American Agriculturist, November 22, 1924 
Fancy Turkeys Pay 
Folks Will Pay the 
I T may not be a well-known fact, but 
turkeys mature and fatten far more 
rapidly in autumn when the atmosphere 
is crisp and fairly cold, such as usually 
prevails a few weeks prior to Thanks¬ 
giving and Christmas. During these 
holiday seasons such birds are greatly in 
demand. Warm weather during the week 
preceding the Thanksgiving and Christ¬ 
mas holidays has a marked effect on the 
demand, and other conditions being equal, 
the quality of dressed turkeys for the 
holiday market may be predicted to a 
great degree by weather conditions. 
It is very difficult to ship turkeys alive 
to market, since the shrinkage is very 
heavy; that is, when shipped to a distant 
market. Ordinarily turkeys do not con¬ 
sume much food when confined, there¬ 
fore, they are usually killed and dressed 
(which I have always found the best plan), 
then shipped to market, packed in barrels 
or boxes. 
Turkeys, like chickens, may be either 
scalded or dry-picked, but the dry-picked 
birds are preferred, because they keep' 
better and there is no loss of their sub¬ 
stance by means of a great deal of the 
soluble substance being removed by soak¬ 
ing in water, or by packing in ice. There 
are conditions, of course, where there is 
no alternative but to pack the birds in 
ice and ship in barrels. The objection to 
scalded-dressed turkeys does not obtain 
to the extent where the birds are dressed 
and sold immediately to the consumer. 
Our Best Holiday Friend 
Thanksgiving and Christmas is only 
one-half observed when the turkey is 
absent from the dinner meal, with its 
highly flavored cloud of steam and sun¬ 
dry tantalizing odors trailing in its wake. 
The turkey is first in the hearts of his 
countrymen during the holiday season. 
However, not every turkey is fit for a 
kmg or a feast, as a turkey is only a 
turkey, when it is in proper condition 
and then, properly cooked. Some people 
will buy turkeys at any cost and in any 
condition, just so they are getting our 
Price for Good Stock 
feathered friends. A turkey seems to be 
all they are after and often, oh, such a 
turkey! 
None of your old, poor, thin, bony 
variety for me, if you please, but the 
very best that money can buy or can be 
had, the one that is well-fattened, yellow, 
of a sweet, fresh odor, dry-picked, and 
presenting an attractive appearance. 
For the possession of such a turkey the 
dealers will strive, and the man or woman 
will often go to the very bottom of his or 
her purse. I have always noticed that a 
fat, neatly dressed turkey will bring 
from 8 to 10 cents more per pound than 
a poor, shabby, dirty looking one. 
Good Stock Costs More to Raise 
Now, if such quality birds are so much 
in demand and command such extremely 
high prices, what is the cost of producing 
such, over that of the ordinary or com¬ 
mon grades? If you will only consider 
for a moment, you will see that it is very 
little when compared to the gain thereby. 
I find that the one secret is simply a little 
better feeding, say one good feed a day 
of a ration composed of whole corn, wheat 
and oats mixed. This feed is only required 
two or three weeks prior to marketing to 
put them in the best possible condition for 
marketing. I say one good feed a day 
because the turkey is a great forager, 
thus securing all that is necessary the 
balance of the day. It also requires a little 
more care or painstaking when dressing 
and preparing for shipping. All of the 
above used together will make the differ¬ 
ence in value equal to several times the 
slight increase in time, labor and expense 
required. 
The Whole Secret of Marketing 
I have always advocated, if we are 
going to raise anything, why not raise 
the best, and put it in the best possible 
shape before marketing. Right here is 
where the profit or loss comes in raising 
poultry of any kind and not only poultry, 
but anything else for marketing.—- 
W. H. Harrison. 
How Doth the Busy Little Bee” 
{Continued from 'page 357) 
If the food experts recommended honey 
(and you may check me up on this by 
referring to any modern text on foods and 
diet) what are their reasons? The fact 
that honey is a predigested food has 
already been mentioned. This property 
makes it a safe sweet for young and old, 
for those whose digestive systems have 
already broken down and for those whose 
digestive systems as yet have not. 
It is recommended because it is a 
natural food that has not been robbed of 
its vitamin or mineral content by a so- 
called “refining” or “purifying” process. 
It is significant that the death rate from 
sugar diabetes in the United States has 
kept an evenly increased pace wdth the 
increase in the enormous per capita con¬ 
sumption of granulated sugar. It is also 
significant that the public is adopting one 
after another nationally advertised den¬ 
tifrices that strangely enough are sweet¬ 
ened with the very substance that causes 
a great deal of our tooth trouble— 
granulated sugar. Honey not only has 
its appetite for minerals satisfied but 
compared to other foods in its class 
supplies the body with an abundance of 
minerals, notably iron, so essential for red 
blood corpuscles, and calcium and phos¬ 
phorus, needed for bone and brain. 
Some Other Properties of Honey 
Honey is also slightly laxative. Old 
folks and young folks and folks who sit 
all day in chairs could cultivate with 
profit to their health the habit of finishing 
up breakfast with toast and honey or 
loginning it with grapefruit or any fresh 
fruit sweetened with honey. 
Honey is antiseptic. Fear not that it 
harbors a culture of germs. Bacteria and 
moulds will not grow in it and if kept in a 
dry warm place it will keep indefinitely. 
Honey is deliquescent, i.e., it can 
absorb moisture from the air. Combined 
with its antiseptic property it keeps 
bread, cakes and cookies made with it 
fresh for months. For your holiday fruit 
cake which you may want to enjoy for a 
long time, in making your icing use % cup 
of honey to each cup of granulated sugar. 
