50 DOMBSTTC TTJBBBT. 



' According to the size of the hen, the season, and the range 

 local temperature, the number of eggs for each hatch may be 

 stated at from eleven to seventeen; thirteen is a fair average- 

 number. As the hen lays them, her eggs should be immedi^ 

 »tely removed, and kept apart imtil the time for sitting them; 

 else the awkward bird might break them in the nest, as she 

 goes in or out of it. While she is incubating, the cock bird 

 should not be permitted to approach it, lest he should naischiev- 

 busly break the eggs or disturb the hen. 



On about the thirtieth day, the chicks leave the eggs; the' 

 little ones for some hours will be in no-hurry to eat; but when 

 they do begin, supply them constantly and abundantly with 

 chopped eggs, shreds of meat and fat, curd, boiled rice, mixed 

 with lettuce, and the green of onions. Melted mutton suet 

 poured over barley or Indian-meal dough, and cut up when cold 

 is an excellent thing. Little turkeys do not like their food to be 

 minced much smaller than they can swallow it; indolently pre- . 

 ferring to make a meal at three or four mouthfuls to troubling 

 themselves with the incessant pecking and scratching in which 

 chickens so much delight. But at any rate, the quantity con- 

 sumed costs but little ; the attention to supply it is everything.*^ 



As in the case of young fowls, the turkey chicks do not require 

 food for several hours after they have emerged from their shells. 



It is useless to cram them as some do, fearing lest they should 

 starve; and besides, the beak is as yet so tender that it runs a 

 chance of being injured by the process. There is no occasion 

 for alarm, if, for thirty hours, they content themselves with the 

 warmth of their parent and enjoy her care. When the chicks 

 feel an inclination for food, it will soon become apparent to you 

 by their actions, then feed them as I have before directed. 



FATTENING. 



About the middle of September or the first of October it will 



