Turkey  Farmwa. 
35,S 
Market  Demands. 
Tlie  sale  of  turkeys  in  America  reaches  its  high  water  mark 
previous  to  Thanksgiving  Day,  but  in  this  coiintry  Christmas  is 
the  season  of  sale  for  the  best  qualities.  The  business  done  at 
that  period  is  enormous,  and  the  sale  year  by  year  increases,  so 
nuTch  so  that  the  supply  of  high-class  siJecimens  does  not  nearly 
meet  the  demand,  more  especially  for  home  produce.  To  a 
limited  extent  the  best  French  make  up  fnr  this  deficiency,  but 
these  are  not  so  numerous  as  in  former  years.  Messrs.  Brooke 
Bros.,  of  Smithfield  Market,  inform  me  that  they  have  had  as 
many  as  13,000  turkeys  from  Normandy  within  a few  days 
before  Christmas,  but  not  during  recent  years.  Large  consign- 
ments arrive  from  Italy,  Hungary,  Canada,  &c.,  but  they  have 
not  the  size  or  quality  suited  to  the  best  trade.  During  my  visits 
to  Hungary  in  1002,  Italy  in  1903,  and  Servia  in  190-i  I did 
not  see  any  turkeys  equal  to  the  best  English  and  French. 
It  may  be  explained  that  at  one  time  those  who  desired  the 
finest  specimens  of  turkeys  procured  supplies  from  East  Anglia. 
Of  late  years,  however,  it  has  been  very  evident  that  fewer  of 
these  birds  were  passing  through  the  ordinary  trade  channels 
than  formerlj',  that  is,  appearing  in  the  poulterers’  shops.  Now 
the  trade  has  altered.  Buyers  from  the  great  stores  and  traders 
go  down  in  November  and  buy  up  the  supplies,  which  when 
killed  are  sent  direct  to  the  customers,  in  many  cases  in  single 
hampers.  Hence  it  is  that  the  East  Anglian  turkeys  do  not 
appear  in  the  shoi)s. 
Fattening. 
An  abundance  of  milk  is  the  secret  of  success  in  fattening. 
Other  foods  may  be  varied  to  some  extent  so  long  as  thei’e  is 
plenty  of  skim  milk  available.  Good  birds  are  produced 
without  milk,  but  never  the  best  specimens. 
Whilst  the  process  of  fattening  only  occupies  four  weeks, 
preparation  is  made  by  changing  the  food  three  or  four  weeks 
previously.  At  this  time  turkeys  are  fed  in  the  morning 
liberally  with  soft  food  consisting  of  barley  and  wheat  meals. 
If  intended  for  the  Christmas  market,  they  are  put  up  to  fatten 
about  November  20  in  a dry,  roomy,  comfortable,  but  well- 
ventilated  shed,  which  should  be  closed  in  on  the  north  and 
east  sides,  but  which  may  be  wire-netted  or  barred  to  the  south 
and  west.  The  shed  should  allow  at  least  fifteen  square  feet 
of  floor  sjiace  for  each  bird,  and  is  better  if  connected  with  a 
small  paddock  or  oi)en  yard,  to  which  the  birds  can  have  access 
during  fine  weather.  Perches  or  roosts  similar  to  those  alreadj’ 
described  are  used.  The  food  and  liquid  for  drinking  may  be 
placed  in  vessels  either  at  the  front  of  the  shed  or  in  the  yard. 
As  a rule  the  birds  are  fed  twice  a day,  but  in  some  cases 
three  times,  and  they  must  be  given  all  that  they  will  eat.  The 
