Il8 Money in Broilers and Squahs. 



Too many young turkeys are overfed. 



It is easier to overfeed than underfeed. 



Scarcely enough attention is paid to providing grit for young 

 turkey^ -to keep them in the best of health. 



Have regular meals, and an hour after feeding remove all food 

 uneaten. 



I Mrs. G. H. Watson, in Iowa Homestead, says : If a turkey is fed 

 all the shelled corn he can possibly stuff himself writh, he gets lazy 

 and quarrelsome, crushing and tearing the life out of everything 

 smaller and weaker than himself, that is not active enough to keep 

 out of his way. Even the mother hen will kill the nearly grown 

 youngster that she has fought so hard to protect and rear, if it goes 

 sick or crippled. 



The fact that turkeys are difficult to raise makes it all the more 

 desirable that when brought to maturity they should be of the best, 

 says the Gentleman Farmer. This can be assured by breeding and 

 feeding, but never by the hit-and-miss methods in vogue by the 

 ordinary breeder. Breed from the roundest birds ; do not expect to 

 get good market stock from long, lean progenitors. Gradually get 

 your flock into square, merchantable shape, on which every ounce of 

 fat will show to advantage, and make good eating. 



Maryland and Philadelphia dry-picked turkeys, says the New 

 York Produce Review, command the highest market prices, not 

 only for the reason that the turkeys are fat and usually of a fine 

 grade, but that they are well bled in killing, which naturally gives 

 the skin a bleached white appearance. 



E. P. Cloud, the editor of Poultry News, is an experienced 

 turkey raiser. His method of fattening for market is as follows : "Do 

 not confine the flock, to be fattened, in small pens ; remember the 

 nature of the birds require liberty; rather confine those which you 

 wish tQ keep over. Turkeys having full liberty will devour much 

 food and take on fat rapidly. Fattening turkeys will not wandef 

 so much, as after being put on full feed they will be more content to 

 remain nearer home. Give the fattening turkeys all they can eat 

 four times a day, from the time when you commence full feeding 

 until twenty-four hours before slaughtering time. The first three 

 of the daily meals should be of cooked potatoes and cornmeal, or 

 of cornmeal scalded with milk or water, and the last of whole corn 

 varied with wheat or buckwheat. Always use corn a year old ; new 

 corn causes much trouble and may kill them. GTve the first meal 

 as soon as possible after daylight, and the last just before dark. Feed 

 each time all they will eat up clean, but leave no food for them. Feed 

 the pounded charcoal occasionally, and keep a supply of gravel 

 where they can help themselves." 

 , Coop for young turkeys should have board floors. 



A good sign is to see the young turkeys catching flies. 



Grass and insects compose the natural diet of turkeys. 



A writer in Poultry Farmer gives these valuable suggestions: 

 Rearing turkeys requires a certain management and method oi 

 feeding. Very much depends on the feed for the first two months. 



