Evening Republican, Volume 21, Number 232, Rensselaer, Jasper County, 16 October 1917 — POULTRY POINTERS [ARTICLE]

POULTRY POINTERS

Making the most of everything in the poultry businesses a sure way to success. Odd or surplus cockerels should be made over into capons to help increase the meat supply. Capons grow to substantial weights and their meat is of a high quality. Cockerels from two to six months old are of the caponizlng age, but the younger they are the better the work can be done. From one and a half to two and a half pounds is generally accepted as the best weight of cockerels for capoffizing. Experience and practice soon make the work easy to those so Inclined to learn the art. A knowledge of the essential features of the operation and a good set of tools soon put the operator in the front ranks of the profession. Birds intended for caponizlng should not be fed for 36 hours prior to the operation. Refraining from feeding the birds before, always helps the operator as well as the birds afterwards.

The operation should be preferred In the daytime, and the brighter the light the more easily are the organs distinguished. When the operator Is skillful the operation Is only the matter of seconds In the making of a capon. After the birds have been operated upon, place them in a house from which the roosts and other furniture have been removed, and cover the floor with straw, hay or leaves for a bedding. fDon’t crowd them too Smich until they have taken to and show some strength af.er the operation.