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BEGINNINGS IN ANIMAL HUSBANDRY 



Southern states. We have really but one breed of turkey, 

 all variations in color and size being simply differences in 

 varieties. According to the Standard of Perfection of the 

 American Poultry Association, the frame should be large, 

 the body deep, "with a broad, round, full breast that varies 

 in prominence according to the variety." The head should 

 be of good size, and the eyes bright and alert. The leg and 



shank bones should be 

 large, straight, and well 

 set. The carriage should 

 be proud and erect. 



The Bronze turkey 

 is very large, and the 

 feathers are bronze or 

 brown black, with shad- 

 ings of color. The stand- 

 ard weight for an adult 

 male is 36 pounds, and 

 for the hen, 20 pounds. 

 This is the most common 

 variety raised. 



The Narragansett 

 turkey is of a metallic 

 black color, with shad- 

 ings to steel gray or approaching white. The White Hol- 

 land, as its name indicates, has a white plumage. There 

 are. also black, buff, and slate varieties, each having a 

 standard weight of 27 pounds for the mature male and 12 

 pounds for the hen. 



THE DUCK 



The Mallard or common wild duck is regarded as the 

 parent stock, or ancestor, of all domestic ducks. The duck 



Fig. 178. A male turkey. Photograph by 

 courtesy of the Poultry Herald. 



