174 BREEDS. 



even in damp weather, which all know is so 

 trying to young birds. 



The curd I have mentioned is prepared accord- 

 ing to a recipe kiadly sent to me by a friend who 

 is a great Turkey-breeder, and I have found it 

 excellent, both as food and medicine, the astrin- 

 gent qualities acting as tonics, and my game- 

 keeper has found it a most valuable prepara- 

 tion for young pheasants, reared under hens. 

 It is made as follows : — Mix one teaspoonful of 

 pounded alum, with four quarts of milk slightly 

 warmed, separate the whey from the curd, and 

 give only the latter in a soft state. 



If judiciously and fully fed, Turkey male poults 

 should weigh at least twenty pounds at Christ- 

 mas, and that with only their natural feeding. 

 Any other I repudiate, along with all those who 

 have any experience in this breed. 



The classes of our domestic Turkeys are the 

 Norfolk, Cambridge, and White. 



There is also a pretty buff-feathered bird, more 

 to be admired, however, for its singularity than 

 usefulness ; also a grey variety, sometimes called 

 Virginian, small but elegant. 



