SF 507 
 
 .£5 
 
II- 
 
 
 PUBLISHED BY THE 
 
 lannrr Surk^g Sanrh 
 
 Alpha Ensminger, Prop. 
 
 R. F. D. NO. 3 
 
 MORAN. KANS. 
 
 Price SO Cents 
 
 Copyright Applied For 
 
.H5 
 
INDEX 
 
 Age of Hens 8 
 
 Bell, use of 18 
 
 Bronze Turkeys, constitution 3 
 
 Breeding and Market Stock 5 
 
 Breeding — Selection of Males for 6 
 
 Breeds, Domestication, etc 2 
 
 Coops and Yards 16 
 
 Disease — Control 1 30 
 
 Blackhead, Symptoms and Control 30 
 
 Roup, Symptoms and Control 32 
 
 Cholera and Gapes 34 
 
 Domestication of Turkeys 2 
 
 Feeding — General 25 
 
 Bran and Oats 26 
 
 Effect of Fruit Seeds 27 
 
 For Market, Cramming 28 
 
 Over, Breeding Stock 7 
 
 Eggs, General Care of, Packing, Incubation 12 
 
 Gathering, Number Laid, Fertility 9 
 
 Herding 22 
 
 Herdsman's Pointers 23 
 
 Hatching Sheds; Eggs in Sitting . 13 
 
 Hindrances, Four Great 4 
 
 Improving Conditions . 37 
 
 Incubators and Brooders 14 
 
 Marketing, Killing and Dressing 35 
 
 Mating and Laying 8 
 
 Nests — Locations and Types '. 10 
 
 Poults — Care of - 15 
 
 Teaching to Eat 16 
 
 Protecting from Dew and Parasites 20 
 
 Profits from Turkeys 37 
 
 Points for the Beginner 3 
 
 Pointed Paragraphs - - 38 
 
 Roosting — Habits and Houses 29 
 
 Range— Value of ^-^.^t^— 22 
 
 Salt a Poison ^M:^f^^ 17 
 
 ©01a428360 
 APR -3 1916 
 
PREFACE 
 
 Dear Header. I wish it were possible for us to meet face 
 to face and personally discuss the many view points of the 
 turkey business ; as T am quite sure I could tell you the many 
 details better than I have written them. This book might have 
 been more elaborately written, but I feel that it contains all 
 the information of vital interest to you, and if faithfully fol- 
 lowed will reward Tou with success. 
 
 Turkey raising requires study and many have failed because 
 of the lack of proper knowledge. Many newspaper articles on 
 the subject are mere theory and are not at all reliable. Every 
 item contained in this book is based on actual experience, 
 gained through years of careful study and application of many 
 methods. The business is now a very successful one with me, 
 as a thousand marketable turkeys is the goal sought each year. 
 With greater range many times this number might be reared by 
 following the same general plan outlined in this book. Profes- 
 sional breeders will readily recognize and endorse the facts con- 
 tained herein, and the inexperienced need only give my methods 
 a trial to be convinced of their merits. The author will admit 
 that there are many minor points upon which no two poultry 
 men will agree. The same is true in any other business, as no 
 two will agree on every detail. I emphasize the prevention of 
 disease as of much greater importance than the knowledge of 
 advertised cures. Neglect, which leads to disease, is the turkey's 
 worst enemy. Many persons have the greatest success during 
 the first year of their experience due to careful study and atten- 
 tion. But with the author of this book heavy losses were ex- 
 perienced during the first years of the business and many 
 methods were tried out before satisfactory conclusions were 
 reached. But very little has been written about turkey raising 
 as a business, so what ever successes have been realized, the 
 knowledge has been gained through actual independent exper- 
 ience. If those who have become successful could combine their 
 knowledge, the business might soon be revolutionized, which 
 without doubt would greatly increase the profits. I have had 
 splendid success with turkeys for years and the constant de- 
 mand for information from those who know of my success has 
 prompted the writing of this book with a few illustrations to 
 emphasize points of interest. I have endeavored to so plan, 
 that there need be no unnecessary expense in caring for the 
 flock, but the necessaries must be provided if success is ex- 
 pected. Any information or explanation not contained in this 
 book will be gladly furnished on request, if within my knowl- 
 edge and experience. Yours for success, 
 
 ALPHA A. ENSMINGER, 
 Moran, Allen County, Kansas, 
 
THE TURKEY RAISER'S GUIDE 
 
 Turkeys Not Hard to Raise. 
 
 The general opinion prevails that turkeys are very difficult 
 to raise, and if we are to judge by the experience of many we 
 would be compelled to admit that they are. But in the great 
 majority of cases where failure has been made it is entirely due 
 to the unfavorable conditions under which they had to be raised. 
 Disease is nearly always due to improper feeding. If a flock 
 become sick a new system of feeding is advisable in which no 
 other fowls of the barnyard should share. Turkeys are natur- 
 ally very cleanly and if forced to eat with other fowls, especially 
 in muddy weather, will very often contract diseases which 
 ultimately may cause great losses. A trough for both water and 
 feed should be built so high that chickens may not reach, and 
 then covered leaving only a narrow space between, through 
 which the turkeys may eat and drink. This plan is especially 
 recommended where turkeys are being prepared for market. 
 
 Domestication. 
 
 Although the turkey has been under domestication for 
 four hundred years, they may still be classed as semi-domestic. 
 In caring for turkej^s there are still many indications of the 
 original wild nature. During the laying or the brooding sea- 
 son this is especially noticeable. Kegardless of tame appear- 
 ance at the approach of the laying season, unless carefully 
 watched and every provision made for them, they will wander 
 far into the fields and meadows where they will nest and rear 
 fheir brood. Instinct has taught them to build their nest in 
 healthful surroundings, away from the other flocks of the barn- 
 yard which spread diseases and harbor parasites. Even though 
 they may choose nests that are provided for them, they will 
 seek the fields in which to care for their young, and will remain 
 there throughout the season. If undisturbed by animals that 
 kill, they will return in the fall to the barnyard with their entire 
 flocks. Turkeys are great foragers and never leave a field until 
 its grains and grasses are exhausted. The exercise required in 
 gathering their food should never be discouraged as it is abso- 
 lutely necessary to their growth and development. 
 
 The Seven Standard Varieties. 
 
 There are seven standard varieties or turkeys grown in 
 the United States, viz., Mammoth Bronze, Narragansett, Buff, 
 White Holland, Black, Slate and Bourbon Red, the chief differ- 
 ences being color and size. 
 
 The Mammoth Bronze is the most extensively raised of all 
 the breeds, equalling in number all the others combined. Lead- 
 ing poultry men who have had wide experience with the differ- 
 ent breeds recommend the Bronze very highly. As far as habits 
 
THE TURKEY RAISER'S GUIDE " 3 
 
 are concerned, the breeds differ but slightly, although the White 
 Holland has the reputation of not wandering so far. But since 
 there are no objectionable features of a serious nature it is often 
 advisable for different breeders of the same locality to have the 
 various varieties and thus avoid confusion because of flocks 
 becoming mixed. 
 
 A Brief Description of the Bronze Turkey. 
 
 The pure bred stock and especially the males are very 
 beautiful when parading during the breeding season. The 
 burnished bronze of the feathers glisten in the sunlight like 
 statutes of gold. Prominent judges of the show pens say all 
 the colors of the rainbow may be seen in their brilliant plumage. 
 The Bronze turkey ranks first in size and to retain the brilliant 
 plumage. Wild blood is frequently infused, and thus the Mam- 
 moth Bronze gets its name from its size and color, which is in- 
 deed a very appropriate one. 
 
 Constitution of the Turkey. 
 
 Originally turkeys were strong, healthy, vigorous fowls. 
 The reason they have weakened and so easily become a prey to 
 disease, may be traced principally to these sources. Improper 
 selection of breeding stock, inbreeding and poor care. One of 
 the greatest proofs of the vigor of the turkey is exemplified in 
 the fact that blackhead, one of the most fatal diseases, will, 
 sometimes, not destroy for weeks or even months after contrac- 
 tion. In their wild state no doubt, the weaker ones died before 
 maturity and thus only the hardier ones were left for breeding. 
 And the law of nature, that the weak must yield to the strong, 
 was proven then as it is now ; that if undisturbed the stronger 
 fowls will by sheer force destroy the weak and immature ones. 
 Thus nature provided that only the perfect should survive and 
 multiply. A lesson poultry men should learn if they would be 
 successful. 
 
 Engaging in the Turkey Business. 
 
 To secure the very best results and therefore the surest 
 financial success, turkey raising should be made a business of 
 such proportions that it will pay to give the time and attention 
 required to insure the outcome. Where large flocks are to be 
 reared, a herdsman should be employed who understands every 
 care necessary. The breeder should consider the amount of 
 range necessary. The kinds of food needed and the prevention 
 of diseases. And with this necessary knowledge every man or 
 woman if willing to make the personal sacrifice required, are 
 quite sure of success. It is well to remember the most critical 
 period of turkey raising is at the very beginning, as the greatest 
 losses are experienced between the time of hatching and when 
 
THE TURKEY RAISER'S GUIDE 
 
 they "shoot the red" or when about quail size. The subject of 
 range is one of the most important, and where the amount is 
 limited a satisfactory agreement may be made whereby the 
 adjoining meadows and pasture lands from the nearby farms 
 mav be used as range. Instances are known where large flocks 
 of turkeys have been "rented out" to help destroy grasshoppers 
 and other pests of the fields that are so harmful to growing 
 crops. Women are accredited with being most successful in 
 the business because of their careful attention and enduring 
 patience, although many young men are now being amply re- 
 warded for their diligence along these lines and their methods 
 are worthy of imitation. 
 
 Making a Start in the Business. 
 
 To those wishing to make a start in the turkey business, it 
 is best to begin with a trio which is two hens and a torn. 
 Purchases should be made in the fall that the proper amount of 
 food may be given, and that sufficient time may be had to 
 determine the health and vigor of the breeding stock, as the suc- 
 cess or failure hinges almost entirely upon this one point. It is 
 also important that the turkeys become accustomed to their 
 surronndings before the breeding and laying season. Some are 
 able to make a success with eggs by using the chicken hen as 
 mothers, but this plan can not always be recommended as the 
 faithful turkey hen is almost indispensible when caring for the 
 young poults. 
 
 The Four Greatest Hindrances. 
 
 The turkey industry has four main hindrances, viz.. Animal 
 and human thieves, parasites and disease. Theft may be guarded 
 against my high roosts, and well lighted grounds. Turkey bells 
 will usually frighten away the coyote, but have no effect upon 
 the dog which is one of the turkeys' worst enemies, coming miles 
 to molest and destroy. After this habit is once formed they 
 never forget it and will jump high fences to reach them and kill 
 dozens at a time. With proper care, disease is perhaps little 
 to be feared. Parasites may be controlled and guarded against 
 by the use of Persian Insect Powder, which is very effective. 
 Other brands may be used and may be just as effective. Any 
 insect powder should be tested before using. Insect life has no 
 lungs but secures the oxygen necessary to life through the pores 
 of the body. By catching insects and covering the body, if the 
 powder is genuine, suffocation will result immediately. Na- 
 ture's method of eradicating vermin is by the fowls wallowing 
 in the dust, but damp, wet weather often prevents this, so the 
 use of insect powder is often very necessary. 
 
