Castrating — Cuponizing 187 
The secret of success in castration is to have the 
instruments and the parts clean, to use antiseptics 
freely, to operate quickly, to make the ineisions of 
good size, close to the middle line of the scrotum 
(raphe) and well forward, to take the testicle off well 
up, and to give plenty of exercise after the operation. 
Caponizing 
Castrating fowls is called “caponizing,” and the 
castrated animal is called a “capon.” The operation is 
performed to prevent breeding, to make them grow 
faster, and to cause them to fatten more easily. Capons 
weigh, on an average, one-third more than cocks of 
the same age, and the meat is of much better quality. 
The best time to caponize cockerels is at six weeks 
old. They should fast twenty-four hours before the 
operation. A tilting table, about the height of a 
barrel, is excellent, but a barrel can be used. The 
light must be very good. The cockerel is stretched 
out and confined by loops of cloth to which weights 
are attached. One loop is placed about the wines 
and another about the legs. The operation is best 
performed on the left side. At six weeks old, it is 
not necessary to pluck the feathers. On older animals, 
however, a few feathers must be removed from the 
point of operation. An incision about an inch long 
is made between, and parallel with, the last two ribs. 
The incision should be made at one stroke through 
the skin and muscles. The peritoneum, or lining 
membrane, is then torn through and the intestines 
