CAPONIZING 135 



develops rapidly, and he grows larger and takes on fat more readilj^ than 

 the ordinary male bird. Caponizing improves the texture of the flesh, and 

 it is now a well recognized fact that the flavor and texture of tlie flesh of a 

 capon is as much imiiroved over that of a cock as the meat of a steer 



Fig. 116 — Miles caponizing knife. 



Fig. 117 — Miles' spreaders. 



Fig. 118. — Spring spreader. 



is over that of a bull. Hence capons are entitled to and do command a 

 higher market price than either cocks or hens. Capons are less trouble 

 to care for and to keep within prescribed bounds than other chickens. The 

 economic value of caponizing justifies its more general practice. 

 Seleciion of Breeds — Always select birds from the large breeds for ca- 



