PRIZE ESSAYS ON TURKEY CULTURE. 139 



cholera or diarrhoea. Do not allow your turkeys to have 

 it. If one falls sick with diarrhoea symptoms, separate 

 from the rest and give one teaspoonful of kerosene oil. 

 Repeat the next day, if necessary. Give raw egg if the 

 turkey refuses to eat, and give sweet boiled milk with a 

 little flour and whiskey or brandy added, to drink. Tur- 

 keys must be kept dry when iminurtT diarrhoea appears. In 

 giving pepper, always give cayenne or red pepper. It 

 aids digestion, while black or white pepper retards it. 

 Too many give medicine, when none is required. It 

 should not take the place of food, or be given with it 

 when the bird is well. Late in summer the turkey hen 

 hatches the second brood. On this occasion she does not 

 need near so much care, as the weather is favorable, and 

 also there is plenty of natural food to be had for the pick- 

 ing. However, keep your eye on her and be ready for 

 emergencies. You will save yourself trouble by feeding 

 twice a day as before. 



TURKEY CULTURE IN NEW BRUNSWICK. 



BY W. P. POOLE, CHARLOTTE COUNTY. 



The old saying that "Like begets like," holds true in 

 the breeding of turkeys. If your hens are small, ill- 

 formed, and poorly bred, and your gobbler like the one 

 Job was said to have owned, "So poor that he had but 

 one feather in his tail, and had to lean against the fence 

 to gobble," if you expect to raise good, large, marketable 

 birds from such stock, you are going to be sadly disap- 

 pointed. As well expect to raise a Brahma from the egg 

 of a bantam, or a Toulouse goose from a duck egg. My 

 experience has been that in order to raise first-class, mar- 

 ketable birds of from ten to fifteen pounds dressed weight, 

 I must have breeding birds of the very best stock I can 

 obtain. 



In selecting my hens, I aim to get heavily built, broad- 

 shouldered, bright-eyed, healthy-looking females, with 



