Mrs Basley's poultry book; tells you what to do and how to do it; the chicken business from first to last including 1001 questions and answers, relative to up-to-date poultry culture . od without anymore training than I have mentioned. Capons can be kept overseveral seasons. I have heard of some being used for eight years,but mine were usually fattened and made a toothsome dish aftertwo years service. It is not difficult to leain how to caponize. The tools or instru-ments necessary are to be found at the poultry supply houses. Theprice for a set of instruments is from $ to about $, lar
Mrs Basley's poultry book; tells you what to do and how to do it; the chicken business from first to last including 1001 questions and answers, relative to up-to-date poultry culture . od without anymore training than I have mentioned. Capons can be kept overseveral seasons. I have heard of some being used for eight years,but mine were usually fattened and made a toothsome dish aftertwo years service. It is not difficult to leain how to caponize. The tools or instru-ments necessary are to be found at the poultry supply houses. Theprice for a set of instruments is from $ to about $, largelydepending upon the case in which they are contained. The poultrysupply houses have books of instruction for caponizing, and atsome of them you can learn the name of persons who, for a smallsum, will caponize for others. It would be a good plan for severalneighbors to join together and have the person caponize 50 or 100in the same day. In this way, it would make the price lower. Capons are not much larger than cockerels of the same breedand age. The difference is in the table quality of the flesh. It isjuicier and more tender, just as steer beef is superior to any Black Orpini^on Cockerel 92 MRS. BASLEYS POULTRY BOOKDRYING BOX
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Keywords: ., bookcentury1900, bookdecade1900, bookidmrsbas, booksubjectpoultry
