loS POULTRY FEEDIXG AXD FATTENING 



TURKEYS TUANKSOIVTNO WEEK AT NEW Y'ORK 



RiOiiptB, Tli.nikn'iviii- CloBfd 



1903 "iJ.'Ol T] 1i22 c 17 ^^i-fKiC 



1902 24,913 15 ail8 l^V■/"'i^ 



1901 34,147 11 ((('13 llfaiaVz 



19U0 40,963 8 (f<12 9 fii 10 



1899 29,C8J 101/2(^1111/2 10 (fill 



1898 29,141 lli/2(S'12i/2 10 (((111/2 



1897 — 10 (fclS — 



1,896 30,603 11 ITliUVz 12 #13 



1895 29,363 9 (fclZ lli/olffllZ 



1894 33,6ii2 8 riilO 8 (?(■ 9 



1893 28,233 9 (1(13 B (ulU 



1892 26,972 13 C"16 13 (aU 



1891 24,358 13 (ffilG 14 (?('15 



1890 21,007 12 (ffiie 15 (f(16 



1S,S9 2;,3'J5 10 (f(13 12 (®13 



1888 31,554 10 ©14 10 (u'll 



English Methods — The methods of English turkej- 

 fatteners, as descriljed I))- E. li. Brown, include several 

 good suggestions: About five weeks before killing, the 

 turkeys are put up to fatten in a dry, comfortable shed, 

 which must be large enough for tlie numl^er of birds 

 accommodated. Then the northern and eastern sides 

 of this shed should be well closed in, but the southern 

 and western sides may be wire netted, thus affording 

 the inmates ]i]enty of fresh air. Broad perches are 

 provided, and must not be more than three feet above 

 the ground. Food and water are placed in troughs 

 conveniently situated, and away from the perches. 



When shut v.]) to fatten the turkeys are given all 

 the food they M'ill eat. The morning feed consists of 

 barley meal and wheat meal. Some farmers who are 

 vciy particular and have good customers mix the meals 

 with milk, and give milk to drink instead of water, an 

 inexpensive addition if skimmilk is used, and one which 

 consideralily improves the flesh. Although not much 

 used, there can 1)e no doubt that the addition of a little 

 pure fat to the soft food is highly Iteneficial, softening 

 the flesh. Cooked potatoes can also lie added to soft 

 food with advantage, and tliis ajiplies to all fowls put 



