Turkeys, ducks, and geese . ight to roost as they willbe in less danger from human prowlers who sometimesfeel inclined to take advantage of a good opportunity togratify their taste for the bird of the nations is also well to count them every night and if any do notappear in the evening they may be looked up and the causeof their non-appearance ascertained. If the range does notsupply sufficient food the lack of it may be noticed whenthe turkeys come in at night. For the labor involved, no-farm product ofTers so greatremuneration as a flock of turkeys. In favorable seasonsa floc
Turkeys, ducks, and geese . ight to roost as they willbe in less danger from human prowlers who sometimesfeel inclined to take advantage of a good opportunity togratify their taste for the bird of the nations is also well to count them every night and if any do notappear in the evening they may be looked up and the causeof their non-appearance ascertained. If the range does notsupply sufficient food the lack of it may be noticed whenthe turkeys come in at night. For the labor involved, no-farm product ofTers so greatremuneration as a flock of turkeys. In favorable seasonsa flock of twenty breeders will produce two hundred reserving a score of these for next years breeders, theremainder may be sold in the market at Thanksgiving forfrom four to five hundred dollars. It sometimes happensthat the farmers turkeys, which receive but a small share ofhis attention and but a very slight expenditure of money,produce a greater income in the fall than all the other prod-ucts of the farm REARING TURKEYS. Young Turkeys From Hardy Stock Are Easy to RearConfine the Little Ones—Guard AgainstLice and Dampness. By Harry D. Dunbar. To be successful in raising turkeys requires no morecare than with chicks, although many imagine it does. Ifturkeys are hatched from eggs from hardy stock there islittle trouble, provided clean feed and clean quarters aregiven them. The first feed usually consists of curd made by warm-ing sour skim milk and then squeezing out as much of themoisture as possible. With this we feed chopped boiledeggs, usually those tested out of an incubator because in-fertile, and a bread made of fine corn meal mixed with skimmilk and seasoned with salt. This is baked until quitebrown and then soaked in skim milk or water, to soften it,but must be squeezed and fed as dry as possible. We siftthe fine part out of oyster shells and mix it in the feed forgrit. Coops for Young Poults. For the first week or two the hens are kept in coops,whic
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectd, booksubjectturkeys
