223 POULTRI-CRAFT. 
328. Turkeys Can Be Grown in All Sections, —but not in every 
situation. Low, damp places and cold, heavy soils do not suit them. They 
are healthiest and develop best on rather high ground, and soils from which 
the water drains quickly. The bulk of the turkey crop—as of the crop of 
chicken products— is produced in the central west, where the large grain, 
grass, and stock farms furnish unrivalled foraging grounds; but there is no 
section of the country where turkeys are not profitably raised by those situated 
favorably for handling them. Exclusive turkey farms, on the lines of chicken 
and duck farms, are unknown. The nearest approach to anything of the kind 
1s found in Rhode Island, where on some farms three hundred, four hundred, 
— or even more — turkeys are produced annually. 
329. Profit in Turkeys. — It is not easy to make a satisfactory estimate 
of the profit from market turkeys. Very few growers keep accounts. From 
the few accounts and close estimates which have been made public, it would 
appear that the average profit is about a dollar per head — rather iess than 
more — and that the profit in most sections where turkey growing is carried 
on extensively does not often vary much — either way — from the average. 
Reports of the amounts ‘‘ made” on flocks in different sections indicate no 
great differences in net profits on Connecticut, Rhode Island, or Vermont 
turkeys, which bring the highest prices in the eastern markets, and western 
turkeys, for which the grower receives, possibly, only half as much per 
pound. 
The profits on high class stock are proportionate to the reputation of the 
breeder and the volume of his trade. It is commonly considered that the pro- 
duction of turkeys of fine exhibition and breeding quality is less profitable 
than the breeding of chickens of similar quality. 
330. Houses for Turkeys. — Perhaps the commonest practice among 
turkey growers is to allow — or compel — their stock to roost outdoors in all 
seasons, and through all weathers. This practice is not limited to those who 
are indifferent to the welfare of their fowls. It obtains among progressive 
breeders, and is even approved and recommended by some authorities on 
turkey growing. The reasons given for continuing and sanctioning a practice 
condemned in every other line of stock keeping, are various, but are in gen- 
eral much the same as those once used by writers who advocated making 
hens ‘‘ rough it.” * But though all too common, this practice is by no means 
* NoTE. — In comparison with the methods of up to date ex men, some of the methods 
common among successful turkey growers seem thriftless— not to say barbarous. As 
compared with current instruction relating to chickens, much of the teaching of authori- 
ties on turkey culture seems antiquated. One at all familiar with the recent progress of 
poultry culture can hardly fail to have observed the striking similarity between present 
general teachings about turkeys and the kind of instruction on matters relating to chick- 
ens which was most in vogue twelve or fifteen vears ago: nor can he fail to have noticed 
