The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1870-09-03
Fall Talk About Turkeys.

The nature of turkeys is to ramble.-
Their natural food is-first, insects, than
herbs. Up to the middle of September, if
they have any considerable range, and the
flock is not too large, they will pick up
comfortable living. After that they must
be fed, especially if intended for Thanks
giving.
WHEN TO FEED.
At the outset, it is best to give them a
little both night and morning. If largely
fed only in the morning, they will incline
to rest during the day, and at night 60 to
roost with comparatively empty crops
But if given a small breakfast, they will
make out dinner from the fields, and then
with fair supper super-added, their
growth will be constant and rapid.
Later from three or four weeks before it
is proposed to kill them, they cannot be fed
at any time amiss. They should have food
before them from morning till night.
WHAT TO FEED.
Begin with oats and buckwheat, but as
the days GO on add corn, and at length
drop out the first-named grains altogether,
and give them only the last. Corn is
always and everywhere the best to finish
up the Thanksgiving OF Christmas bird.
Boiled Indian-meal is said by some who
are more or less skilful in these matters to
be better than raw grain of any kind; but
the statement is not founded in reason, and
is hardly susceptible of proof The giz-
card of turkey, working with about the
force of a one-horse steam-engine, leaves
no particle of the grain in condition
where it cannot be completely appropriated.
WHERE TO FEED.
Not in pen or coop. Turkeys love lib
erty. They feel constraint, and act it
when confined. If fully fed, they will not
wander from the house a hundred yards,
especially if they can have standing place
in the warm sun reflected from the south
side of some sheltered building, and lib
eral supply of both water and pebbles
within the circuit of these hundred yards
The grain should be scattered in clean
place, with an eye both to the comfort and
convenience of the bird which you are en-
ploying to transmute the kernels into gold.
A little thought in both of these directions
will pay.
HOW LONG TO FEED.
Up to the night before the day on which
they are to be dressed-being sure that
their last supper makes complete ingath-
ering of every eatable thing within their
reach. Corn eaten even at the dawning of
the day on which they are to die is a cheat,
and, if killed early in the morning, some
thing that in ures their looks and should
injure their sale.
DRESSING.
Drive the turkeys into some convenient
less neighbors, in the proportion of about
one man (or boy to fifteen birds. Provide,
say, two half-hogshead tubs for the feathers
Tor one, as you may need,) around which
place a circle OF chairs. Now darken the
doors of your stable and quietly seize a
bird, and hold it so that, in its struggles to
free itself from your grasp, it shall not hit
its body or wings against any hard sub
stance. Then, with your left hand, take
firm hold of the legs, and wings (the last
named drawn backward, and, placing the
neck of the bird across a round stick, sever
the head from the body with an axe held
in the right hand, and then press the bird
hard on to the ground, breast downward,
so that there will be no possibility of its
bruising itself. AS soon as the struggle is
mainly ended, seize and pull out, first the
tail-featllers then the wing feathers; then,
holding the bird on your knees never let
ting it touch the tub, carefully but quickly
take out the smaller ones, being careful
not to tear the skin, and always keeping
in mind the least touch on the back or legs
against any hard substance will diss9u:.cc
the animal and in1hre the sale.
= Carefully at length take out all the pin
feathers, and when the finger nails get dull,
take the point of sharp knife, making
the skin at last perfectly clear of every
thing that would offend the most fastidious
eye.
When the pin-feathers are out, lay the
turkey on board covered with thick
woollen cloth, and with sharp pointed
pen-knife cut circle about the size of an
old-fashioncd cent, then carefully and COM
pLetely remove all the intestines, keeping
the fat back with the fingers; wash the
neck thoroughly, leaving no particle and
hardly a stain of blood, and your bird is
ready for the market, and if well fatted
should bring the best price.
Hearth and Home