1-i FARMERS' BULLETIN 849. 
Fig. 9. — The spreader removed and the weights taken oil the wings. Notice how the skin 
: lips back over the incision so as to close it. 
and head, the tail feathers, those a short way up the back, the feathers 
of the last two joints of the wing, and those of the leg. about one-third 
of the way from knee to hip joint, should be left on. These feathers, 
together with the head of the capon, serve to distinguish it from other 
classes of poultry on the market, and consequently should never be 
removed. In picking be careful not to tear the skin. If bad tears 
are made, sew them up. Capons scalded and picked bare bring very 
little, if any, better prices than other poultry in the same condition. 
DRAWING. 
Most markets require capons to be undrawn and the head and feet 
left on. Care should be used to cleanse the head and feet of all signs 
of blood or filth. 
COOLING AND PACKING. 
After picking, the carcasses are hung in a cool place until the 
animal heat has entirely left the body, when they are ready to be 
packed. Like other poultry they should be packed in boxes of con¬ 
venient size, holding a dozen carcasses, or in barrels. Every attention 
should be given to neatness and attractiveness, as this helps the sale 
and the price. During the time of year when most capons are 
marketed— January, February, and March — no ice is necessary, but 
if for any reason they are shipped in warm weather they should be 
packed in ice. 
