370 



COMMERCIAL POULTRY RAISING 



growing. About three weeks before marketing they should be 

 fattened, either in small yards or crates. Corn meal and ground 

 oats, equal parts by weight, or corn meal and middlings, moist- 

 ened with water or milk, make a good mash for fattening capons 

 or other poultry. 



The one great mistake in raising capons is in marketing them 

 too early and not having them fat enough. After caponizing 

 they can be made to put on flesh in a surprising manner, and they 



Fig. 244. — Class in killing and dressing at the Kansas Agricultural College. 



should be kept growing as fast as possible until the^' attain full 

 size, which will take from six to ten months. 



After caponizing the comb and wattles cease to develop; the 

 hackle, saddle feathers and tail feathers grow very long, and the 

 plumage assumes a heavy, glossy appearance. Capons never 

 crow, manifest no interest in the rest of the flock, and are 

 generally despised for their peculiarities by other fowls. They 

 are exceedingly gentle and tractable, and often show a fondness 

 for little chicks. In fact, there are instances in which they have 

 been utilized in rearing broods of chickens. 



Their behavior with chicks, in the main, is ver^' much like that 



