File:Poultry production (1921) (14765044615).jpg

Identifier: poultryproductio00lipp (find matches)
Title: Poultry production
Year: 1921 (1920s)
Authors: Lippincott, William Adams, 1882-1931
Subjects: Poultry
Publisher: Philadelphia and New York, Lea & Febiger
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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lly operated upon, as differentbirds develop differently. As a starting-point, however, Fig. 35 ■ «^==: ,y*Jg 1 1 1 2 ■*+ ■ \ n w * A home-made caponizing table. (Courtesy of Mr. George Beuoy.) the beginner will be safe in using birds weighing betweenone and a half and two pounds if they are of the PlymouthRock, Rhode Island Red, Wyandotte, or Orpington breeds.Leghorns weighing a pound may be used also. Later, asone becomes more familiar with the matter, the birds willbe selected by their look rather than by weight or age.The cockerel shown in Figure 34 is just ready. The propertime is just before he begins to make comb, when the organsare about the size of a small navy bean.7 98 POULTRY PRODUCTION The tools needed are four.in number, and may be pur-chased from any poultry supply house or veterinary instru-ment company at from $3 to $6 per set. A sharp knife isnecessary for making the incision. A pocket-knife will doif it is sharp. A spreader is needed to keep the incision open
Text Appearing After Image:
Cockerel in place on caponizing table. (Courtesy of Kansas AgriculturalExperiment Station.) while working. A probe that is blunt at one end and hasa sharp bent point at the other is used in pushing the intes-tines aside to expose the organs and in tearing the thinmembranes that surround the body cavity. And finally,there must be an instrument for removing the testicles.There are several different instruments made for this purpose, THE BREEDING OF CHICKENS 99 and it is largely a matter of preference which is used. Theones used in these illustrations are called the spoon forceps. Fig. 37

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