138 POULTllY TEEDING AXD FATTENING 



TURKEYS THANKSGIVING WEEK AT NEW YORK 



,, PriceB 



KcceiptR, ThankRgiving CIoHort 



packages week WedncnUny 



1903 30,301 16 @22 c 17 @20M.c 



1902 24,913 15 @1S 15>4@17 



1901 34,147 11 @13 ll@12Vi 



1900 40,968 8 @12 9 @10 



1899 29,680 10i/4@ll% 10 @11 



1898 29,141 11%@12V4 10 @11% 



1897 — 10 @13 — 



1896 30,603 11 @UV2 12 @13 



1895 29,363 9 @12 11%@12 



1894 33,602 8 @10 8 @9 



1893 28,233 9 @13 9 ©10 



1892 26,972 13 @16 13 @14 



1891 24,358 13 @16 14 @15 



1890 21,007 12 @16 15 ®16 



1889 26,395 10 @13 12 @13 



1888 31,554 10 @14 10 @11 



English Ilethods — The methods of English turkey 

 fatteners, as described by E. E. Brown, include several 

 good suggestions : About five weeks before killing, the 

 turkeys are put up to fatten in a dry, comfortable shed, 

 which must be large enough for the number of birds 

 accommodated. Then the northern and eastern sides 

 of this shed should be well closed in, but the southern 

 and western sides may be wire netted, thus affording 

 the inmates plenty of fresh air. Broad perches are 

 provided, and must not be more than tliree feet above 

 the ground. Pood and water are placed in troughs 

 conveniently situated, and away from the perches. 



When shut up to fatten the turkeys are given all 

 the food they will eat. The morning feed consists of 

 barley meal and wheat meal. Some farmers who are 

 very particular and have good customers mix the meals 

 with milk, and give milk to drink instead of water, an 

 inexpensive addition if skimmilk is used, and one which 

 considerably improves the flesh. Although not much 

 used, there can be no doubt that the addition of a little 

 pure fat to the soft food is highly benotu'ial, softening 

 the flesh. Cooked potatoes can also be added to soft 

 food with advantage, and this applies to all fowls put 



