Money in Broilers and Squabs. 113 



A single union of a male and female fertilizes all the eggs the 

 hen will lay for one season, hence one gobbler will suffice for twenty 

 or more hens. 



Young gobblers may be distinguished from the females by 

 being heavier, more masculine in appearance, more caruncutated 

 on the head, and a development of the "lassels" on the breast, says 

 Poultry and Pets. A little experience may be required at first. 



It is not the largest turkey that sells soonest, says Poultry 

 Keeper, but the fat and plump bird, of medium size, for which an 

 extra price can be obtained at all seasons. 



At the age when turkeys begin to acquire the red head, possibly 

 it is accompanied by a fever similar to the njoulting fever in fowls, 

 says a New York turkey raiser. At this period, feed well and watch 

 for vermin. The "head louse" is found on top of head, nape of neck 

 and under the ears. Dust frequently with insect powder or grease 

 with lard. The small gray "mite" is hard to find ; it clings closely 

 under the throat and beneath the wings, and is the most blood 

 thirsty of the vermin. Anoint well with lard, into which is mixed 

 a little coal oil. Use the kerosene wash and sulphur freely about 

 the coops and roosting place. On the ninth week the brood may be 

 left to care for themselves night and morning. 



Tame the young turkeys so they will eat from your hand, and 

 they will not be frightened when you are compelled to handle them. 



The common run of turkeys sent to the New York markets do 

 not average more than 8 or 9 pounds. 



R. E. Phelps, in American Agriculturist, says the first re- 

 quisite in turkey raising is good stock. The fowls should be healthy, 

 of good shape, with heavy bodies and not too much leg; the hens 

 •either one or two years old. If older the eggs are fewer in number 

 and more likely to have soft shells. The gobbler should be well 

 -matured, and weigh not less than 18 to 20 pounds. Gobblers and 

 hens should never be selected from the same flock. 



Mrs. Cora Halbrook, in Poultry Keeper, prepares the nests for 

 sitting hens on turkey eggs, as follows : "Prepare the nest by tak- 

 ing several newspapers, put them all around and all over the nests, 

 and just leave a piece large enough for the hen to get out or in. 

 Then put about 2| inches of ashes on the paper, and cover with 

 enough hay to keep the eggs off the ashes. Then I tie moth balls 

 in small rags, one in a rag, and place two of these in a nest, 

 which I think prevent lice. You can get a pint for five cents : (they 

 are very poisonous and must be kept away from children). We set 

 II eggs under a hen." 



Turkey raisers make a mistake when they sell off all there older 

 birds and retain young ones for breeding purposes, says Texas 

 Farm and Ranch. The turkey is not fully mature until two years, 

 is at its best at three years, and nearly as good at four. 



In killing, bleed freely. 



After the holidays 8 to 10 pound birds sell best. 



Give fattening; turkeys all the clean water they will drink. 



