310 POULTRY BREEDING 
dust her too. Look out for mites and large lice on the 
heads, necks and vents. Grease heads, necks and vents 
with lard. Avoid kerosene. Use only a little lard, but 
work it well into the down. If the down sticks together 
after lard is applied too much has been used. Nine-tenths 
of the young turkeys that die, die from lice. Remember 
this. Filth will make short work of young turkeys. Feed 
on clean surfaces. Give water only in such manner that 
they cannot get wet above the beaks. 
The first week feed a mixture of eggs beaten and mixed 
with ground oats or rolled oats, salted to taste, and cooked 
as bread, then crumbled for them with milk or curds so 
they can drink all they want to. Feed every two hours, 
early and late. Give a little raw meat every day; also 
chopped onions or other tender green feed. After the 
first week keep wheat and ground bone in boxes before 
them all the time but feed three times a day on a mixture 
of cornmeal and wheat middlings, cooked, to which green 
feed has been added. Mashed potatoes, cooked turnips 
and cold rice are always in order. Too much hard-boiled 
ege will cause bowel disease. Remove coops to fresh 
ground often to avoid disease. Ground bone, fine gravel, 
ground shells and a dust bath must be provided. They 
must be carefully attended until they become well 
feathered. Finely-cut ground bones from the butchers, 
with meat adhering, are excellent for them. Give them 
liberty on dry, warm days. A high roost in an open shed, 
open to the south, is best for grown turkeys. A single 
mating of male and female fertilizes all the eggs laid in 
a season, hence one gobbler will suffice for 12 or more 
hens. 
Two-year-old gobblers with pullets or yearling gob- 
blers with old hens make a good mating. Turkeys may 
