MAKKETING TUItKEYS AND WATERFOWL 139 



up for fattening. The afternoon feed consists oE 

 whole barley, oats and a little maize, which are more 

 easily digested if steamed in hot water. When fully 

 satisfied all food should be removed, the troughs 

 emptied and washed after the morning meal of soft food. 



In every case there must be a plentiful supply of 

 coarse grit and sand available to the fowls, and a little 

 slacked lime or old mortar will be an improvement. 

 Without grit the turkeys cannot possibly digest their 

 food properly, and without effective digestion flesh 

 production will never be complete. Should any of the 

 turkeys fight the culprit must be removed. Turkeys 

 can be crammed by machines as are fowls. 



Feeding Duels for Marlcct — The description is by 

 a prominent duck raising expert, G. H. Pollard of 

 Bristol county, Mass. : "At twenty-four or thirty-six 

 hours old we take the ducklings out of the machines 

 and put them into the pipe brooder that we have. A 

 small brooder is perhaps just as desirable and as cheap, 

 if you have not many birds. Then we start them on 

 bran and meal, two-thirds bran and one-third meal, 

 and if we have a supply of whole or skimmed milk we 

 mix the mash with milk. We do not cook it at all. 

 Sometimes we have taken two-thirds bran and one-third 

 meal and scalded it and after it was cold we would 

 mix in a few eggs, but not enough to make it sticky. 

 Sometimes we have fed them as much as twenty per 

 cent beef scrap. Drinking water should be kept by 

 them always and particularly when they are feeding, as 

 they cannot swallow the food without it, and it chokes 

 them. If they do not have water by them all the time, 

 when ii is supplied they get into it and the ducklings 

 tread upon and kill one another. At five or six days 

 old we drop the milk and begin to add the beef scrap, 

 about two per cent to begin with, and just a dash of 

 salt. Then we begin to decrease the bran and add the 



