. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. 542 COMMERCIAL POULTRY RAISING twenty-eight pounds. At recent exhibitions I have seen toms that weighed thirty-five pounds, but this is unusual. The Black turkey is much the same as the English Norfolk turkey, and is very desirable for table purposes. The young are quite hardy when produced by strong, non-related stock, and when it is necessary to confine turkeys upon a more or less restricted area, the average fa
. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. 542 COMMERCIAL POULTRY RAISING twenty-eight pounds. At recent exhibitions I have seen toms that weighed thirty-five pounds, but this is unusual. The Black turkey is much the same as the English Norfolk turkey, and is very desirable for table purposes. The young are quite hardy when produced by strong, non-related stock, and when it is necessary to confine turkeys upon a more or less restricted area, the average farmer will do well to select this variety. They are not so large as the other breeds, except the JW^'. Fig. 330.—White Holland turkeys. Giant Blacks, which closely resemble the Bronzes in everything but plumage. The Slate turkey, sometimes called the Blue turkey, and the Buff turkey, range from ten to twenty-five pounds, according to age and sex, and may be raised to advantage in almost any locality. These varieties have been neglected for some reason or other, in spite of the fact that they possess qualities that are the equal of the more popular varieties. Lately, fanciers have. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Roberts, Howard Armstrong, 1885-. Philadelphia, D. McKay
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishe, booksubjectpoultry
