TURKEYS ON THE FARM. 291 
and where new blood is frequently introduced. If a 
flock becomes diseased, the land which they wander over 
may become contaminated, and affect other flocks which 
occupy the same ground, hence it is sometimes necessary 
to change the land on which they run, from one year to 
another. If turkeys are kept where they may drink 
from stagnant pools in barnyards, pigpens or privy 
vaults, sudden and fatal attacks of bowel troubie must 
be expected. A running stream is of great value on a 
turkey farm.” 
BREED AND CARE. 
In reserving or selecting parent stock from which to 
raise turkeys for the market, do not overlook a most 
important matter, the age of the parents.. Ten- or 
twelve-months-old turkeys are not sufficiently mature 
to produce the strongest progeny. Old turkeys lay 
larger eggs, and the young are larger and stronger when 
hatched. If necessity forces you to breed from stock of 
your own raising, keep the hens three, four, five or six 
years, if necessary. No judicious farmer will kill off his 
good heifers after they have dropped their first calves. 
He knows the progeny will become better and better, 
until age enfeebles the parent. So with turkeys. The 
same breeding stock may be kept, after'they have proved 
their value, for some time. When you wish to replenish 
or renew the parent stock, select the best of your young 
hens and get a first-class tom not related to them; then 
you have your new stock to take the place of the others, 
whenever it may be deemed proper to dispose of the 
old ones. 
The Bronze turkeys are at present the favorites with 
the majority of those who grow turkeys for the market. 
Size and hardiness are the important factors which cause 
this favoritism. Sometimes private customers prefer 
white- or yellow-skinned ones, just as they prefer yellow- 
