CAPONISING CHICKEN

New Zealand Mail, 29 January 1902, Page 60

CAPONISING CHICKEN

The operation of caponising chickens —that is, depriving them of the power of reproduction—is not very extensively practised in the Australian States, notwithstanding that the flesh of the capon is whiter and more delicate, and the weight of the bird is much greater than it "would be if fattened in its natural state. Sentiment, no doubt, has something to do with it, but little can bo said on that point when we consider that our sheep and cattle are similarly prepared. Besides, there is little pain inflicted if carefully performed. In France, where caponising is extensively carried on, the operation is frequently entrusted to the hands of mere youngsters.

The best time for the operation is when the bird is between three and four months old, and the weather cool. In tho heat of summer it is attended with danger, and should not be done. Where there are two persons one can

hold the bird while the other performs. Where there is only' one person, however, the bird can be placed on a table with its feet tied together with one piece of string and its wings with another, each piece being attached to a small weight or half a brick, one weight hanging over each side of the table. This should securely fasten the chicken, which should be laid on its left _ side, with its back towards you, and in a good light.

Now pluck a few feathers from the hip-bone to the ribs, and those over the last rib, then gently make an incision in the rib (.which should be very sharp) about half an inch deep between the two ribs nearest the hip-bone, cut downwads to the end of the ribs, and turning the knife, cut up to the back bone. If you have the necessary instruments put in the spreaders suited to the size of the fowl, opeu the ribs and split the inside striflm that covers the bowels, then with the grippers get hold of the upper testis, and giving the grippers one turn, the testis remains attached only to the spermatic cord. The testis is now pulled ou and the The testis is then removed in a similar manner.

j The operation being safely over, do : not sew up the incision, but merely draw the skin together, untie the bird | and let him be put under a coop in a ' quiet place, feeding only on soft food, i such as sopped bread and water. Conj tinue this diet for three or four days. After a few hours the bird may be < put in a separate run or yard, but until | the wounds are perfectly healed, must i on no account be allowed to fly up to roost. If the work is carefully done the loss will be very small. In France the mortality amongst the birds so treated is about one in fortv.

The following points should be care- : fully attended to. 1. For at least : thirty-six hours before caponising, the chicken should have no food whatever. > 2. Gently return any portion of the bowels that may happen to protrude during the operation. 3. Be very careful not to rupture the large vein under the testis. 4. Be sure that you get all the testis out. as if allowed to slip among the intestines it is sometimes very difficult to recover them. When entirely recovered, the bird may be set at liberty. and if well kept for about eight or ten months and then fattened. will weigh from 10 to 121 b.. and should sell at a price that will leave a margin of very satisfactory profit to the producer.