THE TURKEY RAISER'S GUIDE 
 
 Selection and Breeding 
 
 Separate the Breeding and Market Stock. 
 
 Turkeys that are to be used for breeding purposes should 
 be separated from those to be fattened before the feeding begins. 
 The very best individuals should be chosen, among the hens. 
 The males for the coming season should be selected from flocks 
 that will insure against inbreeding. In case the breeding stock 
 becomes over fat their weight may be gradually reduced by giv- 
 ing less amounts of food until a healthy condition has been 
 reached and should be kept in normal flesh until the laying 
 season begins ; during which time there is not much danger of 
 becoming too fat. The egg contains so much fat that some 
 corn should be fed during the laying season. 
 
 The Author and His Breeding Flock (The Whites an Experiment) 
 
 Selection of Stock. 
 
 Regardless of the choice of breeds, the careful selection 
 of the breeding stock is of greatest importance ; and the selec- 
 tion of vigorous, healthy, well-matured stock should be the 
 first consideration in the business of rearing the standard or 
 pure bred types. The markings are another characteristic to be 
 observed. But since ninety per cent of all turkeys are marketed 
 for food, health and vigor should never be sacrificed for fine 
 feathers. Many turkey raisers have made this serious mistake 
 and as a result have lowered the vitality of their flock to such 
 a degree that they readily become a prey to fatal diseases. If 
 
THE TURKEY RAISER'S GUIDE 
 
 the same skill had been exercised by turkey raisers in the selec- 
 tion of their breeding stock, and the attention given to their 
 feed and care, the same wonderful improvement could no doubt 
 be observed in their condition as is so noticeable among the 
 breeders of other fowls and in the animal kingdom, when com- 
 pared with their wild state. 
 
 Turkeys are the only living thing that have not improved 
 with domestication, and today they have not the health nor 
 vigor so characteristic in their wild state four hundred years 
 ago. On the other hand the chicken hen that probably laved no 
 more than a dozen eggs during a season in her wild state has, 
 through domestication, been bred to lay as many as three hun- 
 dred per year. 
 
 Recently, however, turkey raisers have been studying the 
 business from a more scientific standpoint and as a result they 
 may expect the now inbred, overfed, misunderstood, semi-domes- 
 tic turkey to become so much improved that they will share in 
 the honor other poultry now receives. And the practice of in- 
 fusing wild blood into domestic flocks to gain vitality may 
 aoon be done away with. 
 
 Select Good Males. 
 
 Taking into consideration the fact that the future flocks 
 are influenced one-half by the males, great care should be exer- 
 cised in their selection. Only vigorous, healthy, well-developed 
 birds should be chosen, and should positively not be related to 
 the flock they head. 
 
 A male should be one year old or older. The greatest objec- 
 tion to older ones being that they commonly become too heavy 
 for breeding purposes. When using the older aud heavier ones 
 the toe nails should be rounded off by filing, and spur stalls 
 should be made of heavy canvas and fastened in place by tying 
 about the leg with wire or string. This is very important and 
 should not be neglected. 
 
 The male should be carefully watched during the mating 
 season. Notice if he struts about and associates freely with 
 the hens. If these conditions do not exist he is useless as a 
 breeder and should be disposed of and another secured in his 
 place. 
 
 A well selected male may be mated to a flock of twelve 
 females, and experience has taught the writer that splendid 
 results may be obtained by mating one male with as many as 
 twenty-five hens. It is always a good plan, however, to be 
 provided with more than one as a loss during the mating season 
 is hard to replace. Occasionally a hen will not mate with one 
 male, but when placed with another this difficulty is overcome. 
 If using two males alternately they may be changed every other 
 day but equally as good results may be obtained by changing 
 
THE TURKEY RAISER'S GUIDE 
 
 but twice a week. The one not in use should be penned away 
 from the view of the flock. There are exceptions where males 
 do not molest each other, and in such cases they may both be 
 given their freedom. 
 
 Breeds are often crossed in order to gain the advantage of 
 earlier maturity, retard the wandering nature, mating the weak 
 points of one breed with the corresponding strong points of an- 
 other. The offspring of such breeding should always be mark- 
 eted for food and should by no means be used for breeding pur- 
 poses, as the weak points that were overcome with the first 
 flock will develop in their offspring. This principle of heredity 
 has often been demonstrated by livestock breeding tests. 
 
 Avoid Too Fat Breeding Stock. 
 
 The breeding stock is more often found to be too fat than 
 too thin. Turkeys, as a rule, are small eaters, specially when 
 forced to hunt for their food, but if grain in quantities may 
 be had they often become over fat for breeding purposes. If 
 too fat they usually stand around in a sleepy condition and 
 take but little exercise. It is nature's plan that turkeys find 
 their feed in small quantities, and it is well to scatter their 
 food over wide areas that the needed exercise which is so neces- 
 sary to vitality be had regularly. It is always well to separate 
 the market stock from the breeding stock as the feeding should 
 be very different. The breeding stock should be kept normal 
 through the winter by giving a variety of food that copies 
 nature's plan as near as possible, and just enough should be 
 given to keep in healthy flesh thus avoiding the danger of too 
 much fat. Examine the birds occasionally for lice, fat, and 
 feather development. 
 
 Never Inbreed. 
 
 This one mistake has been more disastrous than all other 
 mistakes combined in the care of turkeys, and every prominent 
 breeder will agree on this point. Have the very best breeding 
 stock obtainable, and have the males and females unrelated. 
 Get away from the practice of keeping the same stock year after 
 year, or changing back and forth with neighbors in the same 
 locality, as these practices can not do other than debilitate your 
 flock. It is very much better to send many miles for breeding 
 stock than take this risk of inbreeding, as it is more detrimental 
 with turkeys than with any other fowl. 
 
 Effects of Inbreeding. 
 
 One can not dwell too much on the subject of inbreeding 
 as it is without doubt the most important subject to be con- 
 sidered when rearing turkeys. This fatal mistake is not dis- 
 covered until the health and vigor of many flocks have deteri- 
 
g THE TURKEY RAISER'S GUIDE 
 
 orated to a marked degree. In many localities, failure results 
 from the practice of exchanging stock in the same neighbor- 
 hood, where all the different flocks have originated from the 
 same stock and the relationship is very close. And instead of 
 success from much time and labor expended, many losses and 
 diseases result. New blood must be introduced regularly if 
 good results are to follow. It would be just as reasonable to 
 expect to raise a crop of corn or a field of wheat without any 
 care in the selection of seeds. 
 
 Mating and Laying 
 
 The Mating Season. 
 
 The mating season begins in February and continues 
 through the laying season. Since one fecundation renders fer- 
 tile an entire clutch of eggs if properly completed, no unusual 
 disturbances should occur. But if copulation is incomplete, an- 
 other opportunity will be given and will so continue until the 
 entire clutch is made fertile. At such times and under such 
 conditions the absolute need of strong vigorous males is em- 
 phasized, if a strong germed clutch of eggs is to be expected. 
 
 The Laying Season. 
 
 The laying season usually begins near the middle of March 
 in central United States, but is greatly influenced by weather 
 conditions. Nature has wisely provided that no eggs be lost 
 by unseasonable weather. It is said the wild turkey will lay 
 twenty-five or thirty eggs before wanting to set. They are 
 smaller and less flecked than eggs of the domesticated turkey. 
 The domesticated turkey eggs vary in size, shape and number 
 according to the size and age of the hen. The younger hens 
 laying the greatest number, but the older hen's eggs are much 
 larger. 
 
 Age of Laying Hens. 
 
 When there is an opportunity for choice between the older 
 or younger hens, it is always wise to select the former as they 
 are more vigorous, produce larger and stronger eggs and are 
 more successful with the young poults. Any age between two 
 years and five may be selected as breeding stock, if well devel- 
 oped and healthy. Care must be taken in the feeding of the 
 older hens as they may become too fat. A less amount of food 
 is required after complete development. The younger hens 
 require more feed while they are yet growing. 
 
THE TURKEY RAISER'S GUIDE 
 
 Gathering the Eggs. 
 
 The eggs should be gathered daily to avoid losses from 
 weather conditions or destruction by animals or crows. A nest 
 egg should replace the turkey egg when removed from the nest, 
 and precaution taken that no egg comes in contact with per- 
 spiring hands, grease, salt or chemicals of any kind. The eggs 
 should be marked with the date of laying, and handled to avoid 
 jarring as much as possible. In order to follow the above direc- 
 tions, nests miust be provided and securely located. 
 
 The Number of Eggs in a Laying. 
 
 The number of eggs each hen will lay depends very much 
 on their care. With proper food and exercise and allowing no 
 accumulation of eggs in the nest, between twenty and twenty- 
 five eggs may be expected the first laying, and usually fifteen 
 or twenty the second. If the laying period should continue 
 
 .#. 
 
 '^ 
 
 The Self-Sustaining Foragers in a Proper Ranging Order 
 
 longer, weather conditions, especially heat, is very detrimental 
 to the young poults and the chigger, which at this season of the 
 year is so abundant, is almost as destructive as lice. It is also 
 well that the hatches be as near the same time as possible as 
 equality in age and size, not only lessens the amount of care 
 required, but insures against losses from the strong overcoming 
 the weak as would be seen with very early hatches and those 
 hatched late. 
 
 The Fertility of the Egg. 
 
 The question concerning fertility of eggs is often asked, 
 and may be answered by saying that every egg of a clutch is 
 equally fertile whether there are 15 or 25, save perhaps the first 
 or last of a clutch, which is free from specks with rather soft 
 shells which are easily broken, or they may be undeveloped. 
 
IQ THE TU RKEY RAISER'S GUIDE 
 
 Such eggs should be set together and not with the other eggs 
 to avoid the trouble caused by breaking. 
 
 The turkey hen will usually lay two days and miss one 
 until near the end of the laying season, when they lay every 
 day and will remain on the nest a much longer period. The 
 last eggs are usually smaller than those which are laid earlier. 
 
 Nests 
 
 ^ Hiding Out Nests. 
 
 Although the turkey has been under domestication four 
 hundred years, the wild nature still asserts itself at the begin- 
 ning of the laying season and if allowed to follow natural in- 
 clinations will wander far from home at times. Many breeders 
 have experienced splendid results from allowing the hen to 
 locate and make her own nest, but the great danger of distur- 
 bance renders this plan not always advisable. 
 
 Preparing and Locating Nests. 
 
