DOMESTIC TURKEY. 67 



had some produced entirely white, and of equal size with the 

 darker colours. 



The turkey was seen in America, by the first discoverers, and 

 entitled by the Spanish doctor Fernandez, Gallus Indicus and 

 Gallus pavo the peacock of the Indies. They were both in a wild 

 and domesticated state in America, on the arrival of the Spaniards, 

 the wild being represented as of the largest size, reaching even 

 the weight of 60 Ibs., and of a superior flavour, but the flesh of a 

 red colour. 



The antipathy which the turkey-cock entertains for anything 

 of a red colour is well known. The county of Norfolk breeds the 

 largest quantity of these fowls for market, which, in the season, 

 is transferred to London, in both a living and dead state. The 

 number of turkeys sent from Norwich to London about Christmas 

 is said to be about five thousand, weighing about thirty tons. 



In putting turkeys together for breeding, you may give six hens 

 to a cock. The hens usually lay from eighteen to twenty-five 

 eggs, and upwards ; she will cover from nine to fifteen eggs, and 

 requires to be watched, lest she lay in some secret place abroad ; 

 she generally lays in the morning, of every second day ; thirteen 

 eggs is a sufficient clutch ; her term of incubation is thirty-one 

 days ; she sits steadily, and requires attention, lest she starve on 

 the nest. The timidity of the turkey-hens, when sitting, makes 

 it indispensable that no one approach them, either near the nest, 

 or outside the habitation, except the person who usually gives 

 them meat and drink. While the hen is sitting the absence of the 

 cock is desirable, as he will sometimes be inclined to tear her from 

 her nest, and destroy her eggs ; and when the chicks make their 

 appearance, she proves a most affectionate parent, but requires to 

 be restrained, lest her wandering propensity bring them into diffi- 

 culties, from which they cannot be recovered. The chicks must 

 be withdrawn from the nest, as soon as hatched, and kept warm. 

 Give them no food for eight or ten hours ; their first food should 

 be curd or egg, boiled hard, and chopped. The hen and brood 

 must be housed during a month or six weeks, dependent upon the 

 state of the weather ; their second food should be oat or barley 

 meal, kneaded with milk, and frequently renewed, with clear 

 water, boiled rice, mixed with cress, lettuces, and the green of 

 onions, bullock's liver, boiled and minced. If the chicks appear 

 sickly, from any change in the weather, give them half-ground 

 malt, with barley- meal, and, by way of medicine, powdered 

 carraway or coriander seeds ; also, lean meat, cut small, as a sub- 

 stitute for insectivorous matter ; this is a good food for all species 





