. Turkeys, all varieties. Their care and management. Mating, rearing, exhibiting and judging turkeys; explanation of score-card judging, with complete instructions . g open in transit. be noted that dry picked turkeys or other poultryis best for shipping in warm or doubtful weather. Poul-try frozen will not command as good prices as thatwhich is not. Old and heavy tom turkeys should be mar-keted before the holidays, as later the demand is forround, fat hen turkeys only. Another dealer gives this advice: Turkey feathers should be pulled out with a straight pull will set them.
. Turkeys, all varieties. Their care and management. Mating, rearing, exhibiting and judging turkeys; explanation of score-card judging, with complete instructions . g open in transit. be noted that dry picked turkeys or other poultryis best for shipping in warm or doubtful weather. Poul-try frozen will not command as good prices as thatwhich is not. Old and heavy tom turkeys should be mar-keted before the holidays, as later the demand is forround, fat hen turkeys only. Another dealer gives this advice: Turkey feathers should be pulled out with a straight pull will set them. Dressed turkeys, whendry-picked, always sell better and command a higherprice, as the appearance is brighter and more ice should be placed all through the barrels—thatis, a layer of turkeys and a layer of ice broken to thesize of a fist. Fill the barrels in this manner and thenon toi) of the turkejs place a large cake of ice. If tur-keys are shipped alive, strong coops should be used, asthey get especially rough handling during the holidayrush, and they should be high enough to allow the tur-keys to stand up. (Be careful not to overcrowd).. TURKEYS—THEIR CARE AND MANAGEMENT. 86 FEATHERS HAVE A VALUESave the feathers. They are valuable. We offer thefollowing prices per pound: Turkey body, dry and choice 6 Green and little damp 1@ White turkey body, dry prime 50 Tail, choice and clear 40 Tail mixed with skirt feathers ao@25 Wing, from first two joints 20 Wing, tail and pointers 17 Wing and tail, clear 27 Wing and pointers 13 Pointers 7 Despite the fact that all dealers agree more turkeyshave been raised this year than ever before, the pricesare unusually high. The ten pound Thanksgiving dinnerthat $ would buy a few years ago at a shilling apound was retailed at $ to $ this year. The highprices are explained by a tui-key expert as follows: For some time before the Thanksgiving demandcame the retail butchers catering to select trade wereplacing the
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