1921.] 



Breeding and Rearing of Turkeys. 



1135 



For a month or six weeks before Christmas the young turkeys 

 should be specially well fed, but any sudden change of food 

 avoided. Whereas up to this period the birds will have been to 

 a large extent gleaning their own living, supplemented with corn 

 feeding during the final process, barley meal, middlings and 

 ground oats should now be given in a crumbly mash. Maize 

 meal may also be given, but since this has a tendency to lay on 

 yellow fat, only small quantities should be used. The use of 

 separated milk or butter milk for mixing the meal is to be 

 recommended during the final period, and during the last 10 

 days rough fat which has been reduced by boiling, can be added 

 to the mash. Meat offal may be used occasionally during this 

 period ; it should be boiled, chopped small and mixed with the 

 meals, and will frequently serve to stimulate the birds when 

 they show lack of appetite. 



The confinement of turkeys while fattening cannot be advo- 

 cated, and although this and the process of cramming is some- 

 times adopted for the production of show specimens, it is not 

 recommended for ordinary commercial purposes. Special care 

 should be taken in preparing the birds for market. Turkeys are 

 killed frequently a week or ten days before Christmas, and a 

 preliminary fast of from 24 to 36 hours is necessary. Not only 

 does this free the body from undigested matter, but the blood 

 will drain more freely from the vessels, leaving the flesh a better 

 colour, and the carcass will cool more rapidly, all of which adds 

 to its keeping quality. Turkeys are killed either by piercing 

 the brain with a knife and bleeding through the mouth, or by 

 dislocation of the skull from the neck, when the blood drains 

 into the space. The latter method is preferable from all points 

 of view if properly carried out. 



The skin of the turkey is very tender, and care should be exer- 

 cised both in plucking and in packing to prevent tearing or 

 bruising, which greatly detracts from the appearance. A few 

 feathers are frequently left on the back for the protection of the 

 skin, and it is usual to leave the small feathers at the tip of 

 the wing and the top of the neck; the carcass should otherwise 

 be plucked clean. It is essential that the carcass should be 

 completely chilled before it is packed for sending to market. 

 Large hampers are most suitable when any quantity is to be 

 sent by rail. These are supplied by some of the Railway Com- 

 panies, and by salesmen for consignments which are intended 

 for them. Clean straw should be used in packing, and it is an 

 advantage to tie white paper round the body of the birds for 

 better protection. 



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