PRIZE ESSAYS OK TURKEY CULTURE. 151 



keys." Strange as it may seem, no signs of the liver trou- 

 ble which so frequently affects growing turkeys and so of- 

 ten proves fatal, has appeared among the flocks that have 

 been treated to a generous supply of pounded crockery. 

 Does any one ask how often this should be fed? I usually 

 give it to them twice a day ; after feeding them the morn- 

 ing and evening rations of bread and wheat, I take a few 

 pieces of earthen ware, and placing them on a large stone 

 near the feeding place, I break them into small bits. As 

 they fly off into the grass, it is funny to see the little tur- 

 keys scramble after them, squeaking with delight. At first 

 I feared that the large pieces which they greedily swal- 

 lowed would kill them, but soon found that it only made 

 them healthy and lively. 



In addition to this, I keep the young turkeys from 

 roaming through the dewy grass, by confining them in a 

 board pen till they are at least two weeks old ; then when 

 larger I furnish a plentiful supply of wood ashes for dust 

 baths, which keeps them free from lice. By following the 

 above methods, I have had the best success in turkey cul- 

 ture, and consider it a paying enterprise. One thing you 

 will notice that I have carefully avoided, viz. : The feeding 

 of wet, raw foods, such as corn meal or chop mixed up 

 with milk or water, as it does not digest easily, although, 

 for a change, I occasionally give them fresh milk curds, 

 with a little black pepper; and always supply them with 

 clean drinking water. 



HOW THE FAMOUS WESTERN NEW YORK TUR- 

 KEYS ARE GROWN. 



BY SARAH FRIES, ONTARIO COUNTY. 



[Our contributor is 73 years old, and has been a successful turkey raiser for 

 fifty years.} 



I keep two gobblers and five hens, which are saved 

 the previous season. As soon as I can gather eight or 

 nine eggs, I place them under a sitting hen. Every morn- 

 ing I visit every hen and allow her to eat all the corn she 



