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Show TURKEY IS A SELF-SUSTAINING FORAGEP . x - i - - ? v--- s 4 I - v t , . - ' A ;. ... , -'- w.Vi Turkeys Cannot Stand Confinemer t. color of plumage. The Bronze and the Narragansett are the largest, the Buff and Slate are the medium, and the Black and White the smallest. Much improement has been made in the size of the Whites of late, and they have moved up to contend for first position, some of them having hav-ing passed the thirty-pound mark. The same statement may be soon made of the Black, as they have greatly great-ly improved during the past few years. In addition to the foregoing there is the nonstandard variety known as the Bourbon Reds. They might well claim the position now held by the Buff turkeys, being quite like them and more largely grown for the market mar-ket than are Buffs. (By E. VAN EENTHUTSEX.) I There is no other kind of live stock that will return so large a profit to the successful producer as will poultry, and no kind of poultry is more profitable than turkeys when handled properly. The fact that turkeys will, from the time that they are six weeks old till winter sets in, gain the greater part of their entire living from bugs, grasshoppers grass-hoppers and waste grain that they pick up in their wanderings over the range, assures their existence through this period at little or no cost to the grower. They may be termed self-sustaining foragers where they have sufficient suffi-cient range. The chance of profit in the production produc-tion of turkeys is gradually improving improv-ing as a result of a more general use of the flesh. There cannot be much opportunity for growing poults to maturity when they are hatched late in the season, they may be sold for broilers at a good profit. No dish is more valued in our large cities at the present time than broiled poults. Turkeys that are hatched early in the spring would grow to weigh from fourteen to twenty pounds by Thanksgiving Thanks-giving week. These weights are often exceeded by the best growers, but as they are the most popular and the most readily produced they are suggested as the most advisable. The average yield of turkey hens is from eighteen to thirty eggs, each of which can usually be counted on to produce a living poult. The question of profit from keeping turkeys simply resolves itself into the ability of the grower to bring :hem to marketable size. This can readily be done if care and attention atten-tion be given to all the requirements 3f success. Six standard varieties are more or 'ess grown in this country: Bronze, Narragansett, Buff, Slate, White and Black. The main differences are in size and |