6 



TURKEYS— THEIR CARE AND MANAGEMENT. 



tail too short or too long, one-half out; if carried too high, 

 one-half to one out; breast too flat or too narrow, one out; 

 breast not deep enough from shoulders to point of breast- 

 bone, one-half to one out; wings poorly folded so as to im- 

 pair the symmetry of the specimen, one-fourth to one-half 

 out; body too short or too narrow, one-half out; legs too 

 short or too long, one-half to one out, as in degree. 



WEIGHT OF BRONZE TURKEYS. 



This section is valued at fifteen points, and is of much 

 importance if the breeder proposes to exhibit his birds, and 

 equally as important if he is breeding for commercial uses 

 and expects lo compete with the breeders of heavy weights. 

 The standard weights of Bronze turkeys are, adult cocks, 

 thirty-six pounds; yearling cocks, thirty-three pounds; hens, 

 twenty pounds; pullets, sixteen pounds; cockerels, twenty- 

 five pounds. In the show room the standard instructs us to 

 cut three points per pound for any deficit from standard 

 weight, hence any one may readily understand that a bird 

 that is from one to two pounds under weight has a small 

 chance of winning prizes in keen competition. It is claimed 

 by some that we have the Bronze turkey weights entirely too 

 high, and that the breed would be better off if they were 

 bred smaller. The writer is of the opinion that the present 

 weights are plenty high enough and personally would vote to 

 reduce rather than increase them. At the same time the com- 

 mittee who tevised the last standard had letters from the 

 National Turkey Club, requesting an increase in weight in 

 both male and female. The trouble with an increase is 

 that the market does not call for so large a carcass. Smaller 

 birds are in demand and at better prices, and it is well 

 for the breeder to look to the market side of the ques- 

 tion. While forty-five to fifty-pound birds are handsome 

 to look at and attract the attention of everybody 



self-evident fact that few, if any of us would care to invest 

 in one for table use, and the same rule will hold good with 

 every family in the country. The only practical use that can 

 be made of them is in large hotels, and there they are 

 classed as "soupers" and as a rule sell from one to three 

 cents per pound lower than smaller birds. 

 CONDITION. 

 This section is valued at six points, and refers not alone 

 to the health of the specimen, but the condition of its plum- 

 age. A bird should be placed on exhibition not alone in a 

 healthy condition, but 

 its plumage should be 

 carefully looked after. 

 Exhibitors should see to 

 it that no specimen is 

 allowed to be entered 

 that has broken wing or 

 tail feathers, or is in a 

 soiled or crumpled con- 

 dition, owing to the lack 

 of proper room in which 

 to exercise. A bird 

 showing signs of roup 

 or cholera should be 



IDEAL OR STANDARD BRONZE TURKEY MALE. 



Fig. I— Chart, Drawn by Franklane L. Sewell, Showing Outline and Markings 

 ot Ideal or Standard Bronze Turkey Male. 



