W. COOKS TUBKKV, HOOSK, ANIi PHEASANT liOOK. II 



As soon as young turkeys are hatched, and when they 

 get fairly strong on their legs, they should have a little hard- 

 boiled chopped egg, with a few dry bread crumbs and a 

 sprinkling of mustard and ground ginger in it. 



Young turkeys seem to have but little heat or warmth in 

 themselves, and therefore some of their food the first six 

 weeks ought to have something hot mixed in it after they 

 are two days old. 



They may have a little boiled rice to tempt them and 

 Spratt's biscuit meal. The latter should be just soaked a 

 little in warm water. 



After they are four days old, onions should be chopped 

 up to mi.\ with their soft food, which should be made of 

 oatmeal, Spratt's biscuit meal, and a little rice. Nothing 

 is better than the Roup powder to mix with this food, as it 

 is very warmth-giving and acts as a tonic at the same time. 



\\'here milk is plentiful it should be boiled and after it 

 has stood about ten minutes, it should be used to mix up 

 the food, but it must not be too wet. 



Voung turkeys should not have anything wet or sloppy. 

 Never give scalded bread under any circumstances, if so, 

 it brings on diarrhoea. If one meal of dry rice once a day 

 can be given it will usually keep the bowels in order. 



^\'ater should only be given once a day when they are 

 very young, if they are allowed to have as much as they like 

 they drink too much. 



Should it be a very ccld morning it is better to give it 

 warm, as when young turkeys are not very well, they are 

 always thirsty and drink a quantity of cold water, and in that 

 case it usually means death in less than three hours, but when 



