REPORT OF THE POULTRY MANAGER. 26^ 



SESSIONAL PAPER No. 16 



TURKEYS. 



THE BEST BREED FOR THE FARMERS— HOW TO KILL, PLUCK, DRESS- 



AND PACK. 



The Fish Trades' Gazette, Poultry, Game and Provision Chronicle, of London^ 

 England, speaks of Canadian turkej's as ' splendid birds, being equal to, if not superior,, 

 to the fine birds from the continent.' The same paper says that the styles of plucking, 

 dressing and packing have much improved, and as a result a large trade in Canadian 

 poultry, not only at Christmas, but at other times, is likely. 



To comply with the conditions of the English market, it is of paramount import- 

 ance that the birds be of the best quality. Next, that they are plucked, dressed and 

 packed according to the best methods. 



It is of first importance that our farmers breed the largest, best and hardiest birds. 

 Climatic conditions, in the greater part of Canada, are favourable to the breeding of a 

 large number of turkeys, indeed of all kinds of poultry. There are six varieties of 

 turkeys, viz. : — Bronze, Narragansett, White, Black, Buff and Slate. Of these the 

 Bronze are the largest and heaviest. The standard weights of this variety are : — 



Cock 36 pounds. Hen 20 pounds. 



Cockerel 25 " Pullet . 16 " 



The first requisite in successful breeding is strong, vigorous parent stock. In- 

 breeding should be avoided. It is admissable to use a good male two years, but not so 

 to use a young male and pullets of the same family. Young hens weighing 15 to 18 

 pounds, and older ones of 18 to 20 pounds weight, are Vae best layers, and make the 

 best mothers. One male with 10 or 12 hens is a good mating. 



Some turkey hens lay more eggs than others. Eighteen to twenty-four eggs 

 from each hen should be satisfactory. The turkey hen makes the best mother, although 

 some breeders give the first seven eggs to a common hen. The objection to the latter 

 is that she is apt to drag the young pullets too much about. 



Twenty-five young birds are all that the turkey mother can keep dry and warm. 



It is of first importance to keep the young birds in dry quarters. Great care is 

 necessary in rearing them until they 'shoot the red,' (get wattles, &c.). It must be 

 borne in mind that young turkeys before ' shooting the red,' are the most tender of 

 all feathered fowl, and afterwards the hardiest. 



Too early setting is not advisable in this latitude. Where the winters are milder 

 and spring earlier it is different. 



After hatching, the youngsters and their mother should be put in comfortable, 

 dry quarters. Give a grass run if possible. The coop should be roomy, and so con- 

 veniently situated that mother and brood can easily be driven into it, in case of rain. 

 Care should be taken that mother and brood do not get into the grass while wet with 

 the morning dew. It is important to remember this. It is also well to remember 

 that experienced breeders have traced the death of many young birds, in their early 

 handling of them, to damp quarters, lice and indigestion, the latter probably from 

 eating uncooked food. Unclean, carelessly mixed and uncooked food has been the 

 cause of death in the case of many young and tender birds. The mortality among 

 young turkeys, from one end of the country to the other, is far too great and is 

 principally caused by neglect of the points outlined above. 



PROPER RATIONS. 



For the first few days feed on stale bread soaked in milk and squeezed dry. Mix 

 with hard boiled eggs and onions, both chopped finely. Curd or a sort of cheese made- 

 from sour milk may also be given. 



