The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-14

nouItry specallst. secures little satisfac-
ton In competing for this trade Ihere
is too little margin between cost or pro-
duction and selling price. The solution
of this problem Is the capon. one OF the
most delicious and highest priced poultry
specialties In the whole list.
A canon is AN unseNed male bird, from
which certain sexual organs have been
removed early in life. The operation Is
very simple and any one can easily
learn how to perform II, either from
watching u competent operator or study
ing and following the detailed, fully IL
lustrated instructions which are furnished
by manufacturers OF caponizing instru-
men;s and appear IN many text books on
poultry husbandry. OF course when the
latter plan is followed one will do well
TO experiment on birds which have been
killed for table use before actually oper-
ating upon living specimens.
The advantages to be derived from
caponlzing are many. Capons make con-
siderably larger growth than cockerels'
and their flesh remains soft indefinitely.
This permits the grower to hold them
over the crowded fall market ana sen
them to best advantage during the win7-r
months. Not only do they make create!
weight but the price per pound Is much
higher, SO the income per bird Is con-
siderably increased. and the profits cor
respondingly enlarged.
Further, they are very quiet and docile,
NOT inclined to take vigorous exercise
which makes hard flesh, and never fight
ing among themselves or annoying the
other stock. The experienced poultryman
will c>-areciate relief from these vexa-
tons
The prs ice Of caponizing these surplus
males, esp. Tally from the late broods
Is not only profitable 10 the producer oil
poultry for market, but possesses many
I sk. hnnl vi
who primarily aims to supply his own
table with fine chickens. \ NUMBER OF
capons may be kept in a small space
and will demand little care and atten'
ton. They may be dressed at any age.
and will be found to be most delicious
They will continue TO gain In we!ghl
until eight or nine months or age anc
when full grown can be maintained al
slight food cost.
BY merely keeping few capons OF
| hand one is assured OF ready supply
| Of fine table stock which In quality can
| not be surpassed, which Is always ready
| for USE and which is free from the many
| disadvantages that accompany tne Keep
| ing OF cockerels.
During the entire growing season th'
| poultryman should keep a sharp eye OF
| his hocks OF youngsters and early DIS
pose OF all pul,ets which fail 20 measure
| up TO the required standard OF physica
perfection. This includes such as are II
! any way deformed. having twisted toes
crooked backs or breasts, cross bills. &c
Also those which do not develop salts
| factorily or give evidence OF lacking II
stamina or constitutional vlgor. None o
these deserves a place in the breeding o
laying fiocks. They are without vaiu
themselves, and occupy space and deman
food and care which might better b
devoted to the individuals which Civ
| nrornise OF being profitable producers.
Watch the little things Secure tn
small profits; avoid the small losses. Tn
ultimate results are then bound to b
satisfactory.
Copyright, 1914. BY Matos-xenr AID,
Co., Inc.