POULTRY. 139 



to say the breed is difficult to rear, than to acknowledge at once 

 that negligence, unskillfulness, and barbarity are the causes." 



The principal requisites for the successful rearing of turkeys, 

 according to the experienced author of the " Poulterer's Com- 

 panion," are : 



1. Good stock to breed from, both male and female. Both 

 should be large and fully grown. They ought to be at least 

 two years old. 



2. Fresh blood, secured by changing the cock every year. 



3. Good keeping through the winter. 



4. No unnecessary interference with the process of incuba- 

 tion, which lasts four weeks. 



5. Shelter, protection, and careful feeding of the chicks for a 

 few weeks, after which the mother may be liberated from the 

 coop to lead them out. 



Curd chopped fine, crumbs of bread softened in water or 

 milk, are good for their first food ; but they will soon eat any- 

 thing that is fit for the parent turkey, except unbroken grain. 



Early in the fall they should be fed night and morning with 

 dry corn ; and when the weather becomes colder they may 

 profitably be supplied at frequent intervals with boiled potatoes, 

 mashed with corn meal and skimmed milk, given to them 

 warm. On this diet they will grow and fatten rapidly. 



The turkey is an out-door bird and requires, at most, only an 

 open shed for shelter during severe storms, and even this will 

 seldom be occupied if a good tree be at hand. They have not 

 yet acquired all the effeminate artificial habits of the domestic 

 fowl. 



The critical periods with the turkey are about the third day 

 after they are hatched, and when they have thrown out the 

 "red head," as it is called, which they do when about six weeks 

 old. To carry them safely through the first, avoid overfeeding, 

 and secure them against unfavorable changes of temperature. 

 In the latter case, give them a plenty of food, and render it as 

 nutritious as possible by adding boiled eggs, wheaten grits, 

 bruised hemp seed, or bruised beans. 



