W. COOKS TURKEY, GOOSE, AND PHEASANT 1300K. 21 



five or six weeks old, the owner or attendant should look 

 out and see they have meat of some kind, such as 

 ''Crissel," or granulated meat soaked and mixed with 

 ordinary meat. 



I may say here that cottagers, and those who have time 

 to prepare cooked meat, viz., a sheep's paunch, or any ofFal 

 in the way of outside cuts from the butcher's shop, which 

 can usually be had for i }4d. and 2d. per lb., will do well 

 to give this to their young turkeys. The meat should be 

 boiled and chopped up fine. 



AVhere a person gets a number of good table scraps, it 

 is not necessary to look after such sweet morsels of meat 

 for the young turkeys. I wish my readers to distinctly 

 understand that when turkeys are reared in confinement, 

 unless they are given flesh food as well as corn, they will 

 not grow anything like so fast, besides looking very rough 

 in their plumage. It is also very important that green-stuff 

 should be chopped up for them. 



Some people imagine they have a difficulty in getting 

 green-stuff in towns, especially during the winter, but I 

 find it is much easier, as a rule, than in the country, as 

 greengrocers always have a lot of refuse leaves. . Those 

 who are unable to get these should cut some grass off 

 the bank every day and some dandelions, which should be 

 laid on a board and cut up into pieces of a quarter-of-an-inch 

 in length. Lettuce leaves are another splendid food, but it 

 must be remembered when turkeys are reared it is 

 usually Summer, and though green-stuff can be easily 

 obtained it soon withers, while in cold weather it lasts for 

 days. 



