fact I can vouch for in regard to capons is that of a 

 friend in Sonoma County who caponized some White Orpingtons, 

 that increased in size at a much less cost for feed when if they had 

 been left in a natural condition. The birds were just as quiet as hens; 

 he kept them in a very small yard and at the age when they would 

 have brought about ten cents a pound if the owner had kept them 

 so long, they netted him thirty cents a pound, and each one weighed 

 from ten to twelve pounds. 



Now these are facts that I can vouch for, and it would appear 

 to me that there should be more enterprising poultrymen who have 

 a little ranch willing to try out this branch of the business. The fact 

 that capons are quiet, making no noise crowing or fighting and that 

 the meat is of such high quality, commanding a high price, should be 

 inducement enough. 



Best Breed for Capons 



As a matter of fact, there is no "best breed" for anything wholly. 

 The best breeds are always conditional, or dependent on what they 

 are wanted for. In the case of capons for railroad dining cars I am 

 told that a capon weighing from eight to ten pounds is the most 

 desirable. 



For this size capon the Wyandottes fill the bill exactly; these 

 birds have a good breast, the meat is of good quality and white in 

 color; or a Houdan and Wyandotte cross would be good. 



The next in size would be the Barred Rocks, and by way of 

 improving the quality of meat, cross with Cornish. 



