The Brandon news. (Brandon, Miss.) 1892-1961, 1915-08-05

prepared by the United States Depart
ment Of Agriculture.)
Capons sell best during the winter
months, especially from Christmas to
the end of March, and are regularly
quoted in large markets, usually at
very substantial premium over roost-
ers. The high price paid for capons
is merited because Of the excellent
quality of their flesh. The cockerel
and capon make about an equal devel-
opment when they are both young, but
the capon soon outstrips the cockerel
in growth. The capon finishes off and
fattens more readily and economically.
Cockerels, after they are five months
old, usually bring II to 18 cents a
pound. If held longer than this, how
ever, they become STACEY" and are
classed as old roosters, and do not
bring more than to IL cents a pound.
Capons in season, that is, during the
winter months, and especially about
holiday time, bring Is to % cents and
often more per pound. In localities
where especially fine poultry is raised,
capons usually sell at somewhat bet
ter prices than roosters, but the differ
ence is not great. In fact, in the Bos-
ton market many capons are picked
clean and sold as South shore roast
ers" The market for capons depends
largely on local conditions, but the
demand continues good notwithstand-
ing the fact that more are raised each
year.
AS capons are not usually marketed
before Christmas or the first Of Janu-
airy, they have to be housed during the
late fall and early winter. Because Of
their quiet disposition they stand
crowding quite well and have been
successfully housed with only two or
three square feet Of floor space to
fowl. It is better, however, to allow
four to five feet IL possible.
During the last month or month and
a half before marketing, the corn in
the ration should be gradually in
creased until the fowls are on full
fattening ration. For the last two or
three weeks it is desirable to shut
them up and feed them in crates, for
every possible ounce at this stage adds
to the appearance and profit. Machine
examining Is sometimes practiced the
last week with excellent results.
Killing and Dressing for Market.
The capons selected for killing
should be confined for "a hours with
out feed or water, to completely empty |
their crops. The usual method of kill
ing is known as the sticking method. |
The fowl is hung up by the feet, the |
head held in the left hand, and the |
whole body stretched to full length. |
The mouth is forced open and, by |
means Of a sharp, narrOw-bladed knife |
held in the right hand, the blood YES
sells at the back of the throat are sew
cred with single sweep. The knife is
then turned and the point plunged
through the roof of the mouth to a
point just behind and between the
eyes. The brain is here reached, and
if properly stuck all feeling is then
lost.
Capons should always be dry picked,
as they look much better and as some I
of the feathers should be left on. The
feathers Of the neck 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 1t
from other classes of poultry on the
market, and consequently should never
be removed. Capons scalded and
picked bare bring very little, If any,
better prices than other poultry in the
same condition.
Most markets require capons to be
undrawn and the head and feet left
on. If drawing is required the vent
should be cut around and the intes-
tines pulled out until the gizzard is
reached, where 1t is broken of. Moth
ing else is removed.
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 packed in boxes of convenient size,
holding about a dozen carcasses Every
attention should be given to neatness
and attractiYecess, as this helps the /