GUNS I HAVE USED ON TURKEYS 165 



the .50 calibre — I mean the .32-20 — if the shot 

 was placed right. It must be remembered that 

 the skin of birds is very thin and delicate; the 

 flesh under it, especially the breast, is extremely 

 tender and juicy, and a rifle bullet passing 

 through it with great velocity will spatter the 

 flesh like soft butter, the bullet having mush- 

 roomed against the thick, hard feathers, or even 

 on striking the flesh itself. 



I believe the best rifle that could be made for 

 turkey shooting would be .30 or .32 calibre, with 

 about 15 grains of powder, and the weight of the 

 •bullet reduced as much as possible without in- 

 jury to accuracy. It would have ample force 

 and not tear the flesh and give even greater pene- 

 tration than the .32-20. A turkey rifle should 

 not mushroom its bullets, for, although the tur- 

 key possesses remarkable vitality, he is easily 

 killed if shot in the right place. 



As to shotguns, there is little choice so far as 

 the shooting is concerned. Any good modern 

 choke bored gun will answer — the choked being 

 greatly to be preferred, as it concentrates its 

 shot — which is a desirable quality in scoring — ■ 



