The Carbon County chronicle. [volume] (Red Lodge, Mont.) 1924-1924, 1924-10-29

of the turkey as delicious meat
fowl. II more were known about the
raising, feeding, fattening and mar
keting of turkeys, more would be
produced and more would be con-
sumed. The turkey market has been
and Is altogether too short. Espec-
tally desirable Is turkey as banquet
dish at any season of the year. To
popularize the turkey as select
and special food, it Is necessary to
have the quality. and the making OF
the quality must begin on the farm.
If turkey raisers will cooperate with
us in the effort to improve the qua
lily of turkeys, 1t will greatly help
to increase the demand, and will
thus materially improve prices.
Before starting TO fatten your tur-
keys 1t is important that you select
just the healthiest and the strong
est pirds to fatten for early market.
Do this without regard to age. In
that manner, you will give the small,
thin and unhealthy turkeys chance
to slowly get in condition, and you
can later fatten them and thus make
prime birds out of them, while II you
try to fatten and market them be-
fore they are large enough you will
only have Number Twos. There is
market for turkeys in the late
winter and spring and weather con-
ditions will usually permit shipment
up to April first.
Turkeys have a roaming nature.
~ a q no Hoo oil q
chickens. They hide their nests and
hatch their young In secluded and
sometimes remote places. Close con-
finement, therefore, is likely TO
bring about sudden reaction In
their mode of living not always con-
ducive to fattening purposes. Small
pens for that reason, are not desir-
able. Larger enclosures are more
successful. However, the advantage
OF well fattened turkeys is apparent
There will be more Number Ones II
care is taken in the feeding OF tur-
keys just before sending them to
market. Add TO your grain feed a
mixture, or balanced ration, and you
will have good results. Give them
plenty of fresh water and all the
fatening feeds that they will stand
Be careful that none of your turkeys
east any frozen vegetation In the
fall or winter or they are apt To
suffer from digestive disorders.
Do not allow turkeys to have &C
cess to barnyard puddles. Keer
them away from manure seepage
A drink OF buttermilk once in q
while will do them good and 1t is 9
mild laxative and will keep the sys.
tenn clean and furnish the ANNA
protein that they get in the summer
on the range.
When conditioning for market
you can keep your turkeys close t
the feed lot by good feeding, or keel
them penned in a larger space 81
that they viii not know that the!
are confined. Sometimes they viii
stand confinement In wire enclos
ure but often IL is best to let then
run loose in a larger space as the,
will not stray far from the base o
supply during the fall and white
months-not as they would durin,
the laying and Matching season. Feet
on clean ground or boards. Civ,
mostly oats, speltz, barley OF OLE
corn or any other grain that is FIRE,
from mustiness.
The government recommends a
follows. I'm fattening turkeys TO
market, an excellent plan is to be
gin about the first of October t,
feed night and morning, feeding
just enough at a time so that tn
birds go away still little hungry
Gradually increase the amount unit
they are given all they win clean u
three times day during the wee
before marketing Some turkey rails
ers feed an equal part OF wheat an
oats during the first part of the fat
tening period, gradually adding NOR
corn as the weather becomes cooler
often feeders begin feeding heavil