The poultry manual; a guide to successful poultry keeping in all its branches, fancy and practical . ttle ones around so, but put seven to nine eggs apiece undercommon hens, set and cooped precisely as for chickens. Be-cause they stay longer with their young, it is well to set oneturkey hen and coop her near the former, since she will eventu-ally adopt all the poults and lead them to the fields, whichshould always be your own and not your neighbors land. Fif-teen eggs are enough for her, and there can be little doubling ofbroods, because complete covering and warmth are so essentialto the poul
The poultry manual; a guide to successful poultry keeping in all its branches, fancy and practical . ttle ones around so, but put seven to nine eggs apiece undercommon hens, set and cooped precisely as for chickens. Be-cause they stay longer with their young, it is well to set oneturkey hen and coop her near the former, since she will eventu-ally adopt all the poults and lead them to the fields, whichshould always be your own and not your neighbors land. Fif-teen eggs are enough for her, and there can be little doubling ofbroods, because complete covering and warmth are so essentialto the poults welfare. If a turkey hen is uneasy when she begins hatching, sheshould be quieted by feeding her on the nest, from the little ones require nothing for 24 or 36 hours. Bread andmilk, not sloppy, is unsurpassed as a first food. Having morewild nature than chickens, they especially need green food, likechopped onion and lettuce, and animal food, like curd, shavedbone, lean meat and eggs. Corn meal preparations must always^be scalded. Green oats, new corn, sour milk, etc., are especially. Mongrel Geese Being Fattened For the Holiday Market. TURKEYS. 141
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectpoultry, bookyear1908
