TURKEYS AND GUINEA-FOWI^S. 97 



beard of the male, which is deep black. The red 

 wattles, black tuft on the breast and the snow-white 

 plumage of the rest of the bird make a striking con- 

 trast. A photograph from life of a pair of these birds 

 is given on the opposite page. 



The breeding of turkeys is more difficult than the 

 breeding of chickens, because of the difference in the 

 nature and habits of the birds. The turkey is not as 

 thoroughly domesticated as the chicken, having been 

 under the controlling influence of man but a com- 

 paratively short time and still retaining many of its 

 wild traits. Their love of freedom, their roving habits 

 and their shyness all indicate their recent introduc- 

 tion from the forest to the domestic state. 



Young turkeys or poults, as they are called, are 

 generally regarded as very tender until they reach 

 the age of ten or twelve weeks. This is partly due to 

 the tinwise treatment of the breeding stock during 

 the winter and earh- spring. 



In the domestic state, turkeys pass the winter 

 months in comparative inactivity. During this time 

 they are fed principally on corn. When the breeding 

 season arrives they are in prime condition for the 

 table — fat and glossy, but are lacking in the vigor so 

 essential for producing strong and healthy progeny. 

 To this state of things may be attributed much of the 

 weakness supposed to belong to them by nature. 



As soon as the surplus stock has all been sent to 

 market, the birds intended for breeding should be fed 

 less corn and more muscle and bone-making food. 

 One-third of their grain ration should consist of oats, 

 and one-third of wheat, and the other third of corn, 



