CHAPTER XII 

 MARKETING TURKEYS AND WATERFOWL 



THANKSGIVING turkeys briug good money to 

 those who can raise and put them on the market 

 at that season. They must be fat, well matured 

 and of good size to bring top prices, which means 

 early hatching in spring and good attention in rearing. 

 Turkeys are birds of a roving disposition and will not 

 bear confinement well. They should be fed at least 

 once, and; better, twice a day all through the summer 

 and fall. The night feed may be old corn and the 

 morning ration a mash composed of equal parts corn 

 meal, ground oats and wheat middlings, mixed up with 

 skimmilk. Farmers do not generally appreciate the 

 value of milk for fattening poultry. For two weeks 

 before killing time the turkeys can be confined if neces- 

 sary, in a yard or pen, and fed all they will eat of the 

 above feeds, but it will not do to shut them up longer 

 than this, or they will lose instead of gain in flesh. 



Put them in a shed not too light, but with an open 

 front to admit air. Provide broad, low perches, ample 

 feed troughs and dishes for water and milk. Corn meal, 

 bran, cooked potatoes, oats and buclrwheat are good 

 f atteners ; also a little cheap tallow or suet in the soft 

 food. They cannot digest their food properly without 

 plenty of gravel or grit. Feed only what food they will 

 eat up clean. Before killing for market keep feed away 

 from them for twenty-four to thirty-six hours, so that 

 the crop and intestines will be well emptied. Hang 

 up by the legs and kill by bleeding through the mouth. 

 Plunge the knife through the roof of the mouth into 

 the brain, when the bird' will at once relax and not 

 flutter. Have a barrel near by and strip off the feathers 



