CHAPTER XXVII 

 CAPONIZING 



Does Caponizing Pay? — There is a wide difference of opinion 

 on the subject. 



Without attempting to answer this question offhand, let us 

 first consider the matter fully, and from different points of view. 



Delicious Meat. — Capons are undoubtedly a more delicious 

 meat than an uncaponized bird, which is especially true of fowls 

 that are held past six months of age. The flesh is sweeter and of 

 a superior flavor in the capon, consequently it brings much 

 higher prices. The markets of the entire country are sparingly 

 supplied with capon flesh, hence there is a constant demand for it 

 at uniformly good prices. There is no definite capon season, 

 apparently, but most breeders market their stock after the holi- 

 days, from January to March. Usually the highest prices pre- 

 vail at this time. Even so it is almost impossible for the chance 

 buyer to pick up any capons in the general markets, because the 

 supply is seldom equal to the demand. 



Advantages of the Capon. — The capon has many advantages 

 over the rooster: In the first place he is very docile, his disposi- 

 tion is entirely changed, he seldom if ever fights, he declines any 

 great amount of exercise, and will stand close confinement well. 

 Life holds very little for him, except to eat and sit around and grow 

 large and heavy. The meat of capons is more economically 

 grown than that of cockerels, because more of the food consumed 

 is stored up on the body as flesh and less is devoted to energy. 

 What is most important, capons can be kept longer than cock- 

 erels, because they will continue to grow larger and heavier, with- 

 out becoming coarse and staggy. They can be kept for a year 

 or longer, and sold profitably when poultry is scarce and bringing 



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