Rearing of Turkeys. 



537 



Size is the most important point to observe in producing 

 birds for market. But along with great weight it is necessary 

 that the birds should have a good deep breast and a long 

 straight keel. Birds are required with as much flesh as possible 

 on the breast, and without an unduly large proportion of offal. 



The stock birds should be typical in shape, the males of 

 large size and well developed, and the hens medium in 

 size, weighing from 14 to 18 lb., but coming from a strain of 

 large birds. Hens of large size do not usually breed satis- 

 factorily. Under no circumstances should related birds or 

 immature or unhealthy stock be mated. Fresh males from 

 reliable strains ought to be introduced at least every second 

 year. From eight to twelve hens may be allowed to each 

 male. The stock birds should be kept in a lean active condi- 

 tion and not allowed to become too fat. Activeness is a sure 

 sign of perfect health. 



Turkeys should be hatched as early as possible, in order to 

 have them well grown for the Christmas market. The value 

 of turkeys, per pound dead weight, increases proportionately 

 with the size of the birds. The object, therefore, in rearing 

 turkeys for market purposes, should be to produce heavy birds 

 of a suitable type and to have them as well finished as possible. 



In order to successfully rear turkeys, a dry soil and shelter 

 from cold east winds are essential. It is a mistake to attempt 

 to rear them on tainted ground, or on the same land year after 

 year ; nor should they be reared together in large numbers 

 unless very extensive grass runs are available. 



Turkeys are more often hatched and brooded by natural than 

 by artificial methods, and the former system is generally to be 

 recommended. The young birds require very careful brooding 

 for the first few weeks, and this can best be obtained from a 

 natural mother. 



The general treatment required tor young turkeys is very 

 similar to that for chickens, except that for the first few days 

 closer attention must be paid to them. For twenty-four hours 

 after hatching they require no food. During the following four 

 days, hard-boiled eggs and bread crumbs may be given, for 

 which, after the second day, oatmeal, barley meal, or biscuit 

 meal mixed with sweet milk may be partly substituted. Boiled 



