12 w. cook's turkey, goose, and pheasant book. 



the water is warmed it rather helps the system than 

 otherwise. 



Farmers' wives for many years have used many different 

 things chopped up for the young turkeys, which some of our 

 modern turkey keepers smile at now. nevertheless, our fore- 

 fathers used some excellent things in the way of herbs for 

 young turkeys, viz., docks, chick weed, dandelions, young 

 nettles, hyssop, etc. It is not everyone who can get these 

 things, but they are all good in their way. I prefer dande- 

 lions, as they act as a tonic ; or nettles, they keep the blood 

 right; and chopped-up onions. They are almostindispensable. 



Young lettuce and green mustard mixed together, and 

 chopped up fine, are splendid for young turkeys, the first 

 few weeks of their existence. Of course, the information 

 I am giving here is for those who have a good range for 

 their turkeys. After they get about 5 or 6 weeks old they 

 will pull all the green stuff they need themselves, as they 

 eat an immense quantity of it ; they must be supplied with 

 some green stuff while they are young. 



I ought to mention their food for the first meal in the 

 morning should always be warm, if possible, and no more 

 should be mixed in one morning than they can eat, as it is 

 very dangerous to give young turkeys sour food. They are 

 very fond of curds from milk, that is, milk turned in boiling 

 into whey. 



They may have a little meat mixed with their food for 

 the first six weeks, viz., " Crissel," or granulated meat, but 

 not much of it. In feeding, care must be taken so that there 

 is no food left ; nothing turns them against their food so 

 much as having too much. 