 During the last of February and first of March nests 
 should be made and placed in protected places, in the path of 
 the every-day range of the flock, at least ten days before the lay- 
 ing season begins. Nothing better can be obtained than barrels 
 free from salt, layed on the side and securely fastened and 
 straw or leaves placed within for nest material. If placed away 
 from other fowls and protected from the strong w^inds the same 
 nests may be used for hatching. Nests may be grouped or 
 placed farther apart. The hens may be attracted to their loca- 
 tion by scattering feed near them. And after learning the 
 location the greater per cent will voluntarily choose a nest that 
 proves satisfactory. 
 
 Barrels Make the Best Nests. 
 
 There can be nothing obtained more suitable or safe for 
 nests than apple or confectionary barrels. They may be pur- 
 chased for five or ten cents each and will last through an entire 
 season of laying and hatching. The depth of the barrel affords 
 a degree of seclusion the turkey enjoys, and protects the eggs 
 from the sun, rain and wind. New barrels should be procured 
 each year if possible, so they may be free from vermin and 
 disease, which is always an item of great importance. A hole 
 through the barrel beneath the nest allows any water to escape 
 which might otherwise accumulate and destroy the eggs. 
 
 Properly Built Nests. 
 
 It is very important that a proper nest should be built, 
 when he consider the value and cost of the eggs at setting time. 
 Also during the incubating period^ the success of the hatch de- 
 
THE TURKEY RAISER'S GUIDE 
 
 11 
 
 pends entirely upon the care of the hen and her care of the 
 eggs. Desirable nests may be made of the following material 
 in the following wa.y. The nest shonld be constructed of coarse 
 material such as weeds or coarse hay, and be made the desired 
 shape with the outer edge sufficiently high to keep the 
 eggs near the center of the nest is all that is necessary. The 
 nesting material should then be pounded with a brick so as to 
 thoroughly settle it. The nest is then ready to be lined with 
 either fine chopped hay, chaff or leaves. This requires about 
 a gallon to each nest. Such fine hay is often found in the 
 mangers of barns. Beware of vermin in u^ng this. A nest 
 when made by this method will provide a proper amount of 
 moisture and air, also prevent the breaking of eggs by ingress 
 and egress of the hen during the laying or hatching period. 
 Always be sure the hen is sitting good before placing valuable 
 eggs under her as the chances for success or failure are often 
 decided here. Hens that are used for the purpose of incubating 
 eggs should be set a day or two prior to placing the turkey eggs 
 in the nest. By so doing many broken eggs are avoided and 
 better hatches obtained. Setting hens should not be disturbed 
 during the first three days when the eggs are beginning to 
 incubate. 
 
 
^2 THE TURKEY R AISER'S GUIDE 
 
 Care of Eggs and Hatching 
 
 Properly Packed Eggs. 
 
 Those engaged in the sale of turkey eggs should use every 
 precaution in properly packing and shipping that every egg may 
 reach its destination in good condition. A small oak basket 
 with a stationary handle is best as this will prevent any weight 
 from above. The basket should be heavily lined throughout 
 with excelsior. Each egg should be wrapped separately first 
 with paper then with a covering of excelsior. Place firmly in 
 the basket, covering with a coating of excelsior, using enough 
 to prevent jarring. A paste board covering may then be used, 
 and over all a piece of white muslin may be stretched which will 
 prevent any moving about. The words, "These Eggs for Hatch- 
 ing," should be plainly written on the muslin. Also the name 
 and address of the purchaser so there may be no delay in send- 
 ing. When packed and addressed in this way eggs may be sent 
 very great distances without danger of injury. Notice should 
 be sent in advance of the shipments that purchasers might 
 know when they may expect their consignment. It is not neces- 
 sary for eggs to rest but a few hours after shipment ; they are 
 then ready for immediate incubation. If during transit a shell 
 should become cracked and the membrane remain uninjured, 
 a stamp or strip of paper may be pasted over the broken part 
 of the shell and it will then incubate properly. A turkey egg 
 should not be judged by the flecks as they may be washed off 
 quite readily when the eggs are fresh. The fertility of the eggs 
 may be judged after a period of incubation. An infertile egg 
 will have the same general appearance after incubation as a 
 fresh egg, and will not rot during the process. 
 
 Care of the Eggs. 
 
 Turkey eggs may be kept as long as two weeks without in- 
 jurious effects, if carefully packed in bran, the small end turned 
 downward and placed in a closed box so that they may be 
 turned every day or two by resting the box on the different 
 sides. Turn carefully allowing no sudden jar and keep in an 
 even temperature. Eggs not set until April prevent losses from 
 the early spring rains, also from the low temperatures that 
 often occurs during this month. The insect life so necessary to 
 the growth of young turkeys is never abundant until after'^the 
 cold winds and rains of the early springtime have passed. 
 
 The Incubation of Eggs. 
 
 An incubator or chicken hen will hatch the eggs equally as 
 well as a turkey hen. If placed under a chicken hen, eggs will 
 hatch one day earlier as the temperature of the chicken hen 
 
THE TURKEY RAISER'S GUIDE 13 
 
 ranges from one-half to a degree higher than the turkey hen 
 during incubation. Fresh turkey eggs if set under a chicken 
 hen will hatch in 27 days. If given a turkey hen the time re- 
 quired will be 28 days, and eggs two weeks old or older requires 
 29 days. It is always the better plan for the little poults to be 
 cared for by the turkey hen as they understand their every need. 
 
 Number of Eggs for a Setting. 
 
 An average sized chicken hen will be able to properly care 
 for at least ten eggs if her nest is well located and carefully 
 arranged. Turkey eggs are seldom infertile and often every egg 
 of a setting will hatch. 
 
 An average sized turkey hen will safely cover 16 or 18 
 eggs. Care should be taken that eggs are not crowded, as they 
 often become broken under such a condition. If eggs are broken 
 al! others should be taken from the nest and thoroughly washed. 
 It is not uncommon for a turkey hen to remain for two long a 
 period upon her nest; sometimes not leaving it oftener than 
 four or five times during the four weeks unless forced to do so. 
 In such cases they should be gently removed, fed and watered 
 and returned to the eggs before the eggs become cold. 
 
 The Hatching Shed. 
 
 When eggs are to be incubated in large numbers with either 
 chicken or turkey hens a hatching shed should be provided and 
 should be located away from all disturbances of the barnyard 
 and should be absolutely free from vermin. A shed 16 by 20 
 feet and high enough in which to stand is sufficiently large to 
 accommodate 35 turkey hens covering 600 eggs. This shed 
 should have a water proof covering and later in the season may 
 be used as a storm shed. The nests should be made within 
 barrels, laid side by side around the shed, the open end of the 
 barrel being toward the center. The barrel should be securely 
 fastened so that there may be no jarring during incubation. 
 Nest eggs may be used until the hen becomes accustomed to 
 lier nest, after which time they may be given the eggs for hatch- 
 ing. It is well to close the nests that feeding and watering may 
 be done at the discretion of the owner. Only a few should be 
 cared for at a time. They will soon be able to return to their 
 own nests without directions. Hens should be fed every other 
 day by placing the food and water in the center of the shed. If 
 the hens do not show any inclination to leave their nest volun- 
 tarily, they may be gently lifted from their nests and fed and 
 watered. It is well to remain in the shed at this time and 
 examine for broken or dirty eggs, and if any are found, all the 
 others should be washed in blood warm water and the nest made 
 clean and fresh. Provisions should always be made before 
 hand for such emergencies to avoid unnecessary delay. Never 
 
14 THE TURKE Y RAISER'S GUIDE 
 
 allow the hen to leave the nest while hatching if it can be 
 avoided. Remove the little poults and shells during hatching 
 unless the hen should become frightened. Moistened shorts is 
 the best food for the setting hen, during hatching. Yards may 
 be placed about the shed in which to confine the young until 
 they may safely be given range. 
 
 Incubators and Brooders. 
 
 Incubators may be successfully used for hatching purposes, 
 but it requires the care of the mother turkey to successfully 
 rear the flock, and for this reason incubators are seldom used. 
 Brooders are not a success since exercise is so necessary to the 
 growth and well-being of a young turkey. However they may 
 be very useful should a flock become suddenly chilled. 
 
 The Second Brood. 
 
 It often happens that turkey hens give up their first flock, 
 lay, hatch and rear a second brood. This brood seldom gets 
 large enough for winter roasts, but may be marketed as broil- 
 ers. The hen seldom leaves her brood until they have become 
 large enough to care for themselves or being cared for by an- 
 other hen. 
 
 In deserting a brood the hen may fly or run away, sneak 
 off or sit perfectly still wliilp her young are following or calling 
 her. At such a time it is very interesting to study their nature, 
 as their sadden disappearance is often mystifying. A count 
 may be made one moment and every turkey there, while in only 
 a few moments several may liave entirely disappeared and with- 
 out any notice. A turkey hen may lay a number of eggs with- 
 out leaving her flock, especially if her nest is discovered and 
 eggs removed. 
 
 Conquering the Egg Thief. 
 
 Some animals of the fields and fowls of the air are egg 
 thieves and their capture is almost impossible. However the 
 following plan of control has proven very successful. Make a 
 small hole through the shell of an egg large enough that a few 
 grains of strychnine may be put within the egg; cover the open- 
 ing with a piece of paper and place where the thief will be sure 
 to get it. Great care must be exercised in using this plan that 
 no domestic fowl or animal be destroyed by it. 
 
THE TURKEY RAISER'S GUIDE 15 
 
 Feeding and Care of Poults 
 
 Care of the Young. 
 
 Many thin-s must be seriously considered in caring for the 
 youn^ poults. Jn order of importance the subject of food comes 
 irs'^ Nourishing food giyen ^^egularly pi;otection from W 
 ness pure fresh water, ample shade and ^l^elte^s that will pro- 
 te^^from hail, rain, wind and dust storms. Weather conditions 
 should govern the amount of food to be given and a greater 
 amount should be giyen following a storm. Sheds should al- 
 ways be proyided to protect against storms. 
 
 Many are successful when choosing their breeding stock 
 and She incubation of eggs, who utterly fail m the care of 
 ?he yo inc^. Different climate and different surroundings bring 
 about such different results that no definite rules can be ^^a^ 
 that will apply in all cases. Success is more sure if the season 
 be dry but^with proper protection and careful feeding, turkeys 
 may be reared successfully during a rainy season. Young poults 
 have many enemies, among wild and domestic animals, crows 
 hawks and parasites, but the greatest losses are sustained 
 through improper feeding. If you were ^^/f^T"^^^^.^^^^ 
 twenty breeders, by comparison you would find a wide ditfer 
 ence of opinion as no two use the same methods, yet they would 
 tell you to follow nature's plan as near as possible. Cooked 
 food' should neyer be giyen young turkeys. They may survive 
 for a time but bad results will surely follow sooner or later. 
 Study food conditions that made possible the flocks of thous- 
 ands'before man began the various experiments; that have so 
 demoralized original conditions. One food that can be safely 
 recommended that has stood the test is as folows : With three 
 es-,-s well beaten mix one pint of rolled oats. This mixture to 
 be o-iven for several feeds. Then the food should be m the pro- 
 portion of two eggs to a pint of the oats. No cereal is more 
 nutritious or more suitable for turks than hulled oats. Kange 
 and weather conditions should govern the amount of food given 
 but it is always safe to give just a little less than they might 
 consume. Never so much that any may be left to sour or other- 
 wise become unfit for food. Cured" and chopped onion may be 
 added occasionally to give variety. This is all the food young 
 poults need for their growth and development. And if not over- 
 fed, will take the needed exercise which is so necessary to tneir 
 vitality. 
 
