Evening star., 1915-11-21

reflected from these colors they shine
like polished steel. The female is not
as rich in color as the male. but both
have the same color and shadinEs.
The Narragansett turkeys are next
in size to the bronze. They are o.
black ground color. each feather end
ing with a band of steel gray. edged
with black This imparts a grayish
cast to the entire surface plumage.
Mixed with this is the finish OF me-
tallic black and bronze luster. They
are beautiful in form and feather ana
breed true to shape and color.
The standard weights OF this variety
are, for males, from twenty to thirty
pounds: for females. from twelve TO
eighteen pounds Some old males OF
both this and the bronze variety weigh
over forty pounds.
The bun turkey is not generally
known throughout the countries In
many localities ii is almost unknown.
The standard calls for pure bun color
throughout, but this shade of coloring Is
seldom seen. AS bred for market these
turkeys are of a reddish bun or light
chestnut color mixed with white an6
some dark shadings. They are highly
valued in some localities for their Quick
growth and for their attractiveness
when dressed. Their average weight y
several pounds less than that OF the
Narragansett
Akin to the buff. in color al least. 4.
the Bourbon red. This variety has been
known by the names Bourbon RED.
Bourbon Butternut and Kentucky REQ
Ii is claimed by some that It was orig
inally wild form found in southern
Iowa, Missouri and northern Arkansas
In color it is dark or brownish red.
with white in wings and tail. tips OF
feather blush bronze. under color al
most white. in some cases bun: In av-
erage weight almost equal to the
bronze variety. 1t 3 claimed that 4
excels others in richness of color OF
flesh and skin, also in fullness o.
breast.
The slate turkey might be called p
blue turkey. They about average In
size with the buffs and bla ks. They
range from ten ito twenty-five pounde
according to age and sex. The black
color ranges from small spots to larger
markings, but the less of this the bet
be surmised that the slate turkey
originated from a cross of white and
black turkeys.
In America the white turkey is called
the white Holland turkey The reason
for this is not apparent. though some
ally came from Holland White tur-
keys were formerly quite delicate and
rather small. but now are more gener-
ally developed. The standard OF
weight is less for the whites than for
other varieties. They range from ten
pounds for young hens to twenty-six
pounds for old toms. In color OF
plumage they should be white through
out Except that each has a black
beard on the breast), with sharks and
toes pinkish white.
One cannot select a bettc- ~7-ia;r for
all uses than the White Ho n n y
grow to the lost profitahle 7i.rF 'ii csi
beautifully for market IN i$ht
pinkish white shauks adj - 'roir lp-
pearance. and with them. - w4t1 all
white poultry. the pin rea.hrEs show
less than in darker varieties.
The black turkeys are the most de-
sirable for table purposes. When
dressed they present the yellow color
of skin and meat and the p umpness
blacks round up nicely at an early age.
are quite hardy and mature In time Tor
early markets
There is a good deal of further de-
tailed info-ms tion on file IN tho poultry
investigation division. which would be
turkeys. 1. gives suggestions as to Sc
lection and treatment of breeding
stock. rules for selecting stock, prac-
tical suggestions with regard to build
ing. egg laying. incubation and hatch
ing, food and treatment. killing. dress
ing and packing. This information will
be furnished on request by communi-
eating with the bureau Of animal IN
dustry, United States Department OF
Agriculture.