TURKEYS. 



Opportunity for Profit. When turkeys are properly handled, that is, 

 when the unnatural losses are eliminated, there is a greater opportunity for 

 profit in raising them than in any other kind of live stock. These unnatural 

 losses are due largely to the neglect of raisers to follow the laws of nature in 

 selecting and paring the breeding stock. Turkeys are more self supporting 

 than any other live stock. From the time that they are six weeks old until 

 winter sets in they will gain the greater part of their entire living from insects, 

 bugs, grasshoppers, and waste grain that they pick up in their free wanderings 

 over the range. In other words, when given sufficient range, they may be called 

 self-sustaining foragers. The chance for profit in turkey raising moreover is 

 gradually increasing due to the more general use of the flesh. Turkeys are 

 used not only for roasting but a large number of the poults (young turkeys) 

 are used for broilers. The flesh is also used to an increasing extent for salads, 

 sandwiches and cold cuts. If the late hatched poults cannot be brought to 

 maturity, they will sell for broilers at a good profit. The broiled poult is a very 

 valuable dish in our large cities at the present time. 



STANDARD WEIGHTS OF TURKEYS. 



The main difference in the varieties given are size and color. The Bronze 

 and the Narragansett are the largest, the Bourbon Reds and Slate are the medium 

 and the Black and White the smallest. A great improvement has been made 

 in the Blacks and Whites of late years, so much so in fact that they are crowd- 

 ing for third position. 



There is a nonstandard variety besides the above, known as the Buffs. 

 They are quite like the Bourbon Reds and might well claim their place. The 

 Bourbon Reds are more largely grown for the market than the Buffs. 



Selection of a Breed. The Bronze turkeys are the most popular in this 

 country, although considerable numbers of white turkeys are bred. Scarcely 

 any preference is shown on the open market for any particular breed of turkey, 

 but great stress is always laid upon the quality. The best grown and best fin- 



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