 Teaching the Poults to Eat. 
 
 Instinct has taught the poult to look to nature for its food, 
 which it finds in insects, seeds and blades of grass. So the 
 young turkey must be taught to eat from off the ground, which 
 
IQ TH E TURKEY RAISER'S GUIDE 
 
 usually requires three or four days. Scatter the food upon a 
 clean open plat so their attention may be easily attracted or the 
 food may be placed on clean boards. If only a few are being 
 cared for they mav be fed from the hand, but this does not in 
 sure equal amounts for all so it isn't advisable only when in 
 close confinement. 
 
 The Poult at Quail Size. 
 
 The poults do not make much growth during the first 
 days, and it is during this period the weaker ones may die if 
 special care is not given. After the poult has reached the size 
 of the quail, the most dangerous period from losses has been 
 passed. About this time the feathers begin to grow rapidly 
 covering the back and sides and thus protecting the body from 
 dampness and cold. Immediately after this period they become 
 more vigorous and the beads begin to form and grow about the 
 neck, sometimes termed '^shooting the red." The little turk is 
 becoming quite observant, and will see the birds of the air, 
 notice animals about them and sudden noises attract them. At 
 this stage they are beginning to try to gobble and are widening 
 their range. The food can now be changed to a variety of good, 
 sound grains, such as hulled, clipped or scalded oats, wheat and 
 corn that has been cracked. If the flock were all of one age or 
 size this changing condition would be very noticeable. 
 
 Cause of Bowel Trouble. 
 
 Too much feed or cold, damp weather may cause bowel 
 trouble, but quite often this condition is brought about by 
 greasy foods or spoiled eggs. Sand or grit should be kept con- 
 stantly before the flock, but should not be mixed with the food. 
 Very rich grain such as millet seed should be fed very sparingly 
 or bowel trouble may be the result. 
 
 Coops. 
 
 No coop should be used unless yards or lots cannot be 
 provided in which to confine the mother turkey and her brood 
 or time can not be taken to go to the fields where they range 
 for the extra feed which they require. 
 
 A coop which may be used if necessary is made of lath, 
 30 inches high, and the length and width to measure each way 
 the length of a lath and so spaced as to allow the poults to pass 
 out and in at will. This coop should be placed over the nest 
 previous to the hatching period so the hen will become so accus- 
 tomed to it that she will not try to gain her freedom imme- 
 diately following or before the hatch is completed. The top of 
 this coop should be water proof, and the coop moved every day 
 to a fresh grass covered spot. If coops are used they should be 
 thoroughly disinfected each season at least a week before using. 
 
THE TURKEY RAISER'S GUIDE 17 
 
 If «reat flocks are reared each year the yarding system ex- 
 plained below is the one most used and the only system to be 
 recommended. 
 
 Yards or Coops? 
 
 Experience has proven that yards are far superior to 
 coops in caring for young poults. Coops require so much ^tten- 
 Hon to preven't disease. They must be disinfected and moved 
 re^ularlv and it a large flock is being raised the extra work 
 ^q;ed would become a burden. A yard that will be ^uff>cient 
 for -several hundred may be made to enclose the hatching shed 
 and shouW be made about 5 rods square. This will require a 
 20 rod spool of fence wire and should be 5 feet high. If no 
 Mtural shade may be had this shed enclosed may serve the 
 purposl of shadi/g the turkeys during the hot season or a 
 shelter from destructive storms. No "^.^''^^'^F'' """if 1'^? ? 
 remiired in driving the hen and her brood into the shed if 
 Ihe same hens are given the flocks that hatched the eggs withm 
 the shed. 
 
 The Necessity of a Shade. 
 
 As the turkey is a bird of the forest a shade is very 
 necessary for their protection. If no natural shade is provided 
 an a^tifkial shade should be substituted and if properly ar- 
 ranged will prove sufficient. The midday sun if extreme will 
 cause sunstroke, which of course is very injurious. A ther- 
 mometer placed upon the ground during the 1^^^*^ , ,«f ,«,^^, ^^^^^^^^ 
 re<-isters 112 dei^rees F. and the temperature of the turkey is 
 Lss than 100 decrees, so we plainly see what disastrous results 
 may follow the lack of shade. A poult overcome .by heat 
 droops its wings and slowly moves about very closely imitating 
 a poult infected with vermin. 
 
 Pulling Wing Feathers. 
 
 Prominent turkey breeders advocate removing the wing 
 feathers, also the ''horn," that the vitality of the poult may 
 be increased. The practice is rather a cruel one and is not at 
 all n'-cessarv If raw egg which contains the necessary nour- 
 ishment be given in sufficient quantity at this particular time, 
 the vitality will not decrease. 
 
 Pepper a Food and Salt a Poison. 
 
 Only few turkev breeders realize the grave danger occa- 
 sioned by feeding salt. Although it may not prove fatal in all 
 cases it is very much better that none be allowed about the food^ 
 The quail, canary and turkey are alike in this respect and if 
 salt be added to the food the result is almost sure to be destruc- 
 tive Pepper when fed on damp chilly mornings in moderate 
 
18 
 
 THE TURKEY RAISER'S GUIDE 
 
 amounts mixed with the food is quite stimulating. When 
 young poults show signs of bowel trouble it may be used very 
 effectively at that time. ^Most of the plant food, as sour dock, 
 pepper grass, wild onion, and dandelion leaves have a, distinct 
 peppery flavor and as these plants are so eagerly sought for by 
 the flocks, we may readily understand that their nature de- 
 mands such a food. 
 
 Miss Belle— Note Her Weight and Proper Bell Adjustment 
 
 Use of the Bell. 
 
 The turkey bell may be used at all times but is less needed 
 when the flock has a herder. But every flock without an attend 
 ant should have the bells as they jare a great protection from 
 many of the common enemies. 
 
 Breeders who have used bells many years report but few 
 losses from ordinary causes. Dogs, however are not disturbed 
 by bells and so they will prove no protection from them. Tur- 
 ke3^s may safely roost among the stock and be unmolested if 
 the little bells may be heard. No thief would be so bold as to 
 attempt to carry away a single prize, as the least disturbance 
 from without would cause the ringing of many bells as turkeys 
 are easily disturbed and as suggested if a number are used, 
 they could be heard a considerable distance at such a time. The 
 careful adjustment of the bell is quite necessary to avoid being 
 lost. Strap the bell about the neck so that it mav not be 
 
THE TURKEY RAISER'S GUIDE 
 
 19 
 
 slipped over the liead, but not so tight the fowl will become 
 choked. After the proper adjustment is made the buckle should 
 be securely tied so that it may not be picked or pulled loose. 
 The bells weigh but three ounces and the turkeys very soon 
 become accustomed to them. They should be in use before the 
 laying season begins to avoid breaking eggs while becoming 
 familiar with them. Hens will readily give up the habit of 
 setting if forced to wear a bell and young poults are more easily 
 .kept together if the mother wears a bell as they readily become 
 accustomed to its sound. Bells may be purchased of any hard- 
 ware store, or a mail order liouse for fl.OO per dozen and only 
 those with hanging tappers should be used, as those encased 
 within an oval ball can be heard but a very short distance and 
 are of very little value. 
 
 Finding the Last Turkeys. 
 
 It is not unusual for a mother turkey and the flock to 
 escape from the herder and wander away when much time and 
 energy may be required before they may again be located, unless 
 they have had some particular training. If the habit of talking 
 to a flock while feeding has been followed, one may always 
 expect a ready response from both the mother and her brood, if 
 they are within hearins: distance. They may also be trained to 
 
 if they are early taught the habit. 
 
 come at the call of tlie bell 
 
 A Successful Storm Shed for Winter and Summer 
 
 Before and During Storm Periods. 
 
 An approaching storm should be the signal for feeding all 
 young turkeys regardless of how they may be sheltered during 
 the storm. Usually poults are left to be cared for by the 
 mother turkey and if either she or her young are hungry they 
 
20 TH E TURKEY RAISER'S GUIDE 
 
 may continue to wander about in search of food and from the 
 exposure many losses are experienced. Be sure the mother tur- 
 key is as regularly fed as her young as the same serious results 
 will follow if she is neglected/ Should the storm continue until 
 nightfall it is well to make provision for feeding, as nature 
 requires a fall crop at nights. Protect young poults from 
 drizzling rains and wet grasses as both are very destructive. 
 Turkeys will often follow the streams after heavy rains in 
 search of insects and may become lost if not carefully watched. 
 
 Protection From Dew. 
 
 When turkey raising is carried on extensively, coops or 
 closed buildings are almost impossible, and will be a loss of time 
 and material to construct them ; and the yarding system is all 
 that is necessary for their protection from dew. Always feed 
 young turkeys early in the morning and then they will not care 
 to wander about until the chill of the morning air is gone and 
 the dew has evaporated. The effect of dampness is not so 
 destructive as many are inclined to believe. The sheds that are 
 used during severe storms may be used to protect from dew or 
 damp weather. 
 
 Make War on Parasites. 
 
 Disease is no more destructive to little poults than to 
 become a prey to parasites. All poultry raisers will readily 
 agree with this statement. Poultry men should make every 
 effort to destroy all parasitic life before the breeding and laying 
 season begins. Carefully examine each one of the breeding 
 stock about the head, body and wings and thoroughly treat each 
 one if any lice should be found. Head lice differ quite mater- 
 ially from body and wing lice and should be destroyed by a 
 different method. If about the head, cream, lard or sweet oil 
 may be used effectively, while lice about the body may be exter- 
 minated by the use of insect powder. It is well to remember 
 vermin may be found about the eyes, mouth and vent in search 
 of moisture and may be destroyed about these places by the use 
 of a small amount of grease or blue ointmentj' After the breed- 
 ing stock has been freed of vermin, care should be taken that 
 they do not roost among the other fowls at any time during 
 the laying season, as a guard against the nest becoming infested 
 and thus lessen the danger of the young poults being infested 
 at the hatching time. Setting hens should never be dusted with 
 powder as they may not properly care for their eggs and there 
 is also the possibility of destroying the germ of the egg either 
 during the period of incubation or at the hatching time. In 
 examining poults for vermin look first about the long feathers 
 of the wings as they may often be found there when not found 
 elsewhere about the body. Head lice are hard to discover as 
 
THE TURKEY RAISER'S GUIDE 21 
 
 thej are so near the color of the feathers. Persian insect pow- 
 der is one of the leading brands and one that is highly recom- 
 mended as it contains neither lime or sulphur, both of which 
 are very detrimental to growing fowls. 
 
