TUKKEYS. 197 



higher price in market, but enhance the reputation of 

 the producer, and make his market sure for future years. 

 The turkey is one of the finished products of the farm 

 and one of the greatest luxuries in the market. The 

 farmer should do his best in preparing his flock for the 

 shambles. The main business now is to lay on fat, and 

 the bird should have, every night and morning, a full 

 supply of nutritious and fattening food. Instinctively 

 the turkey follows his feed, and if the supply is abun- 

 dant at the farm-yard he will not stroll far from home. 

 Boiled potatoes, mashed, and mixed with meal, and fed 

 moderately warm, is a very excellent feed both to pro- 

 mote growth and to fatten. If the pigs can be robbed 

 of a part of their milk, and it be mixed with a part of 

 the hot potatoes and meal, it will very much improve 

 the dish. It is very desirable to supply the place of in- 

 sects with some kind of* animal food, and butchers' 

 scraps is one of the cheapest and most desirable forms of 

 food for poultry. Grain should be given at least once a 

 day with the soft and warm feed. Nothing is better 

 than sound corn. The Northern corn is thought to con- 

 tain more oil than that of Southern growth. Old corn 

 should always be used for this purpose. The new corn 

 keeps them too loose. In feeding, only so much corn 

 should be thrown out as the birds will eat up clean. 

 Take a little time to feed them, and study aesthetics as 

 you watch the iridescent hues upon the glossy plumage. 

 There is nothing more charming upon the farm in the 

 whole circle of our feathered dependants than a hundred 

 or two of these richly bronzed turkeys feeding near the 

 corn-crib. You can afford to enjoy the disappearance 

 of corn, while the turkeys are increasing in weight. 

 Dreams of a full wallet at Thanksgiving and Christmas 

 will not harm you as you look on this interesting sight. 



