PRIZE ESSAYS Otf TURKEY CULTURE. 129 



I dry pick them, as they command a better price than 

 scalded ones. Pick quickly, while the bird is bleeding and 

 the body is yet warm, being careful not to tear the ten- 

 der skin ; remove all pin feathers and cut the wings off 

 neatly. Draw, without making a larger incision than nec- 

 essary, and tie the wings so they will lie snugly at the 

 sides when cold, leaving the head on until morning, as 

 the neck then presents a much better appearance. Many 

 things I have mentioned as necessary may seem burden- 

 some to the beginner, but after raising a healthy flock or 

 two, these little acts insuring success will be easy to 

 remember, especially as each flock is so like its predecessor 

 as to be indistinguishable from it in looks, actions and 

 the care required. 



KENTUCKY METHODS. 



ELIZABETH KNOX TARKINGTON, BOYLE COUNTY. 



When the turkeys are matured, select the largest and 

 finest for breeding purposes. This may be done as early 

 as Thanksgiving, or as late as the first of January. For 

 instance, in the Bronze variety, select by weight, choos- 

 ing those of uniform bronze color, noting also the color of 

 the legs, which should be red. Select young toms weigh- 

 ing not less than twenty pounds. The torn increases 

 greatly in weight after the first eight months, frequently 

 weighing thirty-five or forty pounds when in the second 

 year. If the birds are poor and of light weight, a torn may 

 be selected by the size and length of his legs. A large foot 

 and long leg indicate that the bird will one day be large, 

 if sufficient food and range are allowed him. From five to 

 eight hens are sufficient for the average farm. 



I would enjoin the person who undertakes to raise tur- 

 keys to keep them tame. This can easily be done by 

 feeding. The turkey is a voracious fowl, and the grown 

 turkey can never, apparently, get too much to eat. When 

 perfectly familiarized, they are not apt to wander far in 

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