Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-11-12

- 'i'VuihN - 'NN''lllItl ana some atfpO-
aon must be paid to such as is provided.
But on the whole. after the turkey has
passed its youth it is pretty we'll able
to care for itself.
Ever since 1885 the turkey has been
recognized as an ideal table fowl for
the CChristmas feast. Years afterwar ds.
when a Thanksgiving day was proclaim
I'd, II became the center of attractions for
those dinners.
The turkey still retains much OF it's
wild nature, and is the last of our poultry
10 become domestcated. Its natural food
Is insects, grass and seeds found on
range through a rough woodland The
Rhode Island and Connecticut turkeys
Yeast on chestnuts, which impart very
attractive flavor
There are seven varieties Of turkeys,
Of which the bronze is the largest and
most popular, the adult cock bird weigh
Ing 36 pounds. The other varieties fol-
low in this order. Narragansett. Bour-
bon Red, White Holland, Black. Buff and
Slate
In mating, only medium sized gobhlcrs
should be used. to strong. vigorous hons
No stock should he under three years of
age
Turkeys cannot stand confnement
They must have range. and he taught to
come home at night to roost
For marketing. they are bed from the
mouth, and are thon dry picked. and
packed in barrels, with or without Tee
according to the condition Of the weather
Corn is the great fattening food Two
thirds corn and one-third oats is also re-
commended. and an occasional feed Of
cornmeel mush is very good II fed
twice a day the stock will not roam To
pen UP stock to be fattened will result
in loss Of appetite and at killing time
the bird viii! not weigh as much as It did
when first put in the coop.
KING OF THE CHRISTMAS TABLE.
It was about 1856 that the turkey was
chosen az the proper meat in England.
for Christmas dinners. 1t was, however.
nearly 100 years afterwards that this
royal bird became the attraction of
THANKSGIVING and wedding feasts
1t was at that time that William Brad
ford, then colonial governor of Massa-
rhusetts, set aside n day annually for the
things meted out to them during the past
year. The turkey came in for the honor
OF the day, and it has continued so ever
since
The turkey is the last Of our domestic
poultry TO be changed from a Wild ma
ture TO that Of domesticaton. II still re-
tains that wild disposition to n consider
able extent, being a great forager and
y Ina hoe
Feeds and grass on trip made some
ears ago, with the late Horace Vose.
drove for miles over hills through wood
ands and rough locations in Rhode Is
and and Connecticut inspecting flock
liter Hook OF turkeys that were roam
ng about helping themselves TO natures
food. Along this range are numerous
chestnut trees, and Mr. Vose told me that
rs the turkeys ate considerable of these
hestnuts flavor was impaired to the
lesh that made the Rhode Island and
Connecticut turkeys different" from any
1thers and he believed it was this fact
hat helped so much to make their prod
ict famous.
SEVEN VARIETIES OF TURKEYS.
There are seven varieties OF turkeys,
Black, Buff, Slate and Bourbon
The standard weights of the different
arieties are as follows:
Bronze-Adult cock. 36 pounds; year.
ing cock, 80 pounds; cockerel, % pounds:
len, 20 pounds; pullet, l6 pounds.
Nara gansett-Adult cock 20 pounds;
earling cock. % pounds: cockerel. 20
bounds, hen. is pounds; pullet, 70 pounds
70 TnI1
re % pounds; hen IS pounds: pullet,
pounds.
Mack-Cock q pounds; cockere. IS
bounds; hen, Is pounds; pullet 10 pounds.
Buff-Cock, 81 pounds; cockerel. IS
sounds; hen, is pounds pullet 70 pounds
slate-Cock, 81 pounds; cockerel, 10
pounds; hen, Is pounds; pullet 10 pounds
Bourbon Red-Cock, 20 pounds: cook
rel, % pounds. hen Is pounds; pullet.
pounds
It will thus be seen that the bronze
PADS in weight with the others follow
ng In the regular order Narragansctt.
bourbon Red. White. Holland, Black and
late.
Throughout New England tho Nara
ansett IN the most popular It is n YAM
ee product, and possesses a strong and
igorous nature, and upright carriage,
proud gait and a full breast In many
Their sections Of the country the Bronze
the leader. English poultcrers prefer
he Bronze to all others
Tn mating any variety it is best to
elect medium sized gobblers and the
ems should be rugged and well devel-
ped Much of the decline in the indus
ry can be traced to the use of stock
!rds that have become sickly and deg
enerate from iniudicious breeding
pO NOT THRIVE IN CONFINEMENT
Turkeys do not thrive in confinement.
rnless allowed their liberty thel will
,sc flesh BY being given "A night feed
grain, and this scattered close to their
ONE, they will regularly each evening