Turkey Rearing. 151 



to rear, in consequence of which they are often not kept, 

 where they might be with advantage, for, in a suitable place, 

 they are one of the most profitable of all domestic poultry. 

 They are undoubtedly delicate if kept on damp soil, but 

 where the ground is dry, and the position not too exposed, 

 they will do well. Just at one period of their growth, when 

 they are "shooting the red," that is, when about six weeks 

 old, and the red skin is appearing on the head, they need 

 extra care and to be well sheltered, for getting wet just then 

 is almost certain to be fatal. The prices obtained for turkeys, 

 and the heavy weights to which they grow, make them very 

 profitable indeed, and wherever it can well be done, we 

 should strongly urge that a few of them be kept. 



The varieties of turkeys known in this country are the 

 Wild, Bronze, Earragansett/ Black, Buff, and White. Of these 

 the Wild is the hardiest, firmest fleshed, and highest flavoi-ed, 

 even when bred in domestication ; the Black approaches it 

 most nearly but fattens more readily, while the Bronze, 

 which closely resembles it in coloring, is the most rapid in 

 growth, quickest to fatten, and heaviest of all. The Nar- 

 ragansetts and Whites are the most domestic. Large size is a~ 

 matter that must be considered, for the price turkeys realize 

 in market increases with the weight, and the fact contrary 

 to the rule in most things, that, the price per pound of a 

 thirty-pound turkey is considerably greater than that of 

 one half its size is especially true in early winter, but not at 

 all times of the year. 



Turkeys are not fully grown until they are three or four 

 years old, but it will be found that birds can be bred from, 

 without fear, when two years of age. The young birds 

 produce more eggs than the older ones, and begin to lay 

 earlier in the season, and, also, are not so savage. A turkey 

 hen generally lays about twenty eggs, but she should not be 

 allowed to sit all these ; and it is better to give the first half- 

 dozen to hens, letting her have the rest herself, for it is very 



