Isama ko na rito ito.
More Pointing Tips
I believe came from the late Ka Emoy Gorgonia & Dr. Andrew Bunan
Pointing is the ultimate part of conditioning. Many aces have lost their fights due to poor pointing procedures. There are three main factors to consider during the pointing stage: rest, moisture and feed control it is the interplay of these factors that spell success or failure in pointing a rooster to its peak.
If fight day is Saturday night, put roosters in their rest stalls Thursday afternoon after feeding and the whole day Friday. Take them out of their stalls and put them back to their teepees or flypens only a few minutes before feeding time. Observe their droppings during this time. Select roosters that are active, have moist but firm droppings, and not too wet or having too much liquid. After feeding, keep roosters fresh by washing their feet. Put them back in their stalls after feeding and watering. On Friday noontime, let them walk in the pit for them to loosen up and excrete their droppings. Again, observe the quality of their droppings. Then back to their stalls. A few minutes before the afternoon feed, let them loosen up a bit again by putting them in their respective teepees, square pens, or flypens. Again, observe their droppings as this will be a crucial indicator of their condition. As to their stalls, always bear in mind that for the birds to be able to rest well, they must be put in a place where they will be immobile and yet comfortable. Darken the area with a dark-colored cloth, but allowing for natural air circulation. It is not advisable to keep the cages all covered up. The bottom line is, just make them comfortable to allow for full rest.
Drying out process. Among the topics on pointing, moisture control is the most talked about, most probably because it is also the least understood. Experts agree that if the rooster has too much moisture in his body, then he cannot be pointed well because he will be heavier and, hence, cannot break high, and once he gets a hit, he will bleed more profusely than if he were more dried out. On the other hand, if a cock is too dry, his muscles will lack the moisture needed to allow him to reach out fully to extend his legs. Too much drying out causes the rooster to cut short.
It is important to watch out for the feathers of the roosters. If too dry to the touch, and worse, if they are already curling up, then the rooster is already too dried out. By cupping the palm directly under the keel or breastbone of the rooster, you will know if the rooster is too wet, too dry or just right. If you feel that his weight is centered directly in the breastbone, like the feeling you get when you are holding a 2-kilogram piece of lead, then he is too wet. If you feel that he weighs like “ampaw” or rice crispy balls, then he is too dry. When you feel his weight with your hand and you feel that his weight is evenly distributed on his legs, his shoulders and his breast, then you have a potential winner in your hands.
Drying out is rather complicated in the sense that it is harder for roosters to be dried out since the Philippines is a tropical country, where everything and everywhere is humid, meaning, there is relatively more moisture in the air. When you stay in an air-conditioned room for one whole day, you get thirsty, and sometimes your lips get chapped. That is you, getting dried out by the air conditioner, which is also a dehumidifier. To illustrate the point further, the archive room of any film company has three air conditioners and two dehumidifiers running the whole day. The windows are shut tight and the door has rubber sidings similar to that of a refrigerator. Twice a day, about 10 gallons of water are thrown out from the collecting tanks of the dehumidifiers. This represents the relative water vapor in the air inside the small room that was collected by the two dehumidifiers. It shows how much water is in that small room. In the same breadth, roosters can get too dried out because of too much air conditioning. Refrigeration expert Commissioner Jun Sevilla has this suggestion to avoid miscalculations with humidity control: simply open the windows of the cockhouse slightly or the door slightly ajar to equalize the dehumidifying effects of the air conditioning unit, and keep the thermostat in the middle of the minimum and maximum settings. These conditions contribute to the so-called “comfort zone”.
Five days before the fight. Cut all the afternoon supplements, meaning the sardines, oils, prune juice and others. What should remain in the afternoon feed are just the basic grains and the morning supplements. The principle being advocated here is “moisture in, moisture out”. This is the time when moisture in the bird’s feed is slowly decreased. The supplements, including vitamins and the like, must be given in a decreasing amount until there are practically no more supplements by the third meal before the fight.
Three meals before the fight. It is advisable that the grains be cooked (putting the grains into already boiling water, and then letting it naturally cool) so that the bird will be able to digest them better. This is also a must if the chickens are to be transported over long distances. Digestion will be much easier and will lessen whatever stresses the chickens will experience during the long haul. Introduce chopped egg white (earlier in the week if possible) into their diet. As you progress to the morning of fight day, slowly increase the corn content while conversely reducing the jockey oats and the royal concentrate. This is actually a form of carboloading. In the morning of the day before the fight, feed ¼ less the usual amount of feed that is normally given. Give 8-10 dips of water. Reduce the amount of feed on the next meal again by another ¼. Give 5-8 dips water. In the next meal the morning of fight day, assuming that fight time is night time of that same day, give only 50% of the usual feed (approximately 20-25 grams). Allow only 3-5 dips of water. This will sustain the rooster until 9-10 pm.
