The great West. [volume] (St. Paul, Minn.) 1889-18??, 1891-06-19
FARM AND HOUSEHOLD.
AN ENTERTAINING TALK ON
TURKEY RAISING.
A Farmer's Wne's Advice ON the Subject
photographic Points ON Poultry
Raising-Househeld Hiats
and Suggestions.
Turkey Raising.

why 90 not more farmers wives and
daughters raise turkeys? writes farm
er's wife. have raised them for the
last five years, and find them profit
able. I have the bronze and the com
mon breed. This is my plan: When
the little turks hatch take them from
under the hen and lightly touch each
little head with clean lard to kill any
stray lice, then put each hen and her
brood into coop with a board floor
and a thin layer of hayseed or ehaff, as
the floor alone might be too cold.
then lay a piece Of old carpet or large
bag upon the light side of the coop, as
the sunlight is often too warm, and
light makes them restless. The next
morning their breakfast consists of
light wheat bread soaked in warm
water, with few large pieces for the
hen; remove the carpet as the little fell
lows like to investigate their new quar-
ters; at noon I feed them warm corn
bread, made as for table use, add two
or three eggs; at night feed cheese
made from sour milk and handful of
wheat or corn for the hen. To make
the cheese, put the milk on the stove
till hot then drip through sieve.
The second morning I feed warm cheese
and white bread mixed; give water in
shallow dish; also gravel or sand, and
sod of grass to pick; at noon, feed
one-half hard-boiled egg and cheese,
with sprinkle of black pepper; night,
corn bread with cheese; lay the carpet
On coop every night; let the hen and
brood out after the dew is off the grass
in the morning on the third morning;
feed table scraps at one week old; in
close them in coop every night till they
are able to fly up on a roost under a
shed or up in trees. The young turks
must be kept out of dew and showers
of rain. More turks are killed every
year by overlooking hard-boiled eggs
and corn meal than any other cause
After the turkeys are half grown only
feed once day-at night is the best
time, so that they will be sure to come
home to roost. feed corn and boiled
vegetables when fattening for market,
usually about IA days before I sell. l
shut the turkeys up about two days be-
fore killing them, and withhold food
for about "a hours before 1 kill them;
when ready to dress, scald and pick
carefully; have clean, hot water handy,
plunge turkey into it for few seconds,
then dip into cold water. To remove
entrails begin at the vent, cut small
hole round it, insert the fingers and
pull the entrails very carefully out;
draw without breaking till all is out,
then cut it off with sharp knife; draw
the skin over the neck, tie with a clean
white cord; lay the wings back and tie
the legs together, remove feet and
your turkey is ready for market; after
they cool pack in clean barrels, cover
them with clean white cloth before
putting in the barrel head to keep out
all dust. I had 20 last fall and sold
part at Thanksgiving, balance the last
week in January. For the January
shipment I received 133 cents per
pound.
Girls, try raising turkeys for "pin
money" it is preferable to school
teaching. -Journal of Agriculture.