CAPONS AND CAPONIZING. 
7 
Fig. 2 .—Barred Plymouth Rock cockerel of suitable size to caponize. 
will answer the purpose well (see fig. 1, c). Some sort of spreader 
to spring apart the ribs far enough to allow the instruments to be 
inserted into the body must be used. A plain spring spreader, as 
shown in figure 1 , cl , or a sliding spreader (fig. 1 , e ), allowing the 
pressure to be gauged, will answer the purpose. A sharp-pointed 
hook (fig. 1, A), for tearing away the thin membranes, and a blunt 
probe, of which figure 1, </, is one type, for pushing aside the intes¬ 
tines, complete the necessary equipment. A pair of small tw T eezers 
or nippers (fig. 1, f) is also useful in removing any foreign matter 
from the body. 
THE OPERATION OF CAPONIZING. 
Before beginning the operation two conditions are absolutely essen¬ 
tial. If these are not favorable, do not attempt to operate. The 
first of these is that the intestines of the fowl should be completely 
empty, so that they will fall away and expose the testicle to view. 
This can be accomplished by shutting up the fowls and withholding 
all food and water for 24 to 36 hours before the operation. With¬ 
holding water tends to make the blood thicker and consequently to 
decrease the amount of bleeding. Thirty-six hours is better than 24, 
especially for a beginner. The second condition is a good; strong 
light, so that the organs of the fowl may be clearly and easily dis¬ 
tinguished. Direct sunlight is best for this, and in consequence it is 
well to operate out of doors on a bright day. Some operators have 
