Live Stock. Poultry Turkeys Method of fattening. - 753 



Thefe birds differ from others in not requiring the males to be conftantly with 

 the females during the laying feafon, as in Norfolk it is a practice to fend the hen 

 turkeys to fome neighbouring cock to be impregnated, one act being found fuf- 

 ficient for a brood. By this means there is a confiderable laving, in not having 

 cocks to keep the whole year round ; and ofcourfe moft little farmers raife this 

 fort of poultry, which is fuppofed a principal caufe of their being fo plentiful in 

 that diftrict.* 



The turkey moftly lays from eight to tenor twelve eggs, and hatches in about 

 twenty-eight or thirty days. Thefe birds are fometimes hatched under hens, as being 

 more tame and lefs difpofed to wander abroad with the young ones. The young 

 brood are extremely tender, and require conftant care and attention fora month 

 or fix weeks after they are hatched to rear them with fafety. They fhould during 

 this time be kept in a warm airy inclofed fituation, perfectly free from wet, and 

 be attentively fed with white bread fteeped in milk that is quite free from acidity ; 

 or, what fome prefer, alum curd mixed with chopped onions, for which ufe a 

 proper fupply of early young onions mould be provided, or old ones planted in 

 this intention. After they have been managed in this way for about a month, 

 they may be brought gradually to be fupported on oat-meal and fweet milk, or 

 grain, of which buck-wheat is found the moft fuitable. As the expenfe in grain 

 and trouble in the rearing of thefe birds is very confiderable, from their being 

 very greedy feeders, without great fuccefs in raifing them, and a certainty of high, 

 prices at the market, they can feldom repay the farmer. 



Young turkeys may be fattened with great expedition by means of boiled pota 

 toes and good barley- meal mixed well together, if they be kept fed in a regular 

 manner. The practice of cramming them is a piece of ftupid and unneceflary 

 cruelty, as it is evident they can only fatten in proportion to the quantity of food 

 that is digefted, whatever quantity may be forced upon them j befides, they will 

 xronfume it faft enough without forcing, if kept regularly fed and properly fup- 

 plied with a due quantity offomefandy or gravelly material. A fmall propor 

 tion of chopped leeks mixed with their other food has alfo a good effect in pro 

 moting the procefs of fattening. 



Mr. Kent afcribes the finenefs of the flavour in the Norfolk turkeys, to the 

 great dry nefs of the foil in that diftrict, and the extenfivenefs of the range 

 which they are fuffered to poflefs. 



* Marshall s Rural Economy, - 

 VOL, II. 5 D 



