180 QUEENSLAND AGRICULTURAL JOURNAL. [1 Mar., 1902. 
18. A high roost in an open shed, which faces the south, is better than a 
closed house, for grown turkeys. 
19. A single union of a male and female fertilizes all the eggs the hen 
will lay for the season, hence one gobbler will suffice for twenty or more hens. 
20. Two-year-old gobblers with pullets or a yearling gobbler with two- 
year-old hens is good mating. 
21. Turkeys can be hatched in an incubator and raised to the age of 
three months in a brooder, but only in lots of twenty-five, as they require 
constant care. 
22. Capons make excellent nurses for turkeys and chicks. 
23. It is not advisable to mate a forty-pound gobbler with common hens, 
as the result will be an injury. A medium-sized gobbler is better. 
24, Young gobblers may be distinguished from the females by being 
heavier, more masculine in appearance, more carcunculated on the head, and a 
development of the “tassels” on the breast. A little experience may be 
required at first. 
25. Adult turkeys cannot be kept in confinement, as they will pine away. 
By feeding them in a barnyard a little night and morning, they will not stray 
off very far, but they cannot be entirely prevented from roaming, and the hen 
prefers to make her own nest. 
26. Gobblers and hens of the same age may be mated, but it is better to- 
have a difference in the age. 
RECIPE FOR CURING AND SAVING MEAT. 
Kall when the weather is cool and dry. Cut up the hogs in the afternoon 
of the same day they are killed. As fast as cut, salt the meat and spread out 
each piece separately. Next morning re-salt and rub thoroughly with ground 
salt and pack tightly together in a square pile on a table or in such a way that 
all brine will drip off completely as fast as formed. Cover meat with salt, and 
in packing place the hams in the bottom layer, shoulders next, and sides on top. 
When all have been salted and carefully packed, take thin cloth and securely 
cover it to prevent flies from getting to it. Do not disturb it now until it has 
taken salt sufliciently to saye it, which will be from eighteen to twenty-five 
days, depending on the weather and size of meat. 
When it has taken salt, take up and wash perfectly clean in warm water; 
after washing, hang up and place a smoke under it at once and thoroughly 
smoke until a nut-brown colour. I use to smoke pine sap gathered from dead 
ine-trees stinding. Dampen to prevent blazing. If the meat is properly 
ung up and attended to, the smoking process need take no more than three 
or four days 
At any time within thirty days after completing the smoking, take the 
meat down and dip each piece separately in a pot of boiling water and let it 
remain in the water for a half mute. Take it out and lay on a table, and 
while wet and warm cover completely all of the pieces where there is no skin 
with a mixture of cornmeal and ground black pepper; this mixture of meal 
and pepper is two-sevenths pepper and five-sevenths meal, or, say, 4 parts 
pepper to 10 parts meal. When properly applied, the meal and pepper form 
a paste of about j-inch in thickness. As fast as prepared with this, 
carefully place each piece on a shelf made with slats, do not allow the pieces to 
touch Bah other, and do not disturb them until wanted for use.— #Vorida 
Agriculturist. 
