The book of the dorking; by Stoddard H. H

Author:Stoddard, H. H. [from old catalog]
Language: eng
Format: epub, pdf
Tags: Dorking chicken
Publisher: Hartford, Conn.
Published: 1886-03-25T05:00:00+00:00

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surpassed. The meat is not only abundant and of good quality, surpassing any other English breed except Game, but is produced in the greatest quantity in the choicest parts—breast, merry-thought and wings. Add to this, that no breed is so easily got into good condition for the table, and enough has been said to justify the popularity of this beautiful English fowl."

We might multiply quotations to the same effect for many pages, but enough already has been said to point out the simple fact that for the table the Dorking stands without a rival.

CAPONS.

Caponizing a fowl is the same thing as castrating a calf. We shall not attempt a description of the process, as no one would undertake it without procuring a suita-'ble set of instruments, and with each set of instruments complete printed instructions are sent. The operation is not a difficult one to perform, and a little practice would enable one to become quite skillful in it. It is surprising that more capons are not made, for there can be no more profitable way of disposing of the extra cockerels that are annually reared and not wanted for breeding purposes. No variety of fowl is better suited for this purpose than the Dorking, especially the Colored Dorking. Delicious capons of great size could be reared that in the city markets would command a very high price. We think the time is not far distant when this branch of the poultry industry will be better understood, and when capons will be more abundant than they now are.. As our population more and more centers in the cities, the

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