RAISING TURKEYS. 207 



chicks growing as rapidly as possible from the very start. 

 It is very poor economy to stint turkeys, especially 

 young growing stock; for when once stunted, it takes a 

 long while to recover, if it does occur at all. For the 

 first twenty-four hours after the chicks emerge from the 

 shell, they should remain under the hen unmolested, 

 both to dry and gain strength and hardiness. They do 

 not require any food, as the store nature provides will 

 hist over this time. As the chicks hatch sometimes irreg- 

 ularly, the older ones can be cared for in the house un- 

 til the others are ready to be taken away, when the hen 

 and her brood can be removed to a roomy coop, with a 

 tight-board bottom and a rain-proof roof. They should 

 he fed five times daily, but only just what they will eat 

 up clean. The first food should consist of stale bread 

 moistened in water or in fresh milk the milk is decidedly 

 preferable. Do not wet the food, as very moist or 

 sloppy food will cause sickness and a high rate of mor- 

 tality among young, tender birds. If milk can be 

 spared, give it to them freely in place of water. 



The too lavish use of corn-meal has caused more deaths 

 among young chicks than has cholera among grown 

 fowls. Until the chicks are half-grown, corn-meal should 

 be but sparingly fed; but after that time, when judi- 

 ciously used, is one of the very best and cheapest foods 

 for fowls and chicks. Nine-tenths of the young turkeys 

 and guinea-fowls which die when in the "downy" state 

 get their death-blow from corn-meal, as it is a very com- 

 mon practice (because it is so " handy" and suits lazy 

 people so well) to merely moisten with cold water some 

 raw corn-meal and then feed it in that way. 



Young chicks relish occasional feeds of cracked wheat 

 and wheat screenings; while rice, well boiled, is not only 

 greedily eaten by the chicks, but is one of the very best 

 things that can be given. It frequently happens that 

 damaged lots of rice, or low grades of it, can be bought at 



