FATTENING AND MARKETING FEATHEES. ?3 



first three of the daily meals should be of cooked potatoes 

 and corn meal, or of corn meal scalded with milk or water, 

 and the last of whole corn, varied with wheat or buck- 

 wheat. Always use corn a year old; new corn causes 

 much trouble and may kill them. Give the first meal as 

 soon as possible after daylight, and the last just before 

 dark. Feed each time all they will eat up clean, but leave 

 no food by them. Feed the pounded charcoal occasion- 

 ally, and keep a supply of gravel where they can help 

 themselves. Twenty days of such feeding will put turkeys 

 that have been growing and in good health, in the best 

 possible condition for market. In Rhode Island, turkeys are 

 not fed much in September and October, but in November 

 they get all the whole old corn they will eat, but are kept 

 away from barns and buildings. 



TURKEY BROILERS FOR FANCY PROFITS. 



Turkey raisers who are located near summer resorts 

 where the wealthy congregate, can probably make a mar- 

 ket for turkey broilers. At places like Newport, and 

 similar resorts, there is a demand for such birds in Fuly 

 and August. They may be sold when they weigh fi'om 

 one and one-half to four pounds each, and bung from $1.75 

 to $2. 25 each. They are generally sold by the price or 

 pair, instead of by the pound. 



Near by raisers can control this trade, because turkeys 

 at this age cannot be shipped long distances. If dressed, 

 they are so lean and tender that they do not keep well. 

 If placed on ice, they become discolored in a very short 

 time. 



Where more young turkeys are raised than can be 

 brought to maturity without overstocking the place, it 

 will be wise to seek such a market for the surplus, or for 

 all of them, where disease is almost sure to kill them off 

 after they become larger. 



