TURKEYS IN NEW ENGLAND. 



Dressing and Shipping Turkeys for Market-Difficulty of Raising Poults— A New England Turkey Farm-General 



Information on Turkey Culture In the East. 



By Ceo. II. Pollard. 



— ^A 1FTY years ago turkeys were common enough on 

 2^ New England farms. The cock birds gobbled 



^^^ and strutted and told love stories under the 

 shade of the hay stacks, while the fields and 

 woods were traversed alike by young and old. 

 About the only foes they had were the wily fox and the 

 poorly trained dog. Sickness and disease were practically 

 unknown. The flocks were made up of healthy, 'hardy birds, 

 without any great pretentious to aristocratic forebears, but 

 with the sturdy grit and get there which were characteristic 

 of all New England life at that period, whether horses, poul- 

 try or people. 



Most flocks traced their lineage back to some brave 

 brood hatched in the freedom of the primeval forests. 

 Doubtless much of their hardiness and self-sufficiency were 

 inherited from this source. Certain it is that barring the 

 moving accidents of field and flood,. together with the perils 

 from the depredations of mink, fox and such like vermin, a 

 brood of young turkeys hatched meant sure good cheer for 

 the Thanksgiving board and Christmas gathering. 



Unfortunately these conditions are now greatly changed. 

 The New England turkey growers of the present day find 

 troubles, not only such as are due to depredations of wild or 

 unruly animal life, but also suffer greatly from the various 

 diseases and sicknesses which seem to be part and parcel of 

 turkey raising under present conditions. Instead of wholly 

 producing her own supply and exporting large numbers to 

 other parts of the world, she is now dependent upon an im- 

 ported crop of alien birds, a crop which comes from nearly 

 all parts and sections of this country, while many are 

 brought even from Canada. All, however, is not lost, and 

 we are still able to produce in southern Rhode Island, east- 

 ern and southern Connecticut and in Vermont and New 

 Hampshire, such turkeys as delight the appetite and senses 

 of the most fastidious of epicures. Their reputation is not 

 confined to New England, but covers the whole country and 

 reaches to foreign lands. 



Nowhere else in the whole world are produced turkeys 

 of such flavor and quality as go out from Rhode Island and 

 Connecticut under the common name of Rhode Island tur- 

 keys. So well known are these birds, and so highly es- 

 teemed are they, that not only the president's table at 

 Washington, but the tables of many of the leading diplomats 

 and officials who congregate in that city of high living and 

 epicurean appetites are supplied at holiday and other times 

 with choice specimens of the turkeys raised in this section. 

 The Boston markets handle a large share of the stock pro- 

 duced in these states. Considerable numbers are also sent 

 abroad to serve as central dishes at holiday and other elabo- 

 rate banquets. Some of the leading men of Rhode Island have 

 for years made it a custom to send to friends in England and 

 on the continent as perfect specimens of the native Rhode 

 Island turkey as can be procured. The fame which has come 

 to these Rhode Island flocks may thus be seen to easily lead 

 that of any other section or state. It is hard to say what 

 gives the perfect flavor and delicious cooking qualities. Epi- 



cures disagree as to. the cause, while all agree that the qual- 

 ities do exist.. 



Hard pressing the Rhode Island and Connecticut turkeys 

 come the Vermont birds. Ranging generally from two to 

 three cents per pound lower in price, they are yet fit feasting 

 for the very gods of poultry. These Vermont birds mature 

 quickly, and when dressed show plump, yellow skin and 

 breasts wihch appeal to the eye no less than to the taste. 



DIFFICULTY OF RAISING POULTS. 



The causes which have lead to the decay in production, 

 aside from the old-time troubles from dogs, foxes and simi- 

 lar vermin, are not well understood. For one reason or 

 another it has become very hard to raise the young birds. 

 The breeding birds are hardy, strong and in every way vig- 

 orous. The females are good layers. The eggs are perfect 

 in shell and shape. There is no trouble from lack of fer- 

 tility and there seems to be abundant vitality in the germs 

 which leads to good hatches. Notwithstanding this appar- 

 ent vigor and strength, the young poults do not live and 

 thrive as they should. Every precaution has been taken to 

 assure good results. Wild and half wild males have been 

 brought from the south and west and mated with the native 

 females for the infusion of fresh blood and stamina. Whole 

 flocks of western birds have been brought here and tried. 

 So far the results have not been satisfactory. Although the 

 leading breeders and poultrymen have studied the matter at 

 close range, and the state colleges, assisted by the United 

 States government, have helped in the work, the problem is 

 as yet unsolved. While the roving proclivities of the birds 

 make them rather undesirable in the more thickly settled 

 parts of the country, there are hundreds of farms which 

 might be made to produce an immense number of turkeys at 

 very profitable prices, if only the art of growing the young 

 could be re-discovered, or successfully practiced. There is 

 a demand for this product which cannot possibly be filled. 

 Prices are high and are growing constantly higher for the 

 best grades of birds raised here in New England. Until 

 some decided change comes there is no probability of any 

 drop in prices or of any very great addition to the amount 

 of stock which will be marketed. In addition to the demand 

 for the holiday trade and the usual sizes, there is a con- 

 stantly growing call for small, early-hatched turkeys to be 

 used as broilers. The price for these birds at two pounds 

 to two and one-half pounds each ranges from $3 to $4 and 

 sometimes $5 per pair. These are prices which are ex- 

 tremely profitable, and could the young birds be hatched and 

 supplied in sufficient numbers, it would be a very profitable 

 undertaking for the producer. Nothing stands in the way 

 of realizing this success save the difficulty in rearing the 

 young birds. 



Nearly all the turkeys raised in New England are 

 Bronze, or the one time popular Narragansett. Some White 

 Hollands are bred, but the great bulk of the breeding flocks 

 is made up of Bronze, either pure or grade. Of course there 

 are all sorts of mixtures made up of these breeds. In this 



