TURKEYS— THEIR CARE AND MANAGEMENT. 



77 



coops or the good work will be undone. If the specimen 

 will allow the handler to turn it around in the coop with the 

 hand or judging stick, without becoming nervous and re- 

 treating to the far corner of the cage, it is fairly well trained 

 and will show for what it is worth under the judge. Too 

 long confinement tires the bird and detracts from its ap- 

 pearance, if it does not make it actually sick. The wisdom 

 of this coop training is evident to any one who has studied 

 the turkey exhibit at the large shows. Frequently a bird 

 is so frightened at any person approaching the coop that it 

 will crouch in a corner or dash against the top of the cage, 

 making it practically impossible to fairly estimate its qual- 

 ity. Young toms are more prone to nervousness than fe- 

 males or old toms. 



COOPING FOR TRANSPORTATION. 



Coops for shipping to exhibitions should be large enough 

 to allow the bird to stand upright, without rubbing its head 

 against the top, and either so narrow that the occupant can- . 

 not turn around or wide enough so that it can turn without 

 breaking its tail. I believe in the wider coop, for it is less 

 likely to damage the plumage by constant friction. Coops 

 for this purpose can be used season after season and should 

 be solidly constructed of three-eighths inch lumber over 

 frames of inch square stuff; it need not be heavy, but it 

 must be strong. The top may be hinged and provided with 

 hasp and staple to be hooked or locked. Ventilation may 

 be provided in the back of the cover by an open space one 

 inch wide and as long as the coop, and another space of 

 equal size along the front of the coop two or three inches 

 below the top. These will admit plenty of air for birds 

 shipped in cool weather, will not make a draft and the tur- 

 key cannot get its head out and get hurt. Handles conven- 

 iently placed should be on all large coops of this kind to 

 facilitate handling by the expressmen and in a measure pro- 



tect the birds from the rough handling to which large coops 

 not so equipped are sometimes subjected. 



For shipping breeding stock to points within a few days' 

 journey a wood coop, with solid sides and slat top for cold 

 weather and slat sides and top for warm weather, three feet 

 long, trfree feet high and fifteen inches wide, is right for 

 toms and large hens, and one six inches less in height and 

 length will suffice for small hens and pullets. Coops of this 

 size allow the birds to stretch to their full height and they 

 arrive in much better condition than when closely hemmed 

 in. Shipment to long distance points and to foreign coun- 

 tries should be in more roomy quarters. Foreign consign- 

 ments should be forwarded in coops three feet long, three 

 feet high and three feet wide for each bird, with a little 

 extra length added when large toms are to go in them. These 

 coops should be made with solid sides if they are to go on 

 deck when crossing the water, with a space an inch wide 

 left for ventilation near the top of the front, but may have 

 slatted sides if to go below decks. The only door should be 

 at the bottom of the front, just wide enough to admit the 

 turkey turned down on its side, and should extend the length 

 of the side and be hinged at the top to open outward. Clean- 

 ing and feeding may be done through this door with but 

 slight chance for the turkey to escape. The water dish 

 should be placed well up in the coop with provision made 

 for filling it through the sides. 



Unless special arrangement is made, a bag of grain and 

 a few heads of cabbage should be forwarded, marked the 

 same as the coops. Very good care is accorded consign- 

 ments on board vessels and if the shipper supplies food 

 and utensils he may rest assured that the care taker will do 

 his part. These instructions apply to consignments for- 

 warded in cold or cool weather; it is not safe to attempt 

 long distance shipments in the hot weather of midsummer. 



H. A. NOURSE. 



KILLING, PLUCKING AND MARKETING TURKEYS. 



The Money Value of Attractive Appearance In Market — The Manner of Killing and Plucking — Saving the Feathers 



for an Added Profit— Cooling and Cleaning the Carcass — Packing for Shipment to Dealers— Dressing 



and Packing for the Family Trade— The High Prices Obtained from Private Customers — 



The Advantage of Knowing the Market. 



By H. A. Nourse, Associate Editor Reliable Poultry Journal. 



GREAT deal depends on the manner in which 

 turkeys are killed and prepared for market. 

 Frequently it makes the difference in price 

 between the highest and lowest quotations. 

 Be the live specimen ever* so fat and well 

 fleshed, if it is carelessly picked and improp- 

 erly packed it is often passed by for a bird not quite so well 

 fattened, but presenting a better appearance when it reaches 

 the market stalls. Obviously no producer can afford to send 

 to market any bird that is not in good condition. 



It is not difficult to properly flesh and fatten healthy 

 turkeys. If they can be confined in a covered pen of good 

 size, without becoming worried and losing their appetites, 

 they will take on the most flesh, for the grain fed, in the 

 shortest time. But young ones that have been accustomed 

 to a wild life upon a large range do not take kindly to con- 

 finement and can seldom be improved if enclosed. 



As the supply of bugs and other food gets short in the 

 fields the old hens will lead the young birds to the feeder 

 and a good ration of whole corn each day for two or three 

 weeks will put them in good flesh, with sufficient fat to give 

 the meat and skin a bright, attractive appearance. 



There is a flavor belonging to the meat of a range fed 

 and fattened turkey that cannot be found in one raised in 

 confinement or one that has spent its days near the build- 

 ings eating with the chickens. The diet of grass, roots and 

 berries not only produces flesh at less cost per pound, but 

 improves the quality. 



Before killing, the stock should be kept for eighteen 

 hours in a clean, airy place where nonfood can be obtained. 

 They may have water up to within eight hours of the time 

 of killing, for water gives a healthy look to the skin and 

 assists in cleansing the digestive organs of matter which 

 would become sour and taint the flesh. A short, stout club, 



