THE TURKEY. 113 



of habit, combined with difference of climate and other impor- 

 tant causes, which we know, in the case of other animals, pro- 

 duce such remarkable effects. 



As to the relative value of the ordinary varieties, it would 

 be almost difficult to offer an opinion ; but those who suppose 

 the while turkey to be ' the most robust, and most easily 

 fattened,' are decidedly mistaken, both in theory, as far as 

 analogy may guide us, and in practice, where the certain test 

 of experience has shown to the contrary. The bronze and 

 copper-colored varieties are generally undersized, and are 

 amongst the most difficult of all to rear ; but their flesh is 

 certainly very delicate, and, perhaps, more so than that of 

 other kinds a circumstance, however, that may partly result 

 from their far greater delicacy of constitution, and the conse- 

 quent extra trouble devoted to their management. 



The brown and ashy-gray are not particularly remarkable : 

 but the black are decidedly superior, in every respect, not only 

 as regards greater hardiness, and a consequent greater facility 

 of rearing, but as acquiring flesh more readily, and that being 

 of the very best and primest quality. Those of this color 

 appear to be less far removed than the others from the original 

 wild stock. Fortunately, too, the black seems to be the favorite 

 color of nature, and black turkeys are produced far more abun- 

 dantly than those of any other hue. 



With respect to the best mode of keeping turkeys, I have 

 merely to repeat what I have already remarked relative to a 

 due attention to the habits of the original wild breed in its native 

 state. Let them have a large, roomy, open shed, sufficiently 

 protected, of course, from the weather, and, above all, from 

 moisture. Let the perches be high and here, again, you will 

 do well not to omit the use of the hen ladder, for although these 

 birds can usually fly well, still, when fat, they become too 

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