CAPON1ZED TURKEY. 167 



This course she repeated for several suc- 

 cessive years. 



The wild turkey will breed readily with 

 the domesticated one, and the produce is 

 readily recognised by the increased brillian- 

 cy of its coppery metallic hues, and the ab- 

 sence of a broad, whitish band on the tip 

 of the tail coverts. These command a high- 

 er price in the market, on account of their 

 superior game flavour. 



The turkey forms an excellent subject for 

 caponizing.* The anatomy of the parts is 

 similar to that of the domestic fowl, and the 

 operation offers no increased difficulty. The 

 turkey capon attains a great size, and its 

 roaming propensities are said to be much di- 

 minished. We have the turkey of various 

 colours. Neighbours in the country are apt 

 to have them of different colours, in order to 

 distinguish them apart when the flocks mix 

 together. The grayish or white varieties 

 are preferred by some, on account of their 

 beauty, but they are not as hardy as those 

 which are dark coloured or glossy black. 



* In China and Java it is frequently capcorized. 



