CHAPTER X. 
CAPONIZING—HOW IT IS DONE. 
Strange as it may seem, we have met with a number 
of ordinarily intelligent persons who supposed a capon 
to belong to a distinct race of fowls, as do Games, Ban- 
tams, etc. For fear that others may have a similar no- 
tion, it may be well to say that a capon isa castrated fowl, 
It bears the same relation to other male fowls that an 
ox does to a bull, and may be produced from any breed 
of fowls. A capon brings in market 50 per cent more 
than an ordinary fowl, and often double the price of a 
common male bird ; besides, a capon will reach double 
the weight of acommon fowl at the same age. Asthere 
is no difficulty whatever in caponizing, and the instru- 
ments cost very little, the practice might become very 
general. 
Capon raising is a profitable branch of poultry culture 
which is not likely to be over done. The art of capon- 
izing is easily learned. A neighbor of the writer learned 
to practice it a few years ago, and last year raised a large 
number of these delicious fowls. He informed me that 
he lost not more than two per cent, and that there is no 
need of losing any if the birds are empty of food, and 
the operator has sufficient light to do his work well. 
Good fat capons will bring fifty per cent more per pound 
than other fowls will sell for, and very large capons much 
more than that. ‘The conditions for success are the pos- 
session of hens of a large breed, and the use of judicious 
erosses to produce quick growth with hardiness of con- 
stitution and aptitude to lay on flesh. 
A poultry producer of large experience says: ‘ Hav 
ing practiced the operation for several years, the writer 
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