154
—Lancaster Farming, Saturday,.January 7, 1978
Come Jan., the
With an entry for both the live and dressed
categories, Emily Livingston is all set for capon
competition in the Farm Show youth exhibits.
SEE ON DISPLAY AT THE
PENNA. FARM SHOW - NO.'s 11-15
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Livingstons have a capon caper -
DAVIDSBURG - What has
a broad, bold breast, a
smooth yellow-tinged skin,
wings that hug the body and
wins blue ribbons?
Why, Emily Livingston’s
prize capons, of course.
Sixteen-year-old Emily is
the daughter of Mr. and Mrs.
George Livingston, whose
dairy farm is located at 5441
Davidsburg Road, Dover.
For seven years, she’s been
raising 25 capons annuallyas
a 4-H project. And it’s a job
she apparently does quite
well.
Grand champion ribbons
have been added to Emily’s
collection with regularity
and she’s taken the top prize
in the. Harrisburg youth
competition several times in
recent years. So it came as
no surprise when her nine
and three-quarter pound
entry in the York County
LLOYD E. KREIDER
ROl
Cochranville, PA
Ph.(215)932-4700
RD2
capon roundup won the
purple ribbon agam this
year, an encouraging
prelude to the January
statewide competition.
But a potential exhibitor in
this somewhat unique
category doesn’t just
saunter into the poultry
house, select any old bird,
and start pulling feathers.
According to Emily and her
family, capon selection and
dressing is an art in itself.
“A live capon must have a
full appearance, with a
breast that’s broad and
flat,” explains this youthful
poultry expert. “He must
walk straight, show nice full
thighs and have smooth,
finished-looking feathers.”
That’s just the beginning.
The bird comes under even
closer inspection after the
dressing procedure.
/
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“Then you want to see no
sharp bone protruding from
the breast, just lots of
meat,” Emily adds. “Skin
should be the yellowed fat
color and the bird should
show compactness, with the
wings and legs set close to
the body, presenting a neat
and attractive packaged
product.”
Preparing the dressed bird live birds. Only the very
for exhibit takes both finest specimens go for
patience and practice, with dressing, with second place
the entire family pitching in f choices, entered in the live
on this step. bird classes.
Water is heated to 130
degrees F. - Mrs. Livingston
actually tests it with a
thermometer to avoid
overheating - and then after
carefully dipping the capon
several times, one feather at
at time is plucked to avoid
skin tearing.
Eric Heinsohn
Darvin Yoder
Lynn Gardner
Paul Herr
James Charles
Robert Kayhart
Robert Greider
Paul Martin
Jerry Babonis
Ira Boyer
Robert Colburn
Maurice Stump
“Usually four of us start
on a bird and work toward
the center,” says Mrs.
Livingston. “After ten years,
we’ve gotten better at it. ”
Two capons are usually
prepared, and the most
attractive finished product is
entered in the show. Family
members, including dad,
consult over the choice of
The project usually begins
in early June, when the
young caponized chicks are
bought in at four to six weeks
of age. Careful tending,
feeding and record keeping
(Turn to Page 157)
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