The circle banner. [volume] (Circle, Mont.) 1914-1939, 1924-10-31

Lat the International show. Since Dec
ember has been designated asu.i Mon
us to see that he gets it. That's. gooS
business for all. of us.g1Our appetites
may not be the same as that ofgitht
consumer, who is paying S1,OOntt
5000 for his order of chicken o.
turkey, bat he is the fellow we are
all catering to, and he mustil bf
| pleased. a. .4 na On "a D9laaup9i il
People living in the corn section
of the midwest have an idea thai
piece of corn-fed meat is the. only
thing worth while. This is fallacy
that is going to be exploded right
here. Certainly, corn is great
feed. 1t makes fat and heat, but
where it is used as an exclusive diet
the fat is apt to be soft and greasy
and many times too much of it for
eating purposes.
Another thing: meat grown on
a corn diet is apt to be of long fibre,
hence tougher. While you may put
on extra weight, it is not always the
best.
Feeding Turkeys For Market.
Too much can not be said in favor
of the turkey as delicious meat
fowl. If 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, it will greatly help
TO increase the demand, and will
thus materially improve prices.
Before starting to fatten your tur-
keys it is important that you select
Just the healthiest and the strong
Est birds to fatten for early market
Do this without regard to age. In
hat manner, you will give the small,
hin and unhealthy turkeys chance
O slowly get in condition, and you
,an later fatten them and thus make
prime birds out of them, while if you
ry to fatten and market them be- |
ore they are large enough you will
)nly have Number Twos. There is
/ market for turkeys in the late
winter and spring and weather con-
litions will usually permit shipment |
Up to April first.
Turkeys have a roaming nature. |
they are not as domesticated as
hickens. They hide their nests and |
latch their young in secluded and |
ometimes remote places. Close con-
inement, therefore, is likely to
,ring about a sudden reaction in
heir mode o& living not always con-
lucive to fattening purposes. Small
'ens for that reason, are not desir-
bile. Larger enclosures are more
uccessful. However, the advantage
# well fattened turkeys is apparent.
here will be more Number Ones if |
are is taken in the feeding of tur-
,eys just before sending them to
market. Add to your grain feed a
mixture, or balanced ration, and you
will have good results. Give them
lenty of fresh water and all the
atening feeds that they will stand.
Be careful that none of your turkeys
asst any frozen vegetation in the
all or winter or they are apt to
uffer from digestive disorders.
Do not allow turkeys to have ac-
ess to barnyard puddles. Keep
hem away from manure seepage.
/ drink of buttermilk once in a
yhile will do them good and it is a
1ild laxative and will keep the sys-
EN- clean and furnish the animal
rotein that they get in the summer
n the range.
When conditioning for market.
GU can keep your turkeys close to
he feed lot by good feeding, or keep
hem penned in larger space so
hat they will not know that they
re confined. Sometimes they will
tand confinement in a wire enclos-
re but often it is best to let them
un loose in larger space as they
ill not stray far from the base of
upply during the fall and winter
as they would during
ne laying and Matching season. Feed
N clean ground or boards. Give
Mostly oats, speltz, barley or old
orn or any other grain that is free
rom mustiness.
Inc government recommends as
ollows: 'In fattening turkeys for
market, an excellent n1an is to be-