TURKEYS ON THE FARM. 309 
milk (fresh from the cow is best), very hard-boiled eggs 
and fine wheat-bread crumbs for the little ones, wheat, 
corn and fresh water for the mother. Feed the mother 
first and she will not take much of the egg and bread, 
which is more expensive. During this time, if the 
weather be warm and sunshiny, let the mother out dur- 
ing the middle of the day, keeping her near the coop, 
taking care to shut her in before sunset, as the dew is 
harmful to the young turks. During the first week the 
little ones are apt to get onto their backs, from which 
position they cannot rise, and will die if allowed to thus 
lie for any length of time. Care must be taken not to 
place the pens near the hills of the small red or black 
ants, as these are enemies to young turkeys. They not 
only attack the head and kill the turkey, but if eaten, 
will almost instantly choke them to death. 
The fourth week the food may consist of oatmeal, 
sour milk curd in small quantities, cracked wheat and 
scraps from the table, taking care that the scraps con- 
tain nothing salt. Salt, salt meat, brine or salt fish will 
kill them. After the eighth week, give mother and 
brood their freedom. Feed only in the morning, and 
this is not needful if they have access to grain fields. 
If a turkey becomes sick, it should be. isolated at once 
from the others, to prevent spread of the disease. Land 
over which diseased fowls wander will be contaminated 
and infect other flocks. Turkeys require plenty of pure 
water and must not be allowed to drink from stagnant 
pools, as this may produce bowel troubles. It is useless 
to doctor a very sick turkey—better to kill and bury 
deep at once. Prevention is better than cure, and if the 
following dose is given fortnightly, or even monthly, 
throughout the year, to either turkeys or chickens, there 
will be little necessity for cholera cure: Two ounces 
cayenne pepper, two ounces sulphur, two ounces alum 
and two ounces copperas. Mix all together and add 
