CAPONS 393 
a decided yellowness of skin and legs. It is doubtful, however, 
if this procedure is profitable in the long run. A bird with hand- 
some plumage is more attractive as a capon, for in- dressing much 
of the plumage is left on; hence the partridge-colored birds are 
used to a considerable extent. 
Proper Age for Caponizing—Cockerels can be caponized at 
any age, but it is not advisable to perform the operation after the 
birds are six months old, for by that time the natural function of 
the organs becomes so firmly established that their removal is apt 
to be disastrous. Neither is it wise to caponize a bird when too 
young, for the organs are not sufficiently developed to be easily 
removed, being very soft and easily torn. In determining the 
proper time to caponize, size should be the guide rather than age, 
the best time being when the birds weigh from one to one and one- 
half pounds, or after they are two months old. June, July, Au- 
gust, and September are the best months for the operation, because 
the spring-hatched chicks then reach the right size; birds capon- 
ized at this time will be ready for market during the months of 
December, January, February, and March, the season of the 
greatest demand and best prices. High prices at this time are 
partly due to a falling off in the supply of cockerels, which are so 
abundant in the fall and early winter; the capons fill in the gap 
caused by this reduced supply of cockerels on the one hand, and 
the natural supply of spring broilers on the other. This is not 
necessarily the capon season; it is only so termed from the fact 
that few, if any, are produced at any other season. 
Instruments and Equipment Necessary.—Before performing 
the operation, one should either see it done by an expert or prac- 
tise on dead birds until familiar with the location and appearance 
of the organs to be removed and the place for the incision and the 
manner of making it, after which perfection in the operation is 
simply a matter of practice. The student of caponizing should 
first secure a reliable set of instruments and become familiar with 
the name and purpose of each. There are many sets on the mar- 
ket which are far from perfect in design, but the ones here illus- 
trated are in most respects similar to those used by professional 
caponizers. Instruments should be chosen for their rigidity and 
durability, as well as efficiency and design. The best sets are 
made double,—that is, each end of an instrument is designed 
for some particular purpose. The set illustrated (Fig. 181) com- 
prises four instruments, as follows: Spoon and hook, forceps and 
