THE TURKEY AND ITS VARIETIES. 



VI. Rare Varieties. 



1179 



There are a number of more or less rare varieties of turkeys, the Buff, 

 the Fawn, and the Pure-white being the principal ones. They are all 

 considered more tender than the varieties heretofore named. Turkeys of 

 the white variety are especially handsome, the color being relieved by the 

 tuft on the breast, which remains jet black, which, with the blue-white 

 and red caruncles of the head and neck, present a most elegant appear- 



VII. Caring for the Turkey. 



There are almost as many w^ays and methods of feeding as there are 

 localities where turkeys are grown. A considerable number who allow 



A PAIR OF BRONZE TURKEYS. 



their turkeys a good deal of freedom will succeed ; others do equally well 

 who follow methods quite the reverse. Some never house the mother 

 hen or the young, while others house them both. 



While our present-day turkeys are classed as ''domestic fowls," they 

 are rather semi-domestic when compared with other poultry. For this 

 reason the treatment given them must differ from that given to hens 

 and chickens, and houses or coops that will serve for the latter will be 

 clean and dry for the poults ; it may not meet the wants of the turkey hen. 

 She must have a house or box in which she can stand erect and stretch 



