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 SECTION LXXX. 



Management of Poultry, 



AT the time I profefs giving diredlions for 

 the management of poultry, I cannot avoid 

 hinting to the farmer, that he muft not reJy up- 

 on the profits arifing from breeding and rear- 

 ing poultry for the payment of any part of his 

 rent. I do not mean to difcourage raifing what 

 I am fond of eating : but I fhould not prove 

 myfelf the friend of the farmer if I did not fhow 

 both fides of the queftion, and tell him it is 

 poflible to lofe by mifmanagement in this arti- 

 cle, and fcarce probable to gain, unlefs he fe- 

 le6ts a particular fpecies or fort. 



We will for example begin with Turkeys — 

 thofe voracious animals, which will devour as 

 much as any quadruped on the farm, not ex- 

 cepting even the hog, which can be raifed at 

 lefs expence. Calculate, if you can, what a 

 turkey will coft by the time he is fit for the 

 fpit. So foon as hatched, he mud be treated 

 delicately, fed on white bread and milk. The 



pip 



