TURKEYS. 



219 



THE HONDURAS TTJKKEY. 



cently made an experiment," says a writer in 

 the Germantown Te/.'fjraph, " and must say, that 

 the result surprised aic, as I had always been 

 rather skeptical. 



"Four turkeys were confined in a pen, and 

 fed on meal, boiled potatoes, and oats. Four 

 others, of the same brood, were also at the same 

 time confined in another pen, and fed daily on 

 the same articles, but with one pint of very finely 

 pulverized charcoal, mixed with their food 

 mixed meal and boiled potatoes. They had 

 also a plentiful supply of broken charcoal in 

 their pen. The eight were killed on the same 

 day, and there was a difference of one and a half 

 pounds each in favor of the fowls which had 

 been supplied with the charcoal, they being 

 much the fattest, and the meat greatly superior 

 in point of tenderness and flavor." 



Since the publication of the fourth edition, 

 the author has received the following very in- 

 teresting and valuable suggestions from Colonel 

 Wade Hampton, of South Carolina : 



" I have read your treatise on poultry with 

 much interest, and have derived from its peru- 

 sal very many valuable suggestions. 



" On the subject of rearing turkeys, I venture 

 to make you a suggestion or two. As soon as 

 they are removed from the nest, immerse them 

 in a strong decoction of tobacco, taking care to 

 prevent the fluid from entering the mouth or 

 eye of the chick, and repeat the operation when- 

 ever they appear to droop. Corn-bread, soaked 

 in pepper-tea, is the best diet for them, after 

 they are two or three days old, that I have ever 

 tried. They are particularly liable to chills, 

 which nothing so effectually cures as the pepper. 

 A tablespoonful of Cayenne pepper to a quai t 

 of boiling water is about the rate at which it is 

 used." 



THE HONDURAS TURKEY. 



Beautiful as is the common wild turkey of 

 this country, it is said to be far surpassed by 

 the Honduras turkey, which rivals the peacock 



