no Money in Broilers and Squabs. 



I have learned by experience that the more you let a turkey 

 alone after it is big enough to hunt, the better it is off, says a cor- 

 respondent in Western Rural. Feed them regularly, let them roost 

 out of doors, and they are a very healthy fowl. 



You never lose money on young and growing turkeys if you 

 keep them until after the holidays are over, says Western Rural. 

 Turkeys are light eaters in the whole, and constantly growing until 

 one year old, and it costs no more to raise a good sized turkey than 

 a little one. 



At certain seasons of the year turkeys are in great demand, 

 says Iowa Homestead, and it is safe to say that a pound of turkey 

 meat is worth as much as one and one-half to two pounds of pork, 

 and often three times as much, although the cost of the two does 

 not differ greatly. 



Potatoes, swedes, mangolds, boiled soft and mixed with ground 

 oats, barleymeal, buckwheatmeal or cornmeal constitute good fat- 

 tening foods. The French fatten with beetroot, artichokes or pota- 

 toes, boiled and mixed with meal, and give acorns, chestnuts and 

 walnuts. The latter, they consider, give a delicious flavor to the 

 meat. 



When you handle your turkeys, especially if they are large 

 ones, be careful about their claws, writes C. P. Reynolds, in Amer- 

 ican Fancier. A slight scratch is quite painful and may even prove 

 serious. The writer has just had a little practical experience in this 

 line and a "game" hand is the result. A gloved hand is the safest. 



W. H. Rudd, in American Agriculturist, says there has been 

 quite a demand for young turkeys to broil, during the early and late 

 summer, for several years past, and the demand seems to be increas- 

 ing. We should think a good weight at three months of age would 

 be three to four pounds each, and this is the weight desired for 

 broilers. 



The question is often asked, can turkeys eggs be successfully 

 hatched under common hens? says a writer in Tri-State News. 

 There is no doubt but what it can be done, as has been repeatedly 

 demonstrated, but whether one can get the best quality of stock 

 from poults so hatched and reared, is quite a different matter. We 

 have entirely given up the idea of trying to raise young turkeys by 

 any means other than by their natural mothers. While it is very 

 true that turkeys can be reared by domestic hens with more or less 

 success, it is entirely impossible to attain the lusty, vigorous 

 growth of stock that have developed under the charge of the mother 

 turkey. 



Perches should not be more than two feet from the ground. 



Scalded curd or ordinary Dutch cheese is the ideal food for 

 young turkeys. 



Nothing is so objectionable as a turkey with a crooked breast 

 when trussed. 



Some turkey raisers do not give the young water to drink until 

 they are a month old. 



