Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-01
POULTRY YARD NOTES..

Cockereis Matched at any time of the
year can be grown into fine capons
Experts vary in their opinion as to
the age cockerels should attain to be
| successfully caponized Some believe
the operation should be performed when
the cockerels are about two pounds
IN weight. Others recommend that ca
ponizing should be done even earlier.
AS general rule the operation may be
performed successfully when the birds
I range from IL to pounds in weight,
and when they are from two to four
| months old.
From April to October are the months
| usually chosen for caponizing. During
! these months late winter and spring
Matched chickens arrive at the proper
age and weight. The marketing period
| Is from May to December, the months
| of greatest demand for capons in the
cities.
Cockerels intended for caponizing
| should be tasted from twenty -four to
thirty six hours. Some experts keep the
birds from both food and water, while
| keep water from them only during
the latter part of the time. The OBJ
Ject of enforced fasting is to empty
the digestive organs and to diminish the
amount of blood in the blood vessels,
which reduces the danger of rupturing
the arteries.
Where caponizing is frequently prac-
ticed a regular table is used for the
purpose. Holes are bored in the top
The cockerel should be held on its side
on this table and secured by passing a
strong cord around its shanks and an
other around both wings close to the
shoulder joints. The cords may be
held in place by attaching weights to
the ends passed through the holes
under the table.
When the bird is fastened to the
table remove a few feathers from the
upper part Of the last two ribs just in
front of the thigh joint. Mosten the
other feathers around the spot so that
they will not interfere with the opera
ton. Pull the flesh on the side down
toward the hip. Make an incision well
toward the back about an inch and
half long between the last two ribs.
Insert the spreader provided for the
purpose, hook up and cut the lining
membrane of the abdominal cavity.
push away the inteStines from the
back, and the organs can be seen. The
necessary parts are carefully removed
by proper instruments and in accord
ance with the directions of the manu-
facturer.
When the operation has been com
pleted. the birds should then be kept
quiet and fed on soft food.
After the birds have recovered from
the operation. they may be fed on GER
tain rations for successful growth. The
Ohio agricultural experiment station
has made tests on feeding capons with
very profitable results. Two lots of
capons were fed ration composed of
whole corn, ground corn, and beef
scraps; and two other lots were fed
corn. wheat. oats, ground corn. bran
and beef scrap. study was also made
of the amounts of the various feeds
selected by the capons when allowed
free access to the different feeds. which
were kept in separate divisions of a
self-feeding hopper. The birds had
access to grit, charcoal, oyster shell,
and clean water at all times.
1t was found in both cases that the
capons receiving the greater variety OF
feeds consumed slightly more beef scrap
than those which received only corn and
scrap; but the cost of feed was lower
with the lots receiving the ration made
up Of corn, ground corn, and beef scrap.
Not every breed of fowl is well suited
to the production of caponS Black
Langshans have been quite generally
recommended for this purpose. Cock
erels from this breed are large and the
operation is easily performed upon
them.
AS a general statement it may be
said that cockerels of all dual pur-
pose or meat breeds of fowls may be
used for producing capons. Crosses be-
tween Light Brahmas and White Ply
mouth Rocks or White Wyandottes
make excellent capons. and the flesh of
these crosses is considered the best
meat on the market. Experience has
shown that Brahmas as breed are not
easily operated upon. notwithstanding
their large size. The Cornish Indian
Game has been successfully used in
crossing with other large fowls. Ca
pons produced from these crosses have
improved the breast meat without de-