TURKEYS— THEIR CARE AND MANAGEMENT. 



73 



in early spring are frequently unfavorable to outdoor incu- 

 bation, and th,ese hens are more easily handled in confine- 

 ment. It is best to let the turkey hatch her second laying, 

 as the third comes too late, if at all, and early hatched 

 turkeys are most desirable. 



BREEDERS AND POULTS. 



Ordinarily I mate six to twelve hens with a torn and 

 find the eggs are very fertile, but I think that as many as 

 twenty might safely be mated to one male. Only one torn 

 should run with the flock during the breeding season, but 

 it is well to keep an extra one to use in case of accident. 



My breeders have the run of the farm and get only what 

 they pick up about the buildings, which amounts to con- 

 siderable in winter, but to almost none when good weather 

 comes and then they glean the bulk of their food in the 

 fields. Turkey eggs are very fertile and hatch in twenty- 

 eight days. At hatching time the hen should be closely 

 watched and, if necessary, the poults taken away when 

 dry until all are hatched in order that she shall not leave 

 the nest with them and so chill the other eggs. 



During incubation and at hatching time the hen should 

 be frequently dusted with some good insect powder, so you 

 may be sure she is free from lice, which, with filth and 

 dampness, are the worst enemies of young fowls. Should 

 this be neglected and the poults become infested, a mixture 

 of kerosene and lard — just a few drops of the former, as 

 it is so strong, will usually rid them of the nuisance. Apply 

 it around the head, under the wings and about the vent. 



After the poults are hatched place a coop with a good 

 roof and slatted end over the hen. This will allow the poults 

 to range about, but keeps the mother from tiring them out 

 or leading them through the wet grass. When the dew has 

 dried the hen may be given her liberty, but should be care- 

 fully watched and driven to her coop in the evening, or in 

 case of showers. These coops should be moved each day, 

 so that the young will roost on clean ground. The first 

 feed may consist of infertile eggs boiled hard and chopped 

 fine, or a little cracked grain — oats or wheat preferred. A 

 mixture of coarsely chopped or ground grains with a little 

 millet should be fed until they are from four to six weeks 

 old, when they will be able to eat whole grain. From now 

 on, in good weather, they will need only a little grain in 

 the evening, which will serve to bring them home at night 

 and keep them tame. They will get their food in the fields 

 until frost comes, after that they should be fed all the corn 

 they will eat to prepare them for market. 



MARKETING TURKEYS. 



Young turkeys command good prices by the first of No- 

 vember or even earlier in our large cities, and all the heav- 

 iest, old and young turkeys, should be marketed between a 

 few days before Thanksgiving and Christmas, because after 

 that time heavy stock is at a discount. Through January 

 the demand is usually only fair, but it is a good time to dis- 

 pose of any heavy turkeys that were not in condition to 

 market earlier. Let us add right here that marketing thin 

 poultry is throwing money away, as we might almost say 

 that the difference between thin and prime stock is the 

 profit. .Prom March on the only demand is for medium 

 to small turkeys, and that is when spring hens can be mar- 



White Hollands at Woodslde Farm Mr. J. A. Lelond 

 Proprietor. 



[The two at the left are old birds, winners of 1st prize as pair at the 

 Illinois State Show. The others are young stock. J 



ketcd best,, for they are then scarce and consequently bring 

 a good price. It will pay well to dress them if the work is 

 properly done. 



As with other poultry, good, healthy stock must be 

 used, it must have good care, be fed regularly and con- 

 stant attention must be given to every detail of the business. 

 Given good stock and suitable surroundings success depends 

 largely on the owner or caretaker. Common sense must 

 be relied on to carry us over the hard places. 



In closing I will say that I believe there is no more 

 hardy and profitable turkey than the White Holland. They 

 meet all market requirements and their dressing qualities, 

 flesh and beauty are unexcelled. J. A. LEJLAND. 



