542 



COMMERCIAL POULTRY RAISING 



twenty-eight pounds. At recent exhibitions I have seen toms 

 that weighed thirty-five pounds, but this is unusual. 



The Black turkey is much the same as the English Norfolk 

 turkey, and is very desirable for table purposes. The young are 

 quite hardy when produced by strong, non-related stock, and 

 when it is necessary to confine turkeys upon a more or less 

 restricted area, the average farmer will do well to select this 

 variety. They are not so large as the other breeds, except the 



Fig. 330. — White Holland turkeys. 



Giant Blacks, which closely resemble the Bronzes in c\-er},thing 

 but plumage. 



The Slate ttirkey, sometimes called the Blue turkey, and the 

 Buff turkey, range from ten to twenty-five pounds, according 

 to age and sex, and may be raised to advantage in almost any 

 locality. These varieties have been neglected for some reason 

 or other, in spite of the fact that they possess qualities that are 

 the equal of the more popular varieties. Lately, fanciers have 