 The Male's Future Possibilities. 
 
 Many turkey breeders have reported excellent success from 
 the toms' ability in brooding young poults. They have several 
 advantages not common with the hen. They are much larger 
 and can safely hover many more. They afford greater protec- 
 tion and will never leave a poult behind. Their call can be 
 heard for a much greater distance and if brooding young poults 
 will never fight the young or attempt to destroy the eggs. It is 
 necessary many times at this season of the year to confine the 
 males in pens that they may not be so destructive. It is a 
 common belief that the hens first learned to conceal their nests 
 through fear of the males. Toms may be trained to set and 
 hatch and care for the young in the ordinary manner. The 
 nest should be darkened and should have within it several china 
 nest eggs and if placed in a somewhat warmer atmosphere will 
 altogether hasten broodiness. After this is accomplished a few 
 eggs may be given him that will incubate in a few days. Then 
 he is ready to care for a large flock. 
 
 Equal Feeding. 
 
 Often the mistake is made when approaching a flock of 
 little poults that the feeder will feed the first ones that meet 
 him and the little ^^eak ones that are not sw strong and need 
 the feed most seldom get their share. The successful feeder is 
 an equal feeder, and after the flock has been equally fed, beware 
 in leaving them that some of them do not bcome lost in follow- 
 ing after the caretaker. 
 
 "Turkey Raising Pays' 
 
22 THE TURKEY RAISER'S GUIDE 
 
 Range and Flock Control 
 
 Range Very Important. 
 
 Turkey raisers or those contemplating the business should 
 first consider the subject of range on the basis of one turkey 
 per acre. Having sufficient range they may be yarded success- 
 fully for short periods of time, provided they are furnished 
 proper food and have sufficient exercise. Much yarding requires 
 skill to keep the flock healthy, and the profits are usually 
 greatly reduced under such conditions. The greatest profit is 
 realized when abundant range is provided over which they may 
 roam at will and gather grains, insects and other food to their 
 own liking. Under such conditions the cost of keeping is 
 practically reduced to a minimum and the exercise required is 
 as necessary as the food they obtain. 
 
 What Constitutes a Range. 
 
 The farm, ranch, in fact any part of the premises over 
 which they may be allowed to wander may be classed as range. 
 During the early season when the poults are young a pasture 
 of short grass affords the best accommodations, and they should 
 be kept in such a place until they acquire age and vitality. How 
 this may easily be done is later explained. An acre is sufficient 
 range for as many as fifteen poults while young, and if proper 
 food is provided, will be ample space until the time when the 
 young lurks begin to be restless and wander away from their 
 pasture during the day. By this time the small grain fields 
 are usually ready to harvest and they are now large enough to 
 go among tlui stubble and pick up the shattered seeds without 
 danger of becoming lost or being injured by the moisture from 
 the vegetation. The stubble fields in connection with the short 
 grass pasture usually provide sufficient food until the grass 
 and weed seeds begin to ripen in the fields of larger grains, and 
 from this time on they grow very rapidly as they may wander 
 unrestrained for the foods that insure perfect health and vig- 
 orous development for any turkey. 
 
 Herding Turkeys. 
 
 Probably but few realize turkeys can be successfully herded 
 and driven the same as cattle or sheep. Some may also think 
 it is a great task, but the reverse is true when a grower wants 
 to engage in turkey raising extensively and has not the advant- 
 ages of fenced-in premises. By herding the flock they can be 
 kept on premises at the herdsman's will and thus avoid their 
 falling victims to their many enemies during the absence of the 
 attendant. Herding also keeps them from tresspassing on for- 
 
THE TURKEY RAISER'S GUIDE 23 
 
 bidden ground or places where they may do damage. A few of 
 the many advantages gained by herding are: Keeping from 
 stagnant water. ])rotection from predatory birds and animal 
 enemies, keeping them from getting separated and driving them 
 to shelter before storms. There are many advantages gained by 
 hiring a herdsman employed where there are flocks varying in 
 numbers from 200 np. Any boy can do this work providing he 
 will make a study of the flock, for in herding the flock is en- 
 tirely under the herdsman's care as to their wants such as 
 water, rest, range and shade. When the herded flock shows a 
 tendency for any of these privileges it should be provided, with 
 the exception of feed which rests wholly with the attendant and 
 should be given according to conditions. The herded flock 
 should be fed each morning and evening and oftener during 
 stormy period. My herdsmen talk to the poults which I advo- 
 cate as nothing is more important in attending to large flocks. 
 Turkeys will readily put all their confidence in a good herds- 
 man, which he should secure to properly manage the flock at 
 exciting times which occasionally occur. At such times the 
 tone of his voice will immediately still them. 
 
 Pointers for the Herdsmen. 
 
 Herding turkeys does not require the services of a horse, 
 although one may be used successfully. No very great effort 
 is required in training and their habits soon become fixed. 
 Their search for food begins early in the morning and their 
 appetites are usually satisfied before the extreme heat of the 
 day. which in this climate is two or three hours at noon-time. 
 During this time the entire flock should be in the shade of the 
 trees or in a prepared shade, after which time they will again 
 go to the fields and remain until roosting time. Young poults 
 often show an inclination to roost upon twigs of trees or little 
 perches, but this should not be allowed until the breast bone 
 has hardened so there will be no deformity. Until the caruncles 
 form about the head, or until about ten weeks old, there can be 
 no better protection thnn under the spread of the mother's wing. 
 
 Turkeys may be herded at any age or in large or small 
 flocks. However not more than 500 should be given to one at- 
 tendant. When 1000 or more are raised they should be divided 
 according to size as there are usually two Very distinct sizes. 
 Each flock should have a separate herdsman, whose chief duty 
 is guarding the hens as the young will always return to the 
 mother although they may at times wander far away. Chang- 
 ing the range each day is quite necessary that there may be no 
 scarcity of insect life. 
 
 Insect Pests as a Turkey Food. 
 
 Turkeys will eat the chinch bugs from corn, worms from 
 cabbage, grasshoppers, tomato worms, in fact any crop-destroy- 
 
24 
 
 THE TURKEY RAISER'S GUIDE 
 
 ing pest, and may be herded in the fields for this purpose with 
 profitable results. But when being used for this purpose no 
 feed should be given them before entering the fields. Turkeys 
 as pest destroyers are worth more to the farmer than the market 
 value received for them when being sold, and this important 
 factor is fast being recognized by both agriculturist and horti- 
 culturist. 
 
 Controlling the Flock by Talking. 
 
 The time to make talking effective with turkeys is when 
 giving them feed. If kindly treated they will readily respond 
 to the voice of those in charge, after becoming accustomed to 
 being called. And if frightened or molested in any way will 
 run or fly to a herder for his protection, or may sit under his 
 umbrella as he watches their wanderings. The ability to con- 
 trol in this way is never more appreciated than when a large 
 flock of hundreds become frightened and begin to fly and the 
 noise of many wings like that of distant thunder can be heard 
 in every direction. Or in the night time when the passerby will 
 frighteo them or other disturbing conditions arise, then if this 
 art is successfully understood and practiced, serious injuries 
 and possibly losses may be avoided. 
 
THE TURKEY RAISER'S GUIDE 
 
 25 
 
 Feeding Turkeys 
 
 study the Turkey's Nature. 
 
 To get the best results one must study the turkey's nature 
 in its wild state and follow as nearly as possible nature's plan 
 in feeding and breeding, that healthy, vigorous stock may be 
 the result. Berries, insects, seeds and grass, gathered here and 
 there in small quantities constituted nature's food. So with 
 young poults, food should be given often and in small amounts. 
 Sloppv food should never be given, but feeds may be moistened, 
 slio-htiv with sweet milk, egg or water. If raising large flock 
 
 Showing How Easily a Bran Hopper Is Made 
 
 Which require great quantities, meat scraps may be used as a 
 substitute for eggs. Meat scraps should always be used with 
 other food and fothing is better than rolled or steel cut oats 
 moistened with sweet milk or water. Chopped onion is also a 
 fine food for turkeys. 
 
 Clean, Pure Food a Requirement. 
 
 There are no fowls whose habits are more cleanly than the 
 turkev and no food is ever eaten that is not pure and good 
 unless neglect forces them to it, because of hunger that cannot 
 be satisfied otherwise. If left to their own inclination turkeys 
 
26 THE TURKEY RAISER'S GUIDE 
 
 may always be found in the open fields where pure fresh water 
 abound, and where berries, grass and seeds are plentiful. They 
 differ from our other domestic fowls, in that they abhor dead 
 carcasses, and will not as a rule partake of any decaying matter. 
 Their roosting place is the tree tops where fresh air is continu- 
 ous. Allow no condition to change these well-defined plans of 
 nature, for if it is done loss of vitality and disease will surely 
 follow. 
 
 Bran as a Food. 
 
 Bran is to poultry what grass is to cattle or bread is to 
 man. So necessary is it to the health of fowls and the produc- 
 tion of eggs that any poultry man may well afford to pay a 
 fancy price for it than to try to get along without it. It aids 
 in digestion, keeps fowls from becoming too fat, promotes the 
 growth of feathers and is especially fine with Avhich to mix 
 medicines as preventives of diseases and as stimulants to 
 healtliy development, such as copperas, sulphur, charcoal, and 
 sulpliide of soda. Such ingredients when mixed with bran are 
 not so easily detected as when mixed with water which often 
 ])revents fowls from drinking sufficient. 
 
 The bran mash should be fed from a dry bran ho})per and 
 e(pially as good results will be obtained as Avhen wet mashes 
 are fed, which often causes rou]). The hoppers should be self- 
 feeding and the fowls should have free access to them at all 
 times. When the bran is dry the fowls are unable to eat only 
 a small amount at a time and will drink more water which is 
 very necessary. 
 
 The health and growth of fowls demand a variety of food. 
 If grain alone is fed, fowls will gather and swallow straws 
 which will cause the crop to become bound. The egg-eating 
 habit may be formed from lack of variety of food, or they may 
 form the habit of picking each other's combs, which may prove 
 very injurious. There are many dry mash formulas which 
 afford the necessary variety. The following is especially recom- 
 mended: 100 pounds of bran, 25 pounds of alfalfa meal (in 
 the dust), 15 pounds granulated meat meal and 5 pounds gran- 
 ulated charcoal. This mixture should be thoroughly blended 
 before being fed from the dry bran hopper. Alfalfa meal is a 
 fine substitute for green food and may be used even in the sum- 
 mer months. The bran and meat meal should be continually 
 before the fowls the entire feeding season. The meat meal 
 should be the brand especially prepared for poultry which is 
 retailed by the packing companies at about three cents per 
 pound, and should never be fed stronger than one part meat 
 meal to five parts bran. If fed in greater quantities ''limber- 
 neck" may be the result, or the eggs may be made unfit for food. 
 The "balanced ration" is as necessary for the growth and 
 
THE TURKEY RAISER'S GUIDE 
 
 development of fowls as it is for man or livestock, and no 
 poultryman need expect any very great profit nnless he sup- 
 plies this need. 
 
