544 COMMERCIAL POULTRY RAISING 



possible the torn should be a yearling, and the hens not less than 

 two years old. The hens from good stock will cost about five 

 dollars each, and the gobbler from six to ten dollars. A less 

 expensive way to start may be made with eggs purchased from 

 reliable breeders. When this is done, it is better to secure set- 

 tings from different localities, and the poults carefully marked when 

 hatched so that they can be properly crossed another season. 



Time to Start. — The fall and early winter is the best time to 

 make a start with turkeys, for at these seasons there is a greater 

 number of birds from which to make a selection, and they are 

 generally offered at better prices. Furthermore, stock bought 

 at this time will become accustomed to each other and to their 

 new quarters before the breeding season commences, conse- 

 quently better results are likely to be secured. 



Parent Stock. — Every precaution should be taken to obtain 

 strong, vigorous stock. Do not imagine that size is the main 

 point of excellence. A medium-sized gobbler weighing about 

 twenty-five pounds will usually render more satisfactory results 

 than an over-heavy specimen. In all fowls, remember that 

 size is largely influenced by the female, and the color and dis- 

 tinguishing characteristics by the male. The hens should be 

 well matured, weighing not less than fourteen pounds, intelli- 

 gent and tame, as distinguished from wild and unduly excitable 

 birds, and of pronounced constitutional vigor. 



A safe rule for mating is to have a tom for every four to six 

 hens. Good fertility is reported from matings of a male to every 

 twelve females, but I am inclined to think this is unusual. On 

 farms where the flocks are yarded it is customary to keep two 

 cocks for every eight or ten hens, and to alternate the males 

 about twice a week, keeping one penned aloof, while the other 

 is with the flock. When turkeys are given unlimited range, 

 which is the most successful method of raising them, they natur- 

 ally divide into flocks. 



Management. — It is said that the real secret of success in 

 rearing turkeys is exercise. They must have an abundance of 

 food, and to maintain the necessary health to assimilate large 



