TURKEY RAISING 



tween the vigor and hardiness of the different varieties as 

 these qualities and others differ to a marked degree in dif- 

 ferent individuals and strains of the same variety. Proper 

 management and proper breeding have much to do with 

 the hardiness and stamina of the stock. It is claimed by 

 some raisers that the White Holland lay more eggs than 

 the other varieties and also that the White Holland and 

 the Bourbon Red are inclined to be somewhat more do- 

 mestic in their habits. 



Considerations in Mating 



It must be borne in mind that turkeys are kept for meat 

 production, not primarily for egg production. In select- 

 ing the breeders, therefore, it is essential that they pos- 

 sess a type or shape of body which is consistent with meat 

 carrying capacity. Select those birds which have a deep 

 long wide body, a broad back, especially across the shoul- 

 ders, and a round, deep, full breast which comes well for- 

 ward. A strong well-knit frame is shown by birds which 

 are of good bone, that is, which have thick sturdy shanks 

 and with the legs perfectly straight and set square under 

 the bird and well apart. Avoid any birds which are too 

 long-legged, which are too narrow-bodied or in which the 

 legs tend to be knock-kneed or to crook at the hock. 



It must also be kept in mind that birds which are in- 

 clined to be short in leg, while they will often reach a 

 greater weight the first season, are not the birds which 

 will eventually develop into the largest specimens. It is 



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