 Oats as a Turkey Food. 
 
 No other grain has been used that will equal oats as a 
 tu-kev food. But thev should be soaked, clipped, ground or 
 scalded before feeding; as the sharp points stick ^^^jd irritate 
 the crop, which proves quite injurious. Any grain fed should 
 be of o^ood quality and free from must. Musty food is sure 
 death to a turkey as many are able to testify. 
 
 The Feeding Trough That Excludes Chickens 
 
 Seeds May Be Fatal. 
 
 rnierrv and plum seeds may be fatal to turkeys if they 
 become lodged in the gizzard, and cannot be ground fine a s a^ 
 foods are before thev may pass through this organ. And while 
 s^eds are not so harmful to the old as they are to the young, 
 n is Tlwavs best to protect them from this danger Who e 
 nocks havi thought tl. be diseased, .vhen -«e-ng f Ji t^^^^ 
 cause alone., and it may be necessary to make a careful exam- 
 ination in order to determine the trouble. 
 
 Early Fall Feeding. 
 
 Tt is verv important to watch the food supply as the fall 
 season advances that the flock may not lose m flesh As tne 
 grass and weed seed begin to fall to the ground and the insects 
 disappear, more food must be supplied to insure a steady 
 Soith and overcome their wanderings about tl- -^^^^^^^^^ 
 at this time of vear greatly reduce the weight. Conditions toi 
 feeS m^y be so arranged that there need be but little change 
 
2g THE TURKEY RAISER'S GUIDE 
 
 in the diet. A small field of wheat or rye, over which the tur- 
 keys may range together with the grain and meat scraps will 
 insure a*^ continued^development with practically no change in 
 food as far as results are concerned. If all your stock is not 
 ready for the earlier market, do not regret the longer feed as 
 the late sales are always best. And these better sales insures 
 larger profits on the grain used. 
 
 Cool Weather Promotes Rapid Growth. 
 
 Turkeys that have had sufficient range with no scarcity of 
 food will be fully developed by the close of the summer months, 
 but at least 25 per cent more weight may be added during the 
 fattening season, the quality of which may be entirely governed 
 by the kinds of grains used. 
 
 An exclusive diet of corn will produce a greater amount of 
 fat and a much coarser meat. While an exclusive diet of oats 
 will give a finer, more tender meat with a less amount of fat. 
 But since quality and quantity are both to be desired it will 
 readily be seen that a mixture of the two grains named will 
 produce the required results. The very finest results are ob- 
 tained when peanuts, chestnuts, celery or celery seed and ap- 
 ples are used for fattening, but at such an extravagant cost that 
 only the rich may afford such well-fed fowls. 
 
 Fattening by Cramming. 
 
 The flesh of a fowl fattened by the ''cramming process" is 
 of a very fine, tender quality if the proper foods are used. A 
 small crate with no room for exercise and one that is kept 
 darkened will produce a quieting effect which will insure tender 
 flesh. Small machines have been built which may be obtained 
 for use in this feeding and which have with them explanations 
 for best results. The process of cramming may be accomplished 
 by mixing the foods to the consistency of mashed potato and 
 fed by hand. Carefully avoid strangling or closing the wind- 
 pipe and feed every time the crop becomes empty during the 
 day. This plan of fattening is not recommended for those hav- 
 ing great numbers, as the extra amount of gain will hardly pay 
 for the extra amount of care required. 
 
 Feeding for the Market. 
 
 Turkeys should be large and fat as possible before being 
 marketed. They should be put on ''full feed" gradually. Meat 
 scraps and bran mixed in the proportion of nine parts bran and 
 one of meat scraps is an excellent food for the beginning of the 
 feeding period and may be made in the proportion of fifteen 
 parts bran and one of meat scraps for the closing period. Char- 
 coal may be fed at this time with excellent results when mixed 
 with the feeds just mentioned. A green field of wheat, cabbage 
 
THE TURKEY RAISER'S GUIDE 29 
 
 or apples at this time furnishes the needed variety. It is not 
 necessary to confine turkeys while they are being fattened as 
 they usually take no more exercise than is needed. And often 
 when in confinement will lose their appetite and this condition 
 will make necessary stuffing or cramming to make them ready 
 for marketing. The time required to get the turkeys on full 
 feed is from seven to ten days, and should be accomplished 
 gradually. Whole wheat and com should be fed in connection 
 with the meat scraps and bran. They should be fed two or three 
 times a day just the amount they will entirely consume in a 
 short time. The fattening period should continue from four to 
 six weeks. Old corn is always preferable to the new as new 
 corn may cause bowel trouble. The feeding period should begin 
 about October first so that the turkeys are ready for the 
 Thanksgiving market. If the turkeys are to be shipped to a dis- 
 tant market they should be ready by November fifteenth, so 
 that sufficient time may be had for dressing, packing and ship- 
 ping. The best of the flock should be selected for this market 
 and those remaining made ready for the Christmas or holiday 
 trade." It always pays to feed well, because turkeys become 
 dissatisfied and will over exercise if underfed. The amount of 
 grain required to produce a pound of turkey flesh will produce 
 a pound of beef, but the difference in price makes turkey feeding 
 much more profitable. 
 
 Roosting Places 
 
 Very few turkey breeders prepare special roosting places 
 for their flocks. But this should be done, and the birds taught 
 to go there, until permanent habits are formed. Roosting 
 promiscuously on any or all trees about the premises, upon 
 buildings, implements or vehicles should never be allowed. 
 Low roosts often invite thefts by being in easy reach of man 
 and beast. Breaking limbs is another source of danger as a fall 
 is always injurious. The droppings should be as nearly con- 
 fined as m.ay be in one locality so that gathering of the same 
 may be possible for the sake of sanitation as well as for the 
 value they have as a fertilizer. Long poles placed from limb to 
 limb in a clump of trees not less than ten feet above ground 
 makes an ideal roosting place. It is seldom necessary for 
 turkeys to roost within a building and should do so only during 
 a storm of sleet, and ice, and when the temperature is between 
 15 and 20 degrees below zero. When housed, the building 
 should be clean, well ventilated and without drafts. A shed 
 with an open south front is most preferable. No other fowls 
 should ever be housed with turkeys, as their habits are so very 
 different. 
 
30 
 
 THE TURKEY RAISER'S GUIDE 
 
 The Way Turkeys Do, and Should Use the Hen House 
 
 Preventing Disease 
 
 The most successful turkey breeders are those who use pre- 
 ventatives rather than try to control or cure diseases. There 
 are many conditions that if carefully observed will aid greatly 
 in the prevention of diseases. First of all, sanitary grounds 
 and roosts properly located, plenty of good wholesome food 
 and i)ure, fresh water. The food should be placed on clean 
 boards or fresh, clean ground. It is well to feed turkeys in 
 the fields removed from the other fowls of the farm, and in this 
 Avay they are encouraged to remain away from the other flocks 
 that might be diseased. Feed regularly and protect from 
 storms; furnish grit or coarse sand at all times. Watch the 
 flock carefully for any signs of ill health and isolate any one 
 thjit may be sick as a protection to your other fowls. Separate 
 the small and weaker poults from the strong and hardier ones 
 as a protection to both. Use vigorous breeding stock and avoid 
 inbreeding as it weakens the vitality which renders the poults 
 more liable to disease. Copperas and charcoal as preventatives, 
 sulphide of soda as a blood purifier, and lime and carbolic acid 
 as disinfectants, are all successfully used. Try to discover the 
 cause of every death for by knowing the trouble you may pre- 
 vent further spread of the disease. 
 
 The Fatal Disease of Blackhead. 
 
 Blackhead in a flock of turkeys is more destructive and un- 
 manageable than cholera with hogs or fever with cattle. If 
 
THE TURKEY RAISER'S GUIDE 31 
 
 this disease could be completely eradicated, the breeding of 
 turkeys would soon be the most popular as well as the most 
 extensive of all the fowls. Thousands of dollars have been 
 spent tryini^ to find absolute preventatives and cures for this 
 disease but so far none have been found that are perfectly reli- 
 able. This is a disease affecting the intestines "and liver, though 
 originating in the blend guts or cecum between the large and 
 small intestines. The inflamation of the cecum is taken up by 
 the blood and carried to the liver. This disease is supposed 
 to be common among chickens but not destructive as with 
 turkeys, especially young })Oults. For this reason chickens and 
 turkeys should be fed separately. Poults will contract the 
 disease at any age, or when fully matured, but it is most com- 
 mon among the younger turkeys. It is known that the disease 
 is very slow in develo|)ing in many cases, and fowls may be af- 
 fected for many months and still live. 
 
 The dead bodiew should be burned immediately that the 
 healthy fowls may not come in contact with them in any way 
 as they fight and pick the dead carcass which is sure to' cause 
 immediate development and an early death — many times within 
 25 days. Healthy, vigorous flocks do not readily become af- 
 fected. In some instances the disease will remain in the system 
 of apparently healthy turkeys and will not make it appearance 
 until subjected to unfavorable conditions, exposure, overfeeding 
 or badly ventilated houses. In this way the premises are con- 
 tinually being reinfected and for this reason it is sometimes 
 necessary to dispose of an entire flock and discontinue the busi- 
 ness for two or three years or until every trace of the disease is 
 destroyed. 
 
 SYMPTOMS OF BLACKHEAD. 
 
 The external symptoms of blackhead are loss of appetite, 
 the droppings a bright yellow color, the wing feathers droop, a 
 decidedly dull, sleepy appearance is very noticeable and in most 
 cases a discoloration of the head occurs before death. If is 
 from the last named condition the disease gets the name black- 
 head. The feathers appear ruffled and the turkeys affected will 
 refuse to graze with the remainder of the flock and show a 
 decided weakness. These symptoms are usually manifest before 
 death. If the disease is in a chronic form the fowl will present 
 an appearance of unthriftiness with no striking indication of 
 illness. They may gradually improve but more often succumb 
 after several months of chronic illness. The incubation period 
 of the disease as it occurs in various fowls in a flock is indef- 
 inite as it is impossible to ascertain the exact time they first 
 became infected. The disease develops in many cases so very 
 slowly that it is several weeks before the vitality of the fowl is 
 exhausted, and this is why flocks may be diseased and the owner 
 be unaware of it. The disease is most frequent in turkeys 
 
32 THE TURK EY RAISER'S GUIDE 
 
 ransjing from one to four months old, and it is generally agreed 
 that the older the turkey the more resistant it is to blackhead. 
 
