File:Poultry culture (1917) (14582717558).jpg

Identifier: cu31924003227356 (find matches)
Title: Poultry culture
Year: 1917 (1910s)
Authors: Massachusetts. State Board of Agriculture
Subjects: Poultry
Publisher: Boston, Wright & Potter
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN

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owner a little less than $1 apiece. Now thiswas some six weeks ago, and if those birds had been caponizedthey could have been held until now at a cost of 25 centsfor feed, and they could readily have been made to weigh 7pounds, and at 32 cents per pound would be $2.24, making agood clean dollars difference whether they were caponized ornot. During the fall and winter, when the prices are much lower,the difference is nowhere near as large as in the above case,and for various reasons. In the first place, the cockerels donot develop their male characteristics so young as in the spring,and the market is not so exacting, and the difference betweenthe price of an old hen and almost anything for a chicken isbut a few cents, anyway. In selecting birds for caponizing take good healthy birds,weighing from 1; to 2; pounds, according to their degree ofdevelopment. They should not crow or have much of a comb,so that their testicles will be only from one-half to three-quarters of an inch in length.
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(Fig. 1.) Making the incision. 151 They should have nothing to eat all of the day previousto the operation, and until after they are operated upon, whenthey may be fed all they want and of their regular feed. It isnot necessary to give them any special feed or soft mash be-cause we have not troubled any of their digestive organs, —simply reduced their intestines so that they will not be in ourway during the operation, and also to guard against theirpushing the intestines out through the incision if they shouldhappen to overexert themselves or otherwise; for they haveno power to pull them back again, which means, if noticedin time, that they must be washed clean and the hole sewedup to prevent their coming out again, ^ all of which will nothappen if they are properly fastened. To make a table to hold the chicken on, take a board about10 inches wide and 20 inches long and fasten on a piece of joistfor an upright, sawed on a bevel, so that one end is towardthe operator and the left sid

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