The Red Cloud chief., 1881-11-17
General Management Of Turkeys
tesse snd Ducks.

Gesse and Ducks.
Fowls tina; are kept in continued con-
finemeni both in and out Of season.
require extra care 10 be profitable. For
these. \ run Of an hour or two in the
afternoon OF tie day. I have found to
be Of great bencist. IL is 8 change.
and il they be allowed some fresh
earth TO scratch amongst. it is all the
better. IL appears Ia be a natural
thing for fowls To exercise the muscles
in this manner; consequently it Is for
their health Any lover Of poultry
should be willing to allow his fowls the
short breathing space of a couple OF
hours in the yard or on the lawn. and
watch them that they DO no serious
damage. They o on learn. where reg
ularity is duly observed. TO wait and
watch for their time To come. and n
JOY it amazingly. Fowls. especially the
common sorts, are no better for ram
bling over SO grea, q territory when
fully grown. il they are well taken care
Of and true regularity observed; chicks
are the better for full liberty. although
III sse may be greatly checked.
Turkeys will not submit TO this treat
ment with 50 good grace. Their very
nature leads them 10 seek the mount
aims. and hills and open pastures, and
they are the better. They are not.
neither can they ever be, q yard fowl.
For these truly noble and valuable
birds. when kept and reared in large
numbers. a keeper is necessary To fol-
low them in their wandering. check
trespass and fold al night. In this
manner large numbers may be raised
with little or no expenditure for feed
after the first six weeks, and the later
~fattening. A few may be raised about
the door with the common fowls. but
they are seldom as large or fine rs
those that 20 abroad for their insect
food.
Our many breeds of domestic fowls
which are so profitable. both for eggs
and flesh. may be confined. So may
ducks and geese. and not be allowed 10
intrude on the ne;ghbors.
Poultry requires a steady eye and
guard over them continually. That
confinement brings On sickness and dis
ease. l am not willing TO admit, so long
rs they are well fed with suitable nour-
ish,ng food and kept clean. The yard
where ducks and geese are confined
should be furnished with an ample
trough, (i there is no running stream
through it) and the water therein fresh
ened every day. The two should never
be confined together. however, for the
mingling of the fowls is not agreeable
or harmonious. Not that the two dis
tinct breeds will mix. but there is dis
cord between them. Geese are home
like and rather quiet in disposition.
preferring their own home pasture to
the neighbours. when once thoroughly
trained. They are easily managed.
much more so than the duck, but tho
gosliDgs are difficult to raise, especially
if not early Matched while the grass is
young and tender. Ducks are ubiq-
uitOIs. They are either a land or water
bird entirely, or both, just as they are
trained.
The great dependence in the poultry
line lies in our common fowl, the great
egg and flesh producer. Ibis varies
much according to breed, and one may
have Just what suits the taste or re-
quirements, either for the production
of eggs or the making Of flesh. One
breed that probably is not thoroughly
known, which for the combination of
flesh and eggs is unsurpassed, is the
Dorking; this NAV be deservedly recon-
mended for general use. and where
once known and tended is satisfactory.
The bodies are large, equaling the
Brahma. and much more shapely and
graceful in proportion and movement.
While they are classed among the sit
tiers. they at the same time are large
egg-prOducers. laying nearly as well as
the thrifty little LeghOrn, or Hamburg.
Their eggs are white in color. and no
larger than the Leghorn. but their
bodies are double and triple the size.
1t is a noticeable fact that many of our
smaller birds produce eggs that rival
in size some from their competitors.
There is a vast difference in the tex
ture and flavor of the flesh, even when
fed and fattened on the same material.
Goose flesh is not duck, neither is it
turkey, but simply goose meat, and
oftentimeS poor and strong of favor at
that. especially the oily or fatty portion.
The flesh of the Brahma frequently re-
seitpIcs SooSc HioIc tHdn inc HOWL Inc
texture also iscoarsc and stringy. What
is required of fowl meat. since 1t is
rather a dainty and not q standby like
beef and pork to feed the hearty labor
or, is that it must be ~iine-grained and
game like, with a fine Favor that is moi
found in all our domestic birds, but
confined to the few choice pure breeds.
We NAV not have this at all times,
especially if bred with q cross to obtain
size. The largest bird is not always to
be desired. There are, however, one or
two large breeds that unite the several
good points, and the Dorking fowl is