. Turkeys, all varieties. Their care and management. Mating, rearing, exhibiting and judging turkeys; explanation of score-card judging, with complete instructions . ing fine. The first hatch of forty-five we gave to one turkey hen which is confined in theorchard and through which she takes her brood from oneend to the other. The second hatch is with another tur-key hen and is kept in the front yard. We have a rat proof house, 8x10. with a window foreach brood. We keep them shut in until the dew is offthe grass in the morning and on rainy days they are keptshut in all day. I dust them every we
. Turkeys, all varieties. Their care and management. Mating, rearing, exhibiting and judging turkeys; explanation of score-card judging, with complete instructions . ing fine. The first hatch of forty-five we gave to one turkey hen which is confined in theorchard and through which she takes her brood from oneend to the other. The second hatch is with another tur-key hen and is kept in the front yard. We have a rat proof house, 8x10. with a window foreach brood. We keep them shut in until the dew is offthe grass in the morning and on rainy days they are keptshut in all day. I dust them every week with a good in-sect powder. The little poults get their first feed when they are about thirty-six hours old. This feed consists of stalelight bread, that has been soaked in sweet milk andmixed with a little lettuce or onion tops chopped fine andseasoned with a little pepper. After a week or so, they get some cottage cheesemixed with rolled oats. When they are about two weeksold, we mix in some clean wheat, gradually changinguntil they are getting all wheat. We put them on free range when they are about onemonth old, but see that they come up to the orchard. MAMMOTH BRONZE TURKEYS ON THE FARM A flock of Mrs. U. R. Fishels Mammoth Bronze Turkey gobblers on the farm in Indiana These big fellows weiglion an average thirly-five pounds each. As small as they are here the fine wmg barring can be seen. every night to roost. Good grit, oyster shell, charcoal and fresh watershould not be forgotten as an important part of theirration. It is a pleasure to see them grow, and when Thanks-givinp, conies, we cannot help but feel proud of our tur-keys. We raise from fifty to one hundred each year and sella good many for breeding purposes. We also sell quite alot at market prices and consider that there is a in raising turkeys for market. We send some of our best ones to the poultry showsand State fair each year. If one sends turkeys to a fairor show, they should be sent in cages o
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