274 PROFITABLE POULTRY PRODUCTION 



In a few cases there is a small demand for 

 specially young turkeys, say three months old or 

 perhaps a little younger, but it will not pay to 

 cater to this market unless one knows beforehand 

 that there is a definite demand. The only places 

 there is such a demand is at a few of the fashionable 

 summer resorts in the East. The greatest demand 

 is for turkeys of medium size, ten to 15 pounds, for 

 home tables. Such turkeys sell best about Thanks- 

 giving time. Extra large birds are in smaller de- 

 mand and at lower prices, as a rule. They are 

 used mainly in restaurants and hotels. 



VARIETIES OF TURKEYS 



There are six leading varieties of turkeys. Be- 

 sides these there are also scrub turkeys which are 

 altogether too common and are not nearly as de- 

 sirable to keep as birds of good breeding. As a 

 rule, they are not as robust, as large nor as prolific, 

 nor do they make as good an appearance when 

 dressed. One of the principal reasons for this is 

 that the best birds have been sold annually for 

 market instead of being kept for breeding. 



About the best way to improve a farm flock of 

 no special breeding is to purchase a well-bred torn 

 in the autumn and mate him to a dozen or a score 

 of the choicest hens, young and old, on the place. 

 From the progeny select the very best young hens 

 to take the place of the less desirable ones in the 

 previous season's flock. All young males should 

 be disposed of and preferably a new male intro- 

 duced, one not related to the male purchased the 

 first year, but of excellent breeding. By excellent 

 breeding is meamt a bird with good stamina, good 

 weight and preferaljly two years or more old. If 



