BROILERS, CAPONS AND ROASTERS 211 



The demand, consequently the market for capons,, 

 is a pecuhar one. While there is a very limited- 

 demand during the entire year, the bulk of them are 

 sold between the holidays and spring. The turkey 

 holds the place of honor at Thanksgiving, divides it 

 with ducks and geese at Christmas and New Year's,. 

 and when these are past, there is more inquiry for 

 capons, which continues till April or May. So little 

 call is there for them outside of this season, that many,. 

 if not all dealers, cease quoting prices at otTier times. 



The profit in capons is a moot question. It will 

 not pay to perform the operation on any but the larger 

 breeds, and there are many individuals and many 

 localities where it will not pay at all. While good 

 capons usually sell for somewhat higher prices than 

 roasting chickens, the difference in price between the 

 two is less than formerly. In Boston, it is said that 

 the larger part of the capons are dressed clean, and 

 sold as "south shore roasters." A capon must be fed 

 for so long a time before marketing that the feed bill 

 eats up a large part of the extra price. 



Many poultrymen say that there is more profit m. 

 keeping pullets for eggs in the space that would be 

 occupied by capons. But locality and circumstance 

 must decide this point. A poor capon will bring no 

 more than a chicken. The small sizes.^of capons, about 

 five or six pounds, sell quite readily, but at lower 

 prices. The large ones weighing nine, ten and twelve 

 pounds, or even rhore, bring higher prices per pound. 

 They take the place of turkeys to a considerable 

 extent. 



Capons grow rapidly and mature early, as they 

 are quiet and peaceable. Their flesh remains soft and 

 juicy, like that of a young chicken, and as a rule, they 

 bring considerably more per pound than natural birds. 

 They are most in demand from after the holidays and 



