The capons selected for killing should be confined for 24 hours without feed or water to completely empty their crops. The usual method of killing is known as the sticking method. The fowl is hung up by the feet, the head held in the left hand, and the whole body stretched to full length. The mouth is forced open, and by means of a sharp, narrow-bladed knife held in the right hand the blood vessels at the back of the throat are severed with a single sweep. The knife is then turned and the point plunged through the roof of the mouth to a point just behind and between the eyes. The brain is here reached, and if properly stuck all feeling is then lost. Convulsions ensue, the muscles are relaxed, and the feathers come out easily.
Picking
Capons should always be dry picked, as they look much better and some of the feathers should be left on. The feathers of the neck and head, the tail feathers, those a short way up the back, the feathers of the last two joints of the wing, and those of the leg, about one-third of the way from knee to hip joint, should be left on. These feathers, together with the head of the capon, serve to distinguish it from other classes of poultry on the market, and consequently should never be removed. In picking be careful not to tear the skin. If bad tears are made, sew them up. Capons scalded and picked bare bring very little, if any, better prices than other poultry in the same condition.
Fig. 9.—The spreader removed and the weights taken off the wings. Notice how the skin slips back over the incision so as to close it.
Drawing
Most markets require capons to be undrawn and the head and feet left on. Care should be used to cleanse the head and feet of all signs of blood or filth.
Cooling and Packing
After picking, the carcases are hung in a cool place until the animal heat has entirely left the body, when they are ready to be packed. Like other poultry they should be packed in boxes of convenient size, holding a dozen carcases, or in barrels. Every attention should be given to neatness and attractiveness, as this helps the sale and the price. During the time of year when most capons are marketed—January, February, and March—no ice is necessary, but if for any reason they are shipped in warm weather they should be packed in ice.