. Turkeys, all varieties. Their care and management. Mating, rearing, exhibiting and judging turkeys; explanation of score-card judging, with complete instructions . o on deck when crossing the water, with a space aninch wide left for ventilation near the top of the front,but may have slatted sides if to go below decks. Theonly door should be at the bottom of the front, just wideenough to admit the turkey turned down on its side, andshould extend the length of the side and be hinged at thetop to open outward. Cleaning and feeding may be donethrough this door with but slight chance for the turk
. Turkeys, all varieties. Their care and management. Mating, rearing, exhibiting and judging turkeys; explanation of score-card judging, with complete instructions . o on deck when crossing the water, with a space aninch wide left for ventilation near the top of the front,but may have slatted sides if to go below decks. Theonly door should be at the bottom of the front, just wideenough to admit the turkey turned down on its side, andshould extend the length of the side and be hinged at thetop to open outward. Cleaning and feeding may be donethrough this door with but slight chance for the turkeyto escape. The water dish should be placed well up inthe coop with provision made for filling it through thesides. Unless special arrangement is made, a bag of grainand a few heads of cabbage should be forwarded, markedthe same as the coops. Very good care is accorded con-signments on board vessels and if the shipper suppliesfood and utensils he may rest assured that the caretakerwill do his part. These instructions apply only to con-signments forwarded in cold or cool weather; it is notsafe to attempt long distance shipments in the hotweather of HOW TO DRY-PICK TURKEYS Good Turkeys Properly Dressed Always Sell Themselves—Badly Butchered Ones Hard to Sell GEORGE SIXEAS
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Keywords: ., bo, bookcentury1900, bookdecade1900, bookidturkeysallvariet00reli