Your icing will stay soft and fresh till the 
cake has been consumed. 
This and forty-nine other recipes are 
contained hi a U. S. Department of 
Agriculture Bulletin entitled “Honey and 
its Uses in the Home” which we shall be 
glad to send to anyone free of charge. 
Address your request to the speaker at 
the College of Agriculture, Cornell 
University, Ithaca, N. Y. 
Honey Not Adulterated Easily 
The constituent factors of honey that 
have been discussed, together with its 
unequalled deliciousness should be suf¬ 
ficient reason to make it a very popular 
food. I suspect from my contact with 
the public that there are still those people 
who think much honey is adulterated. 
This cannot be, however, for comb honey 
has positively never been manufactured 
and the adulteration of extracted honey 
is too easily detected by our food in¬ 
spectors even if the public could thus be 
fooled. The price of, honey in the little 
glass containers it is'often found in is, to 
be sure, a hindrance to its increased con¬ 
sumption, but wheib larger quantities are 
wanted effort shoild be made to get 
directly in touch wi>h the producer thru 
whom a saving of one-third to one-half 
may usually be effected. 
PANACEA 
starts both pullets and 
moulted hens to laying 
Are your moulted hens back on 
the egg job? 
Are your pullets laying ? 
Is their feed going to flesh or 
eggs—which ? 
What you want is to start the 
feed the egg way. 
Do it with Dr. Hess Poultry 
Pan-a-ce-a. 
Pan-a-ce-a is a tonic that puts 
the dormant egg organs to work. 
That’s when you get the eggs. 
Add Pan-a-ce-a to the ration 
once a day and your hens will give 
a good account of themselves in 
the egg basket. 
Costs Little to Use Pan-a^ce-a 
The price of just one egg pays 
for all the Pan-a-ce-a a hen will 
eat in six months. 
There’s a right-size package for 
every flock. 
100 hens the 12-lb. pkg. 
60 hens the 5-lb. pkg. 
200 hens the 25-Ib. pail 
500 hens the 100-lb. drum 
For 25 hens there is a smaller package 
REMEMBER — When you buy any Dr. Hess product, our 
responsibility does not end until you are satisfied that 
your investment is a profitable one. Otherwise, return the 
empty container to ydur dealer and get your money back. 
DR. HESS & CLARK, Inc., Ashland, Ohio 
Dr. Hess Instant Louse Killer Kills Lice 
trappcrs -, 
Ship To 
Thousan 3t ship to ns every year. Do yon ' 
ship to DORMAN? If not, y on are musing 
that confidence and peace of mind thatOU R 
shippers ep joy. They know that they can 
depend on getting top market prices, cor¬ 
rect grading, and quick returns. 
We pay express, and parcel post, charges, 
and deduct no commissions. 
Make a new friend. Write NOW for I 
price list. 
BENJAMIN DONMA 
/=?AW FOBS, G/HS£HG,£TC. 
/47 West 24<*ST. New York 
TD A DDF DC Money counts. Better prices — better 
IlLrlil LiRj grading—reliable quotations means 
^ more money. We need your Furs— 
________ Yen need us. Free bait. Price lists. 
tags, etc. O. FERRIS \ CO., Dept. 17, Chatham, N. Y. 
Tom Barron Pedigree Strain S. C. While Leghorns 
exclusively. Nice healtl y Pullets, hatched May 5th, 
beginning to lay. Price ,U.50 each. < 
FEEK’S WHITE LEGHORN FARM, CLYDE, N. Y. 
5 DUCKS GEESi* 5r e . e(!ers at special prices. 
TURKEYS, UUlilVO, UEE0)-< Write your wants. Satisla: 
I tion guaranteed. HiaHLAlID FARM, Box G, Sellersville, Pa. 
T aroP efrw-lr Poultry. Turkeys, ’ Geese, Ducks, 
L'OtgC SLOCK Collies.I Hares, Pigeons, Chicks, 
Eggs, low. Cata. PIONEER FARMS, Telford, Pa. 
—-c- 
When writing to advertisers, be sure 
to mention the American Agriculturist 
LET US TAN 
YOUR HIDE. 
Horse or cow hides, calf, dog, deer, 
etc., made into coats (for men or 
women), robes, rugrs or gloves. Or 
we tan your hides into oak tanned 
harness, sole or belt leather; your 
calf skins into shoe upper leather. 
Any desired color. FINE FURS, 
such as fox, coon, skunk, mink, 
muskrat, etc., made into latest 
style coats, muffs, vests, caps, 
neck-pieces or other garments. 
No Middleman Needed 
In Dealing With Us __ 
Factory prices mean a big saving to you.Write 
for free CATALOG and STYLE BOOK. Tells 
how to take off hides, about our safe dyeing 
process on cow, horse and calf skins. Gives 
prices on all work. If you haven’t enough pelts 
for garment you want, send what you have and 
we will supply the rest; or garment can be 
made complete from high grade skins we carry 
in stock.-Furs repaired or remodeled. Estimates 
if desired. Automatic cold storage. Taxidermy 
and Head Mounting. Write today. 
The Crosby Frisian Fur Company 
Largest custom tanners and furriers in the World 
560 Lyell Ave., Rochester. N. Y. 
If There is Anything That You Wish 
To Buy, Sell or Trade 
ADVERTISE 
in the Classified Columns 
of the 
American 
Agriculturist 
