The Oakley herald. [volume] (Oakley, Idaho) 1908-1961, 1915-09-10

lung VACNIO FeAvneTo, ana
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 a
very substantial premium over roost-
ers The high price paid for capons
Ia 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 of and
fattens more readily and economically.
Cockerels, after they are five months
old. usually bring IL to Is cents a
pound. II held longer than this, how
ever, they become STACEY" and are
classed as old roosters, and do not
bring more than 6 to IL cents a pound.
CapOns In season, that Is. during the
winter months, and especially about
holiday time, bring Is to 20 cents and
often more per pound. In localities
where especially fine poultry is raised.
capons usually sell at somewhat bet
ter prices than ROSTERS. 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
era" The market for capons depends
largely pn local conditions, but the
demand continues good notwithstand-
IN . hn 10 rt hat oh
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 a
fowl 1t is better. however, to allow
four to five feet If 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 a full
fattening ration. For the last two or
three weeks 1t 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, she
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
II properly stuck all feeling is then
lost.
Capons should always be dry picked,
as they look much better and as some
of the feathers should be left on. The
feathers of the neck and head, the
tail feathers, those 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. 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. II drawing is required the vent
should be cut around and the intes-
tines pulled out until the gizzard is
reached. where 1t is broken off Moth
ing else is removed.
Cooling and Packing.
After picking. the carcasses are hung
in cool place until the animal heat
has entirely left the body. when they
are packed In boxes Of convenient si->
holding about dozen carcasses. K,
attention should be given to neatn, >
and attractiveness.. as this helps the