242 POULTRY AND WILD BIRDS 
TURKEYS, DUCKS, AND GEESE 
Turkeys. — Of all our domestic fowls the turkey is de- 
cidedly the largest, well-grown gobblers ranging from 26 to 
36 pounds in weight and the 
hens from 16 to 20 pounds. Not 
only is the quantity of meat 
which they yield quite large, but 
its quality is unexcelled; and 
considerable attention is there- 
, fore given to raising them for the 
market. Our domestic turkeys 
are descended from the wild 
turkey which may still be found 
in the eastern and southern parts 
of the North American conti- 
nent. The roving disposition 
of the wild bird survives in the domesticated fowls to this 
day and they often wander a half mile from home in 
search of a place to steal their nests. Moreover, it is de- 
sirable to give them their freedom, 
for if they are confined to limited 
quarters they become nervous and 
restless and fail to thrive. It re- 
quires more care to raise them than 
any other farm animal. There are | 
six different varieties, the most com- | 
mon one being the Bronze. 
Ducks. — These are raised chiefly 
for their meat, but their feathers 
are also valuable. Though they are 
water-fowls with webbed feet, they thrive very well without 
a swimming pool. Indeed, many people prefer not to let 
BRONZE TURKEY 
Young male. 
Duck 
