. The poultry manual. A complete guide for the breeder and exhibitor . 6 lb. The shanks and toes are white, pinkish, or fleshcolour. A cock weighing less than 18 lb. or a hen lessthan 10 lb. is of no use for show purposes. The Black Turkey, or the Norfolk breed, is smallerthan the Bronze. It should be lustrous black through-out, Avith slaty-coloured legs and beak. The standardweight is, cockerels 18 lb., cocks 27 lb., pullets 12 lb.,hens 181b. These are very marketable sizes. They areseldom seen at the shows, as neither colour nor size makethem formidable competitors with the American breed,al
. The poultry manual. A complete guide for the breeder and exhibitor . 6 lb. The shanks and toes are white, pinkish, or fleshcolour. A cock weighing less than 18 lb. or a hen lessthan 10 lb. is of no use for show purposes. The Black Turkey, or the Norfolk breed, is smallerthan the Bronze. It should be lustrous black through-out, Avith slaty-coloured legs and beak. The standardweight is, cockerels 18 lb., cocks 27 lb., pullets 12 lb.,hens 181b. These are very marketable sizes. They areseldom seen at the shows, as neither colour nor size makethem formidable competitors with the American breed,although they have increased in size since their rivalsappeared. They are chiefly bred for marketing, andare as good as any. Buff Turkeys are occasionally seen but are not likelyto be largely bred, and there are others of a slaty-blue,as is natural when White and Black are allowed to breedtogether. A turkey hen can brood 20 of her young, and isa gentle mother. Hens are often used to hatch them,or they may be hatched in an incubator. The periodof incubation is 28 A %2 kf Fig. 15.—points OF A FOWL. 1. Comb. 13. Wing-bow. 2. Face. 14. Wing-bar. 3. Wattles. 15. The Primaries, or Flight 4. Ear-lobe. Feathers. 5. Hackles. IG. Wing-butts, hidden in the 6. Breast. Sketch by Saddle-hackle. Back. 17. The Diamond, or Wing-bay. s! Saddle. 18. Thighs. 9. Saddle-hackles. 19. Hocks. 10. Sickles. 20. Legs, often called Shanks. 11. Tail Coverts. 21. Spurs. 12. True Tail Feathers. 22. Toes or Claws. For further explanation of these and other technical terms used in deflning thepoints of a fowl, reference should be made to the Glossary. CHAPTEK XX GLOSSARY OF TECHNICAL TERMS IN COMMON USE AMONG POULTRY FANCIERS, WITH BRIEFDISSERTATIONS ON POINTS OF INTEREST The novice in the Fancy is often at a loss indefining the various parts of a fowl, or in understandingthe terms in common use. It is essential, therefore, thathe should understand at least the more common wordsin general use, in order t
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