. Capons for profit: how to make and how to manage them. Plain instructions given by a beginner for the beginner. Capons and caponizing. 44 CAPONS FOE PJBOFIT. corn stalks, are scalded, sprinkled with bran, and then fed warm. In short, with materials of this kind we can keep the birds' crops well filled at a very small cost. But one can make this food even much richer at little additional expense. Green bones, with more or less meat on them, are a waste product of butcher shops. The proprietors usually are glad if some- body comes to take it away. At any rate this rich- est and (when fed in re
. Capons for profit: how to make and how to manage them. Plain instructions given by a beginner for the beginner. Capons and caponizing. 44 CAPONS FOE PJBOFIT. corn stalks, are scalded, sprinkled with bran, and then fed warm. In short, with materials of this kind we can keep the birds' crops well filled at a very small cost. But one can make this food even much richer at little additional expense. Green bones, with more or less meat on them, are a waste product of butcher shops. The proprietors usually are glad if some- body comes to take it away. At any rate this rich- est and (when fed in reasonable limits) best of all poultry foods can be had at a very slight expense. It is a most excellent substitute for the bugs and worms of summer. It is a pity so much of it is wasted. The question only arises how we can get the hard bones, and the tough gristle, and other fleshy mat-. ter fine enough for fowls to eat. The often-advertised bone mills will not grind green bones. Two ways are open for us to utilize these waste products. They can be softened by steaming under high pres-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Greiner, Tuisco, 1846-. La Salle, N. Y. T. Greiner
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectcaponsa, bookyear1894
