596 AVES—WILD TURKEY. 
however, perish in the attempt. Its observed that, after these journeys, the 
turkeys are so familiar, that they fearlessly enter the plantations in search 
of food. Great numbers are killed at this time, and kept in a frozen state 
to be sent to distant markets. 
They begin to build in April; the nest is very simple in construction, being 
only composed of a few dried leaves. The female lays sometimes twenty, 
but more usually nine or fifteen eggs, which are white, spotted with brown. 
Wild turkeys are very tenacious of their feeding grounds, as well as of the 
trees on which they have once roosted. Flocks have been known to resort 
to one spot for a succession of years, and to return after a distant emigration 
in search of food. They roost on a point of land jutting into a river where 
there are large trees in great numbers. When they are all quiet for the 
night, they are very easily shot; and an experienced hunter may secure near- 
ly the whole flock, as the turkeys, fancying themselves secure when at 
roost, are not alarmed by either the sportsman or his gun. 

The flesh of the wild turkey is of excellent flavor, being more delicate and 
juicy than that of the domestic turkey; the Indians value it so highly, that 
they term it, when roasted, “the white man’s dish.” 
The male of the wild turkey is nearly four feet in length; the female is 
only three feet and a quarter long. The plumage of the male is very bril- 
liant, and of a variety of hues; that of the female is not as beautiful. When 
strutting abroad and displaying himself, this bird has a very stately and 
handsome appearance, and appears to be quite sensible of the admiration he 
excites. 
A new species, called the ocellated turkey, has been discovered in Hondu- 
ras, which is of a smaller size and of more brilliant plumage than the turkey 
of the United States. It has smal! ocellated spots on the tail. 
