U J 
A CAPON is an unscxed or castrated male chicken. 
The true capon seldom crows. 
The capon is to the poultry dealer what the fat steer is to 
the beef packer—the source of the choicest food product 
of its kind. As a result of a contented disposition the capon 
develops more uniformly than the cockerel, and grows 
larger than the cockerel of the same age. Coupled with this 
better growth, the capon commands a better price per 
pound, and the demand continues good notwithstanding the 
fact that more and more are raised each year. 
The Plymouth Rocks, Light Brahmas, Cochins, Indian 
(lames, Langshans, Wyandottes, Orpingtons, and various 
crosses of these, make the best capons. 
Cockerels should he caponized when they weigh from 1 -l 
to 2J pounds or when from 2 to 4 months old. 
The operation is more difficult than with most other do¬ 
mestic animals, but can he performed rapidly and with little 
danger after some practice. 
The making, feeding, and marketing of capons, with de¬ 
tails concerning methods and results, are presented in this 
bulletin that caponizing may become a regular practice of 
the poultry raiser where conditions are favorable. 
