. The poultry manual. A complete guide for the breeder and exhibitor ... 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, with slaty-coloured legs and beak. The standardweight is, cockerels 18 lb., cocks 27 lb., pullets 12 lb.,hens 18 lb. 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 ... 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, with slaty-coloured legs and beak. The standardweight is, cockerels 18 lb., cocks 27 lb., pullets 12 lb.,hens 18 lb. 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. Biiff 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 Fig. 15.—points OF A FOWL. 1. Comb. 13. Wing-bow. 2. Face. 14. Wing-bar. 3. Wattleji. 15. The rRiMARiES, OR Flight 4. Eak-lobe. Feathers. 6. Hackles. 10. Wing-butts, hidden in the 6. Bbeast. Sketch by Saddle-hackle. 7. Back. 17. The Diamond, or Wino-bay. 8. Saddle. 18. Thighs. 9. 19. Hocks. 10. Sickles. 20. Legs, often called Shanks. 11. Tail 21. Spurs. 12. Trde Tail Feathehs. 22. Toes or Claws. For further explanation of these and other techuical terms used in defining thepoints of a fowl, reference should be made to the Glossary. 558 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 ord
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