346 
Turkey  Farming. 
have  generally  taken  a leading  position  in  the  dead  poultry 
shows,  where  their  superiority  in  meatiness  and  quality  is 
recognised.  For  thickness  of  breast  meat,  for  softness  of  flesh, 
and  for  lightness  of  bone,  they  have  no  equal ; and  whilst 
under  ordinary  conditions  they  are  medium  in  size,  when 
fattened  they  carry  an  abundance  of  flesh  and  are  much  less 
prominent  in  breast  blade  than  other  breeds  of  turkeys.  The 
weights  they  attain  are  quite  equal  to  market  demand. 
The  largest  dead  turkey  I have  seen  was  of  the  Cambridge 
variety,  and  scaled  at  33  lb.  The  premier  position  for  quality 
Fig.  1.— Cambridge  Bronze  Turkey. 
and  size  combined  can  fairly  be  given  to  this  variety,  and 
we  believe  it  is  the  turkey  which  will  yield  the  best  return 
to  the  farmer  who  does  not  keep  in  view  the  exhibition  of 
live  birds.  In  shape  it  is  wide  in  shoulders,  deep  in  body, 
long  breasted,  and  short  on  the  leg.  Leggy,  heavy-boned 
specimens  may  look  bigger,  and  often  are  larger  in  frame,  but 
when  fed  up  do  not  yield  the  same  proportion  of  flesh. 
Artmi'ican  Bronze. — Specimens  of  this  variety  have  been 
known  in  Britain  for  nearly  a hundred  years.  (Fig.  2).  Records 
are  available  of  importations  by  Lord  Powis,  Lord  Leicester, 
and  others  in  the  early  part  of  last  century,  but  they  were  not 
