PRAIRIE FARMER'S POULTRY BOOK 



so on till the barrel is full. Any empty space at the top should 

 be filled with excelsior, straw, or paper. If any leakage 

 appears, such as might soil other specimens, it is a good plan 

 to plug the vent and mouth with sterilized cotton. After 

 putting on cover and carefully labeling, the package may be 

 shipped by express. A receipt always should be taken. Insist 

 that the expressman weigh the package, so that you will have 

 an official check against the commission man's weights. 



Types of Market Poultry 



Broilers. A broiler is a young chicken two to three months 

 old and weighing IJ/2 pounds to three pounds. Broilers, 

 especially those that reach a late spring or early summer 

 market, command high prices and are very profitable. Surplus 

 and undesirable cockerels should be culled and sold when 

 prices are high. 



A squab is a young pigeon or duck not fully fledged, yet 

 fat and fit for human consumption. Squab farming is practised 

 to considerable extent and profitably in some sections. 



A roaster is a matured fowl, fat and fit for roasting. 



A capon is a de-sexed cockerel. Capons ate docile and 

 easily handled. They make rapid growth and attain large size, 

 much larger than the standard weight for the breed. The 

 flesh of the capon is superior and it commands the highest 

 market price. The demand is greater than the supply. Cock- 

 erels are usually produced at a loss, but when they are con- 

 verted into capons, on account of the rapid growth, large size, 

 and better price, they become profitable. They should not be 

 marketed until matured and well fattened. In plucking them, 

 the feathers of the upper neck, the flight feathers and the tail 

 feathers should not be removed, the object of this being to 

 distinguish them from other fowl. 



Caponizing. Instruments can be secured of any reliable 

 poultry supply house. The time to caponize is from three to 

 six months of age. The operation requires care and some skill, 

 but any person handy with tools can do the work with a little 

 practice. 



The bird is placed upon its left side and held to the table 

 by weights attached by cords to feet and wings. The skin over 

 the right side is drawn forward and an incision made between 

 the last two ribs. 



[56] 



