Breeding and -Rearing of Turkeys. 1133 



through faulty feeding. The young turkeys cannot contend with 

 a large proportion of starchy food. Considerable quantities of 

 green food are required, and this is better if secured in the 

 natural way, although it is necessary to chop it finely and incor- 

 porate with the other food when given to the earlier hatches in 

 the first stage. 



Food is required only in small quantities at frequent intervals, 

 and although the general methods adopted for chicken rearing 

 can be advocated, a too free use of dry chick mixtures or of 

 scalded biscuit meal cannot be recommended. If biscuit meal 

 is used, it should be squeezed dry and curds given with it. Rice 

 which has been boiled or baked in separated milk is one of the 

 most healthy foods if a proportion of green food is given with it, 

 but this is still better if boiled in the liquid from boiled nettles. 

 Variety is necessarv, but the turkey chicks are fastidious feeders, 

 and do not always take a change 'of food readily; for this reason 

 the use of a small quantity of chopped onion, of which they are 

 generally very fond, mixed with the food, can be recommended. 

 Many young birds die from affections of the liver, and although 

 it should not be thought that the use of medicines of any descrip- 

 tion is considered generally necessary, signs of sluggishness in 

 the birds may often be corrected with the use of Epsom salts in 

 solution mixed with the meals ; on the other hand, upon anv 

 symptoms of diarrhoea, a weak solution of catechu (10 gr. to 

 1 gal.) or sulphate of iron ( T - 5 oz. to 1 gal.) should be added to 

 the drinking water. 



The liberal supply of chopped green food already advised 

 applies more particularly to the earlier hatches. When hatching 

 is carried out in May or June the turkey chicks will have better 

 opportunity of securing ample supplies from natural sources. 



Late hatching has much in its favour when the birds are only 

 required for table purposes, the warmer and drier months of 

 May and June and the greater abundance of natural food make 

 rearing easier. 



An instance of the results which can be secured with late 

 hatched birds is given in the accompanying plate. 



Fresh ground upon which to rear the young turkeys is most 

 essential, and a favourite practice is to cut walks in a field of 

 clover on which to place the coops. 



Young turkeys suffer to a considerable extent from damp, and 

 from bad ventilation, due to the inadequate accommodation in* 

 coops and houses. Turkey coops of large size should always be 

 used in preference to the ordinary hen coop, even though the 



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