118 THE POULTRY-BOOK. 



hand, or place it before them on a stone, taking care that the hen 

 does not rob them. In supplying them with water, be careful 

 to put it in such very shallow vessels that they cannot wet 

 themselves ; for the least moisture appears fatal to them. As 

 the turkey chick does not seek its food immediately on leaving 

 the egg, as the hen seems incapable of instructing her little 

 offsprings how to do so, it is a practice with some to put a few 

 common hen's eggs among the turkey's, (which must be done 

 about nine or ten days after sitting,) that these, coming out 

 with the little turkeys, may, by force of example, teach them 

 to provide for themselves. 



Unless in very warm weather, the hen and chicks should be 

 housed for a month. If they appear drooping, put powdered 

 caraway seed, and a little Cayenne pepper, into the food. 

 If you mix the food with milk, let it be previously boiled. 

 Unboiled milk will purge the chicks ; but, for my own part, I 

 prefer pure water. 



At the age of about two months occurs the most critical 

 period in the life of the turkey, called * shooting the red; ' or 

 the time when the head and neck acquire the reddish color of 

 the adult. This crisis once passed, the bird may be regarded as 

 past danger, and exchange the name of chicks for that of turkey 

 poults. The only treatment necessary, when the bird is shoot- 

 ing the red, is nutritive food, and the addition of a small pinch 

 of Cayenne pepper. Bruised hemp-seed is also found ser- 

 viceable. 



I know of no birds more calculated to be profitable to the 

 breeder than turkeys. 



The well-known William Cobbett, who, with all his fail- 

 ings, was a. shrewd and accurate observer, thus writes : 'To 

 raise turkeys in this chilly climate, is a matter of much greater 

 difficulty than in the climates that give great warmth ; and so 

 true is this, that in America, where there is always a " wet 