 PREVENTION AND CONTROL OF BLACKHEAD. 
 
 The contagious nature of blackhead makes it necessary to 
 employ prompt measures of isolation and segregation. The 
 sick will contaminate houses, yards and range and the imme- 
 diate removal of healthy hens and poults to clean quarters is 
 essential. Affected birds should be killed and burned or buried 
 immediately as they continue to intensify the existing infection. 
 A common mistake in the control of infectious diseases of poul- 
 try as well as other farm animals is the removal of the sick to 
 isolated quarters and allowing the healthy to remain exposed 
 to the infected quarters. All houses, roosting places and yards 
 should be thoroughly cleaned and all accumulated refuse should 
 be burned. And all places which might harbor the disease 
 should be disinfected with any reliable disinfectant. 
 
 Poultry men should make a practice of examining all 
 poultry that die from an apparently unknown cause, and by so 
 doing one is often able to determine the nature of the existing 
 trouble. It is especially important that a thorough examina- 
 tion be made when blackhead is suspected and the external 
 symptoms are not pronounced. The liver and intestines are the 
 two organs most affected in blackhead. If the disease exists 
 marked changes from the normal conditions will be easily 
 recognized. The liver will be twice its natural size and be 
 covered with yellow and white spots. The intestines will be 
 swollen and inflamed. Foods that are used should be soft as 
 boiled rice, potatoes and sour milk should be given in liberal 
 amounts. Prevention from any disease is much more easily ac- 
 complished than the control or cure. The most effective medi- 
 cine that may be given for this disease is common quinine in 
 the form of pills. 
 
 Roup. 
 
 Thei'e are but few poultrymen who have not experienced 
 more or less trouble from roup. The disease is contagious when 
 in the chronic form and if the affected fowls are not isolated 
 there is danger of an entire flock contracting the disease, and 
 often become fatal if not properly treated. The disease may 
 be either external or internal. The internal is most fatal, the 
 swelling affects the throat, wind-pipe and digestive organs, 
 when in the chronic form. In the external form the swelling is 
 confined to the head and eyes. Often the eyes are swollen shut 
 and the fowl practically blind. In either form the fowls may 
 starve to death as they are unable to eat. 
 
 CAUSE OF ROUP. 
 Roup is caused by exposure to bad weather, cold drafts or 
 becoming infected from other fowls. Or it may result from too 
 
THE TURKEY RAISER'S GUIDE 
 
 33 
 
 close confinement or too close quarters where the fowls have 
 become too warm. This is especially true of turkeys. Fowls 
 that roost in trees or in the open where there are no drafts sel- 
 dom are afflicted with roup. 
 
 CURE OF ROUP. 
 Roup may be easily cured if taken in its earlier stages, 
 before it has 'become chronic. The fowls infected should be 
 placed in a box or building, and smoked moderately with smold- 
 ering leather of old shoes or woollen goods. Care must be 
 taken that there is not so much smoke that the fowls become 
 smothered. One treatment is usualy sufficient and should con- 
 tinue from 15 to 25 minutes at which time they will begin to 
 throw the accumulated phlegm and may then be released. And 
 will generally begin eating at once. A complete recovery may 
 be hastened by adding a teaspoon of sulphide of soda to the 
 drinking water. It may be necessary to open the eyes of the 
 blind fowls by moistening the lids with coal oil. Burning sul- 
 phur is sometimes used instead of the smoldering leather, but 
 the writer prefers the latter treatment. 
 
 Turkeys Eating Sand, the Great Necessity, 
 
 . y Day Occurrence 
 
 Cholera. 
 
 The disease known as cholera is very fatal to every living 
 creature that may contract it. It affects the digestive organs 
 mainly, and for this reason healthful surroundings and proper 
 food should always be furnished, as healthy fowls are more able 
 to resist the disease when coming in contact with it. 
 
 There are several diseases very similar to cholera and can 
 
34 THE TURKEY RAISER'S GUIDE 
 
 only be distinguished from it by a careful examination of the 
 germs. The disease may be spread by the purchasing of new 
 fowls, by coops, by dogs, cats, rats or even by grain sacks. The 
 infected' fowls should be isolated and the infected roosts and 
 grounds thoroughly sprayed with a disinfectant; a constant 
 watch should be kept for any new developments of the disease. 
 It is very contagious especially among fat poultry. Neglect is 
 nearly always responsible for the outbreak of this disease. 
 SYMPTOMS OF CHOLEKA. 
 The symptoms of cholera and blackhead are quite similar 
 in many characteristics. The same general appearance, the 
 loss of appetite, stupidness, drooping wings and a lack of energy 
 when disturbed. Cholera usually causes death in a very short 
 time, varying from 30 minutes to three days in the acute form. 
 Cholera is usually caused from drinking stagnant water, by 
 eating unhealthful food or from lack of grit. The drinking 
 of stagnant water alone will cause the development of cholera. 
 With a clean, healthful food and water supply and sanitary 
 surroundings there need be no great fear of this fatal disease. 
 
 Gapes in Poultry. 
 
 Many poultry men have asked for a prevention and cure 
 for the disease called gai:>es. Young poults are affected by a 
 small worm which enters the windpipe and lodges there caus- 
 ing the gasping for breath from which it gets the name "gapes." 
 The gape worm is not prevalent in all localities, and but little 
 information may be had upon the subject. The suggestion that 
 "gape worms" result from eating fish worms or earth worms 
 is a mistake as it is contrary to their habits as they gather 
 worms and insects of all kinds from vegetation and it is possible 
 in this way tliey come in contact with gape worms. 
 
 Crop Bound. 
 
 A turkey will sometimes eat substances that will not pass 
 through the crop. This condition is known as "crop bound" 
 and should not be neglected, but should be removed immedi- 
 ately. This condition is due to lack of variety of the necessary 
 foods ,and turkeys will then swallow long blades of straw or 
 hay which will form a compact mass that will cause very ser- 
 ious trouble if not removed. This may be done by giving rich 
 cream or sweet oil that will dissolve the lump by the aid of the 
 fingers. If this is not successful, an incision should be made 
 in the top of the crop just large enough for the mass to be 
 removed. Before the incision is made the crop and outer skin 
 should iDe moved in opposite directions as far as may be and 
 then when in natural position again the opening that has been 
 made will require no stitching. To avoid this condition, bran 
 should be given as food at all times. 
 
THE TURKEY RAISER'S GUIDE 35 
 
 The Market Demand 
 
 There is no doubt that the demand for the turkey as a food 
 product will increase with the coming years and growing popu- 
 lation. It is the only fowl that can take the place of the wild 
 game that is now diininishing so rapidly. The time has gone 
 by when the flying flocks of wild ducks and geese darken the 
 sunlight, and the numerous prairie hen and quail of the fields 
 are almost extinct in many localities, having been consumed as 
 food, and so the future food supply rests with the turkey as a 
 substitute. With the population so rapidly increasing there 
 need be no fear of overproduction. 
 
 The Pilgrim fathers made the turkey the most prized fowl 
 for the great national Thanksgiving feasts, and for many years 
 the Thanksgiving season afforded the only great demand. But 
 conditions are now so changed that fine markets continue 
 through the entire winter season. In the high class restaurants 
 and cafes the young poult is now taking the place of the popu- 
 lar ''quail on toast," and are prized very highly when prepared 
 in this way. The demand even now far exceeds the supply, so 
 the business from the financial standpoint is assured. The only 
 question of great importance among turkey breeders should be, 
 "great quantity" and good quality. This result requires care- 
 ful attention as the more study applied in any industry the 
 more successful will be the outcome. An education on any 
 subject is not acquired in a day. So if the inexperienced makes 
 mistakes in the beginning, they need not be discouraged. Such 
 gentle reminders insures success in the end. 
 
 The Demand Greatly Increases. 
 
 The eastern states, once the gi'eatest turkey producing 
 states in this country, are not now able to supply their own 
 demand owing to the scourge of blackhead, the most fatal of 
 all turkey diseases. In many localities the disease develops 
 with each succeeding year to such an extent that the losses are 
 so great there can be no profit and the business is almost aban- 
 doned. This condition alone creates a greater demand through 
 the central and southern states as their supply is needed for the 
 eastern markets. Blackhead is not known in the south and but 
 little known through tbe central states. Experiment stations 
 and individuals are earnestly studying this disease for a sure 
 cure or preventive. To the one making the discovery "great will 
 be his reward." 
 
 Marketing. 
 
 There are many points for consideration when marketing 
 fowls, especially turkeys, and no definite plan can be followed 
 year after year as conditions are continually changing. If near 
 
36 T HE TURKEY RAISER'S GUIDE 
 
 the larger towns or cities turkeys may be dressed and sold to 
 individual buyers at greater profits than if sold to poultry 
 firms. Localbuyers in the smaller towns may not be able to 
 pay the highest prices, and in this case the large poultry firms 
 of "the cities may be communicated with, and the turkeys of a 
 whole community sold together, saving to the producer the com- 
 mission of the local dealer which is often from four to seven 
 cents a pound. Many changes have been wrought in the hand- 
 ling and marketing of all kinds of fowls within the last few 
 years, and usually the local markets are able to pay satisfactory 
 prices, because they sell direct to the great markets of the cities. 
 If turkeys are to be hauled to the markets crowding snould be 
 avoided. A wagon bed properly partitioned will prevent this 
 and a free circulation of air is also very necessary. If large 
 flocks are to be marketed and if not at too great a distance they 
 may be driven very satisfactorily and in much less time than 
 would be required to haul in wagons. 
 
 Killing and Dressing. 
 
 Not all poultry men market their stock on foot and for 
 those AAdio do not the following plans will be of interest. 
 
 If fowls are to be kept some time after slaughter they should 
 be ''dry picked." To do this easily and successfully, the fowl 
 should be suspended, with the head down and both feet securely 
 fastened at a height most convenient to the picker. The mouth 
 should be opened and an incision made which will sever the 
 arteries in the roof of the mouth and at the same time an in- 
 cision made into the brain which renders the fowl insensible at 
 once. If these incisions are properly made the feathers may be 
 removed very easily. The fowls should be "fasted" from 
 twenty to twenty-four hours just prior to killing and picking, 
 and should be given no water seven hours before killing. But 
 if water be given about this time the process of picking the 
 feathers will be made much easier. Any one interested in this 
 plan of preparing for market, should study the different pro- 
 cesses by watching the work done by experts. If properly done 
 it is very humane, but if not, is positively cruel. A dry picked 
 fowl presents a very attractive appearance and will retain this 
 appearance longer than if dressed in any other way. 
 
 Fowls should be picked immediately after sticking or 
 scalding as the feathers come much easier than after delay. 
 The flesh may be made much whiter and the whole body be more 
 plump by submerging immediately in cold water. Dressing 
 fowls means removing the feathers only — unless otherwise 
 specified. 
 
