frightened by children or dogs, saves trouble when laying time comes, which, with mine, is about the first of April. I then give them free access to the barns, leaving nest eggs where I wish them to lay, and I seldom have them lay outside the buildings or roaming the field in search of a brush pile to hide their nest. They generally lay from eighteen to twenty eggs. Should two or more choose to lay in the same nest, before they begin to set, I make a new nest a few feet to one side, and put a nest egg in it. One turkey will soon find it and leave the other in peace. When ready to set, put sixteen to eighteen eggs under each, protect from draughts, and if weather is cold, feed on the nest; if warm, they will come off for feed as often as necessary. When hatching, do not be in a hurry to take them out of the nest, but leave them at least twenty-four hours. Then if it is a warm, sunny day, put them out. If the old one is inclined to ramble too far, put her in a coop with slat front, allowing the little ones to run in and out. Feed the first two or three days on hard-boiled eggs and bread soaked in sweet milk, squeezing it quite dry (I never feed anything soft or sloppy). When weather is damp or cold I add a little black pepper, and onion tops are always relished by them. When three or four days old I drop the eggs and feed, instead, with the soaked bread, curd made of buttermilk with a little sweet milk added. Let it come to the boil, dip out the curd while scalding hot, and mix with a little shorts. This added to soaked bread makes a splendid ration for young turkeys. As they get older I drop the bread and feed curd and shorts alone, and when about four or five weeks old they require quite a lot of shorts. I use some of the whey as well as the curd, always pouring it on the shorts scalding hot. I never feed anything else, nor do I ever give that without being thoroughly scalded. Feed five or six times a day for the first few days, then four times; when three weeks old, three times is sufficient, and twice a day at four weeks; give all they will eat morning and evening. Keep pure water in a shallow dish convenient. I never have sick turkeys and seldom lose one except from accident. I shut them up at night for safety, and do not let them out until the dew is off, or nearly so. If a cold, damp morning, I feed them in the stable. If a sudden shower comes up, put in the turkeys; they cannot stand wet for the first six or eight weeks. have attained that age they are very hardy, able to get their own living, provided they have the run of the farm, as mine have, and will do better roosting out of doors. When preparing for market do not shut up to fatten, but feed well on corn and buckwheat and let them run out. When they LIST OF ILLUSTRATIONS. Frontispiece-The American Wild turkey 7-Narragansett turkeys 8-Pair of domesticated Brush turkeys 9-Wild blood turkeys 10-Pure wild gobbler bred in confinement 11-Part wild blood Bronze turkey 12-White Holland turkeys 13-Mr Bloodgood's flock of White Holland turkeys 14-Missouri prize-winning Bronze 15-Pen to confine little turkeys until old enough to Jump over; mother at liberty 16-Rhode Island turkey shingle 17-Western style of turkey shingle 18-Coop for brooding turkey, while the chicks are at liberty 19-Shed for sheltering little turkeys at night 20-Shed for sheltering little turkeys at night 21-From a photograph of Browning & Chappell's flock, Rhode Island 22-Turkeys packed for market 23-Open crate for shipping dressed turkeys in cool weather 24-Suggestions for marking turkeys by their feet 25-No more trouble from straying turkeys 26-The gapeworm 27-Windpipe of a fowl 100 its diseased state ened mucous membrane 28-Cæca 30-One side or wing of the cæcum cut open, showing 31-One cæcum from Fig. 29, slit open to show thick. 32-The other cæcum from Fig. 29, cut crosswise to show thickening 33-Spotted liver, due to "blackhead” 34-Natural size of spots on liver 35-Tapeworm from a turkey 102 103 104 |