Afternoon of fight day. If the fight schedule is printed early, one can estimate what time his rooster will fight, assuming six fights per hour is the rate of fights conducted. If the fight is early afternoon, as is usually the case in the provinces, if possible, simply cut the morning feed even further and the meal before that. If the fight is in the evening and the bird is estimated to fight before 10 o’clock, do not give any feed in the afternoon. The feed given him in the morning will sustain him until fight time. If the fight is past 10 o’clock but before 12 o’clock midnight, give 3-5 pellets, 2-3 bits of chopped egg white, 2-3 kernels of cooked corn during the afternoon feeding time and 1 dip of water, usually at 5 o’clock in the afternoon. If the fight is between 12-2 o’clock in the morning of the next day, give 6-8 pellets, 3-4 boiled egg whites, 4-5 cooked corn and 2 dips water during the afternoon feeding time. In some derbies which are long drawn out, often continuing the following morning, if the rooster will fight from 4 o’clock in the morning onwards, give 1 tablespoon of the pellets, corn and egg white mix plus about 5 dips water. These figures are just suggested estimates. The important principle to bear in mind is that depending on the fight schedule of the rooster, the amount to be given him the afternoon of fight night will also vary.
When it is already afternoon feeding time and there is no printed fight schedule yet, there is no way to estimate how much to give each rooster. Therefore, one should play safe by treating each rooster as one that will fight before 9-10 o’clock in the evening. Hence, do not five any feed in the afternoon. By 8 or 9 o’clock in the evening, give each rooster 2 pecks of pointing feed every hour on the hour without fail. This will prevent the rooster from going over the point. The two pecks will sustain the point of the cock for another hour. Remember to strictly enforce this hourly schedule. A delay will stress the rooster. For hackfights, point the rooster like you do in derbies but only schedule it much earlier.
For the pointing feed, get half a cup of cooked white or brown table rice, mix with bits of raisin in a sift, drain over some honey and a cup of half evaporated milk-half water. Brown sugar mixed with the milk and water solution is also fine. Pour the drained liquid over and over and let it stand for an hour. Refrigerate to avoid spoilage. This is brought to the cockpit.
If a rooster is placed in a limbering pen after the morning feed, one will observe 4 types of droppings in one digestion cycle. The first type that comes out is the usual solid but soft greenish dropping. It is usually capped with whitish creamy stuff. This means that there is still feed in the gut of the cock. This will decrease in size each time the cock dumps his waste. The second type is the cecal dropping, which is characterized by its brownish sticky form. It is smelly and chocolaty. As the cock continues to expel his droppings, as in the first type, the cecal droppings will also decrease in size. It will also be observed that some whitish thick liquid will start to increase in size. These belong to the third type of droppings: the urate droppings. These are creamy white in appearance, sometimes bubbly, and the consistency is like melted vanilla ice cream. Again, like the other types of droppings, as time goes on, the cock will continue to pass urate droppings in decreasing size until the last possible one. At this point, the rooster is gut empty and if conditioned right, is on its peak. Afterwards, the bird will excrete moisture droppings. These look like clear but thick liquid, similar to raw egg white in consistency, or clear sinus liquid when one is having colds. Unlike the first three, this type of droppings increases in size as time goes on. Once moisture droppings come out, it is a clear indication the cock is already “off” and is already past his point.
Aside from the urate droppings, there are other peak signs that a rooster on point exhibits. One is head knocking. The rooster is alert but calm. His legs become cold to the touch with the coldness starting from the toes going up. When he moves his head, there is a sharp staccato-like jerky movement with his head. At times, he seems like he is trying to shake something off his head. This is called the head knocking syndrome, which is also a good sign. Feather preening is another. Whatever the case may be, one will note that as the chicken which was rested is slowly being pointed, his body puffs up, which gives the feeder or handler the false notion or feeling that the bird is getting lighter. One can correlate this puffing up together with the shifting of the droppings of the cock from the cecal to the urate droppings. As this happens, the coldness starting from the toes starts rising upwards until the point is achieved. Thereafter, when the cock starts going down, the moisture droppings come out, and the coldness in the shank is replaced with a feverish feeling. If this happens and if it is still possible to back out, the battlecock should not be fought as he will
more likely lose than win.