TO riXISH ASD DKESS CAPONS 71 



roasting cliiekens, 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 oapon 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 in 

 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 more, bring higher prices per pound. They 

 take the place of turkeys to a considerable extent. 



The methods of dressing vary somewhat for 

 different markets, and it is wise for the grower to learn 

 from the dealer or commission merchant in the market 

 to which he purposes shipping as to any special demands. 

 They are usuallj^, and always for best markets, dry 

 picked. It is customary witli most growers to leave 

 on the feathers of the neck, tail and wings; some leave 

 on more than others, but the carcass must show up its 

 plump proportions and rich yellow color. For they 

 must be well fattened. Sometimes I have seen capons 

 in market, which were well grown and fattened, but 

 which had been scalded, badly dressed, feathers all off, 

 and which sold for no more than the same grade of 

 chickens. A little extra care in dressing and packing 

 would have paid handsomely. Dry picking is some- 

 thing that it seems impossible to teach except by actual 

 practice. In short, it is a sort of knack with some 

 people. 



Having them well dressed and thoroughly cooled, 

 packing for shipment is important. Attractive appear- 

 ance must be secured. Much of the poultry sent to 