 Packing. 
 
 The work of packing fowls for shipment should be carefully 
 done in order to secure the best prices. The fowl should be 
 
THE TUtlKEY RAISER'S GUIDE 37 
 
 perfectly clean and thoroughly cooled and packed very tight. 
 The material used for wrapping should be such that there will 
 be no discoloration. White paper is most preferred. This 
 method can be used onlv in cold weather or when shipments are 
 made in refrigerator cars. When the consignments are billed 
 long distances and the weather changeable the packing should 
 be in ice, the fowls to be placed in tight wooden receptacles. 
 When this plan is necessary the purchaser should always be 
 consulted that there be no misunderstanding in regard to the 
 packing. 
 
 Cost and Profit. 
 
 Comparatively speaking, the turkey costs less to produce 
 and sell for more per pound than any meat-producing fowl 
 or animal. The grains of the fields, which would be scattered 
 upon the ground and lost, the many noxious weed seed, and the 
 insect life which only destroy constitute the greater part of 
 their food all during the growing season. Experience has proven 
 that with abundant range, turkeys may be produced in central 
 and southern U. S. at an actual cost of five cents per pound. 
 This includes the extra feed necessary to finish for market. 
 There certainly is no other live stock that costs so little and 
 will sell for so great a profit to the producer. 
 
 Improving Conditions. 
 
 There is no doubt if study and the application of knowl- 
 edge gained is continued, the time will yet come when the 
 turkey will again possess the vitality they once had in their 
 wild state. And the stumbling blocks of the past will prove to 
 be the stepping stones of the future. The weak points are being 
 emphasized in such a way that turkey raisers are able to guard 
 asainst the conditions that once discouraged and mystified. It 
 is~' now known that success depends almost entirely upon the 
 breeding stock and for this reason the very best is none too 
 good, and the first cost should be but little considered when be- 
 ginning this interesting business. Many have failed who other- 
 wise would have achieved success had they been in possession 
 of this valuable knowledge. An absolute proof of this state- 
 ment is verified by the fine specimens exhibited in the show 
 rooms. 
 
 Conclusion. 
 
 In conclusion let me say that there is no other business in 
 wbich one can engage with'so small an investment and realize 
 so great a profit as in the business of rearing turkeys. While it 
 requires weeks of concentrated effort each season, it never 
 seems to lose its attractiveness. Visitors will travel many miles 
 in order to watch a great flock of a thousand turkeys as they 
 roam the meadows and fields in search of food. The actions of 
 
3g THE TU RKEY RAISER'S GUIDE 
 
 such a flock are so varying because of many changing condi- 
 tions happening during the course of a day, that even the unin- 
 itiated never tire of watching them. 
 
 Turkey farming must of necessity be a very healthful occu- 
 pation because of the fact that the very nature of the work calls 
 one to the fields, meadows, and pastures, thus insuring that the 
 major part of one's time be spent out in the open — in fact one 
 must live "next to nature/' constantly studying nature and 
 nature's laws in order to be successful in this type of work. 
 
 Pointed Paragraphs on Turkey Culture 
 
 The wild nature which prompts wandering about the fields 
 and roosting in trees in the open should never be discouraged 
 as both are necessary to health and vigor. 
 
 Prevent turkeys from becoming wet with the morning dew 
 by feeding very esir\y or by yarding. 
 
 Follow nature's plan in caring for your flocks and avoid 
 many difficulties you otherwise may have. 
 
 Know the location of your flock every night if you would 
 be successful. 
 
 A piisture or woodland where grass is short is the very best 
 surroundings for turkey breeding. 
 
 Texas, Missouri, Kentucky, Illinois and Iowa are the five 
 great turkey producing states. Texas ranks first. 
 
 Blackhead has rendered the production of turkeys almost 
 impossible in Rhode Island and adjoining territory which was 
 once the great center of the industry. 
 
 The most healthy, vigorous, best matured, glossy feathered 
 breeding stock should be chosen regardless of the variety if 
 vigorous poults are to be expected. 
 
 Two males for each flock used alternately gives the best 
 results. 
 
 A laying yard will prevent eggs from being stolen by crows 
 or rodents. 
 
 A variety of grain gives best results, but bran from a hop- 
 per may be fed continually and when mixed with five per cent 
 granulated charcoal gives splendid results. Turkeys in their 
 wild state will follow the path of the forest fires to secure 
 charcoal. 
 
 Turkey hens make the best mothers for young poults, as 
 they are more free from vermin and understand the degree of 
 exercise needed. 
 
 Young turkeys should have a variety of food which should 
 contain the necessary amount of animal ingredients. This may 
 be supplied by using raw eggs and granulated meat meal. 
 
 The Bronze is the largest turkey grown and therefore re- 
 quires the most food. 
 
THE TURKE Y RAISER'S GUIDE ^ 
 
 Oats, corn and wheat are the best whole grain feeds, but 
 weather conditions and the condition of the fowl should govern 
 the amount fed. 
 
 Turkey raising is very profitable as it requires so few ac- 
 commodations in the way of buildings, etc., and so much of 
 their food is usually waste. 
 
 Turkeys cannot be successfully grown in continual con- 
 finement. It is absolutely contrary to their nature and will 
 prove disastrous. 
 
 Ninety per cent of the turkeys grown are for the markets 
 for food purposes, and should be healthy and vigorous. 
 
 The m-ale of the breeding stock should reach the standard 
 of his variety. 
 
 During the months of February and March meat scraps 
 should be fed the hens, as it stimulates affection for the males 
 and as a result fertile eggs are assured. 
 
 Be sure the hen is satisfied to set before giving her the eggs. 
 
 A properly prepared nest is necessary for a good hatch. 
 
 Removing the poults from the nest during the hatching 
 period should depend on the disposition of the hen. 
 
 The different seasons and climates require different foods. 
 
 Corn should be fed in cold weather. Wheat and oats are 
 better food in warmer weather. 
 
 Turkeys may be raised on any soil, but red sandy or 
 gravel soils are best and good drainage is always a requirement. 
 
 Nests should be prepared and permanently located in the 
 laying pens and the hens be accustomed to both before the lay- 
 ing season begins. 
 
 Poults may be easily caught by scattering feed for them 
 to pick up. 
 
 Never misrepresent your stock in order to make a sale as 
 fair treatment is always the best policy. 
 
 The male is half the future flock. ^ 
 
 Do not allow young poults to roost on limbs, sticks or any- 
 thing but smooth surfaces until they are six weeks old and their 
 bones are hardened. If the breast bone becomes curved they 
 cannot be marketed. 
 
 After poults have reached the size of quails, two feeds per 
 da}' is sufficient. One in the morning and one at night. 
 
 Enlargement of liver is a result of over-feeding. 
 
 Corn is the principal fattening food. 
 
 Visit the nests only when laying hens are absent. 
 
 Turkeys should be marked when first taken from the nest 
 by clipping off the back toe or by puncturing the web of the foot. 
 
 Never feed more at one time than will be eaten, as food 
 left on the ground rapidly sours and is then unfit for turkeys. 
 
 Feed bran and oyster shells to prevent soft shelled eggs. 
 
 An absolutely perfect food has not yet been discovered. 
 
40 THE TURKE Y RAISER'S GUIDE 
 
 Normal fleshed, well matured and healthy stock is best for 
 breeding. 
 
 One bushel of old corn is worth two bushels of new for 
 feedinoj purposes. 
 
 Turkeys may be easily trained to roost where provision has 
 been made for them, if they are driven for two or three evenings 
 to this location. 
 
 Before making a single sale, select the breeding stock for 
 the coming season. 
 
 Females govern size. Males govern plumage and markings. 
 
 Don't discard a good breeding hen because of age. The 
 author of this book has one 13 years old. 
 
 Do not neglect the size, shape and vitality of a flock for 
 markings, as flesh counts for more than feathers. 
 
 If over-fed, m.ature stork readily becomes too fat. 
 
 With immature stock, extra feed develops growth. 
 
 Turkeys are the cheapest meat produced and command the 
 highest market price per pound. 
 
 Tn purchasing breeding stock be sure that the different 
 sexes are unrelated. 
 
 Laying pens save many steps as well as chilled eggs. 
 
 A turkey hen that has set for one week will own and care 
 for a brood as well as if set for four weeks. 
 
 A roaming turkey is a healthy one. 
 
 Poor breeding stock means failure to any turkey raiser. 
 
 A nest egg should be placed in the nest when removing the 
 turkey e^g. 
 
 Never allow a broody hen to remain on the nest over night 
 if expected t(; lay another clutch of eggs. 
 
 Poults should be handled only when necessary. 
 
 Look close when examining for lice. They are very hard to 
 see as they are almost the color of the flesh. 
 
 The yolk of the e^g is held in position by ligaments, and 
 heavy jarring will cause these ligaments to become broken and 
 the e^:^^ will not hatch. 
 
 Raw vooeto])les, cold boiled rice and sour milk are good for 
 bowel trouble. 
 
 Tf bran and green foods are supplied, turkeys will not be- 
 come crop bound. 
 
 The turkey bell will frighten away many of the turkey's 
 enemies . 
 
 A der.angement of the digestive system is soon noticeable in 
 the droppings If yellow, cholera may be suspected. 
 
 Make a thorough examination of every turkey that dies in 
 order to ascertain the exact cause of death, as a further spread 
 of disease may be prevented. 
 
 Tf a turkey has worms, small amounts of turpentine may 
 be given effectively. Feed raw potato, pumpkin seed or sage. 
 
THE TURKEY RAISER'S GUIDE 41 
 
 A turkey will do!«^trt)y iiioiv insects than any other fowl. 
 
 Bran is to poultry a\ hat hay is to stock. It is better to 
 pay hit>h prices for it than do without it. 
 
 The orasshopi)er has loni> fed upon our fields. Now let 
 oui- turkeys feed upon him 
 
 8and, shells, charcoal, onions and fresh water promote 
 healthy flocks. 
 
 One hen should be ke])t to care for the small and weak 
 poults as they are sure to be killed or lost with the stronger 
 ones. 
 
 So profital)le is turkey raising that months or even years 
 may be well spent in learning the business. 
 
 Thousands of bushels of grain are lost each year in the 
 grain belt for lack of turkeys to glean the fields. 
 
 Broiled poults are now taking the place of ^'quail on toast." 
 
 Short legged foAvls have the plumpest bodies. 
 
 Tape worm mav be removed bv giving a small dose of "male 
 fern." 
 
 Previous to the purchase of breeding stock, which you can 
 not see, obtain a few feathers from the flock, for the purpose of 
 studying the markings. 
 
 Beware of slop pails, wells, tanks or any other water recep- 
 tacle into which they may fly and be drowned. 
 
 Turkey Raising Pays" 
 
LIBRARY OF CONGRESS 
 
 002 856 663 3 i 
 
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