n6 Money in Broilers and Squabs. 



prey to weakness and disease. To overcome this tendency should 

 be the aim of every breeder. 



The following method of fattening for market is recommended 

 by Mrs. A. W. Trumble, in Practical Farmer: "Usually fed corn 

 exclusively, but sometimes would feed small potatoes cooked and 

 mashed with cornmeal, fed warm. They were always fed all they 

 would eat but had their liberty, never shutting up until the day be- 

 fore killing. They were dressed in best possible manner and sent 

 to a city market a few days before Thanksgiving Day, and I never 

 remember getting a low price. We kept no pure breed. I think a 

 medium-size turkey sells better and will be full grown and plump, 

 while the extra large take longer to mature and if dressed before 

 fully grown often show pin feathers." 



The most delicious, juicy broiler that an epicure can fancy is a 

 turkey poult of about six pound weight, or when about two-thirds 

 grown, and of medium size. Many a young male two-thirds grown 

 would be too large to broil ; if rather large, however, the breast may 

 be gushed, and thus more easily cooked through-, but it must not be 

 dried. 



The Epitomist advises, when the wings of the turkey begin to 

 be the largest part of it, take the poult up and pull two or three of 

 the long feathers out of the wings at the point, holding the wing 

 tightly and giving a quick jerk. We do not know what causes these 

 long feathers to grow in, but we do know that when they are pulled 

 out the chances are very good for that turkey to grace a Thanks- 

 giving festival. 



Turkeys like to roost as high as possible in the house; there- 

 fore, the perches should be on a level to prevent them breathing foul 

 air, as they are more subject to roup and cold than any other fowls. 



It should always be borne in mind that unless the stock birds 

 are large it is impossible to get the young ones to a good weight; 

 therefore it is best to purchase the largest and finest stock obtain- 

 able to breed from. 



Many farmers allow their young turkeys to run in the stubble 

 fields, which is a good plan, as they not only pick up a great deal of 

 loose corn, but often get dainty morsels of green stuff, besides which 

 they have plenty of fresh air and exercise. 



Let no novice in this business suppose he can succeed without 

 great care and prudence. Young turkeys are the most tender of all 

 young fowls, and need the most care. This care commences with 

 a good selection of the finest, earliest and heaviest turkeys for 

 breeders. 



The American Poultry Journal gives this method for fattening 

 for market when fattening time comes: The turkeys should be 

 confined in a shed spacious enough to let them move about some- 

 what, but not large enough to grant them exercise. Low roosts 

 should be placed. Half an hour in the morning ought to be allowed 

 them for roaming about outside, where grit can be found and where 

 they can stretch their legs. After that they should be called into 

 the shed, by feeding them only in that spot, and so left for the day. 



