TURKEYS ON THE FARM. 307 
hereditary. After having faithfully tried the White, 
the Wild Black and the Mammoth Bronze turkeys, I 
prefer the latter for several reasons. They have proven 
hardier than the White, are equally strong, more gentle 
and more easily handled than the Black, less apt to roam 
far away and with proper care are ready for market at 
an earlier age than either of the other varieties, and I 
believe are less liable to disease. After complying with 
the first condition and having secured large, strong, 
parent turkeys, at least one year old, see that they are 
in the right condition for breeding. 
Breeding fowls should not be overfat, as the offspring 
of such fowls are less vigorous. If the hens are young 
(late hatched) they require more food at breeding time, 
as they are still growing and immature. If hens are old 
they should have millet and clover, where it can be 
grown, and less carbonaceous food in the latter part of 
the season. Too much corn will produce overfat tur- 
keys, unless they have abundant exercise in insect hunt- 
ing and plenty of green food. When the laying season 
begins, usually in March, a watchful lookout for the 
eggs must be kept. It is natural for all turkeys to hide 
the nest, but petting will do much toward keeping them 
near the house. Each egg should be gathered as soon 
as laid and placed, small end down, on cotton or some 
soft material and kept in a dry, cool, dark place. If 
not used at once, they should be turned occasionally, to 
prevent settling or adhering to the shell. As the eggs 
are removed daily from the nest, it is better to return a 
hen’s egg, until there are five or six in the nest, as a tur- 
key is suspicious and easily discomfited. My turkeys 
lay entirely in the grove near the house and arrange 
their nests with skill themselves, my only task being to 
protect them from natural wild enemies. The nest 
should always be dry and large, and on the ground if 
possible. Fifteen eggs are sufficient for a large hen, 
