CHAPTER VIJ. 



POULARDIZING 



Tlie operation of poulardizing simply means unsexing the female fowl; 

 in other words, spaying the pnllet. 



Objects and Indications — The primary object in making poulards of 

 pullets is to facilitate their growtli to quick maturity without the handicap 

 of egg production. It is a jjositively known fact that the poulards mature 

 and develop more rapidlj- than entire pullets or hens. The texture, flavor 

 and nutritive properties of their meat is also greatly improved. Poulard 

 meat bears the same relation to that of the hen as th'3 meat of a spayed 

 heifer to that of the old cow. The operation has been practiced on a large 

 scale for many years in France and Germanj', and to a limited extent in 

 America. The results would justify its more universal adoption. The 

 jioulard never cackles, and like the capon becomes an outcast. 



Pig. 206 — Restraint for poulardizing. A-A, Weights at end of cords; B, leg of 

 fowl in loop; C, wings in loop; D, incision 



