“No book in existence gives an adequate account of the turkey, - its development from wild state to the various breeds, and complete directions for breeding, feeding, rearing and marketing these beautiful and profitable birds.”
Originally published in 1914, this treatise on the natural history and origin of the name of turkey includes information on various breeds, and best methods to ensure success in the business of raising turkeys. Essays from practical turkey growers in the United States and Canada are included. Written with the assistance of breeders of thoroughbred turkeys and specialists in raising turkeys for market among others, this volume provides, not only helpful information, but also a unique view of the needs and business of poultry farming at the turn of the century . The book is indexed for easy reference and is illustrated with charts as well as over 30 black & white drawings and photographs.
Excerpt
Turkeys and How to Grow Them
“Not everyone can engage in the turkey business as an occupation or means of livelihood, because so much is dependent upon surroundings. All farmers are not so situated that they can raise turkeys without incommoding their neighbors. The laws of trespass are rigid in most States, and any neighbor who objects to your birds roaming over his fields can make you trouble, if he be so disposed. Turkeys must have range, and. if your own fields are not wide enough to allow them that necessary element of success, either be sure of your neighbors' good nature, or do not embark in the business at all. Many turkey growers believe that turkeys have a perversity of disposition, which impels them to leave their own premises, where there is plenty of room, grain and grasshoppers, and trespass on some neighbor's land, to get less food. A few turkeys can be grown on a small farm; but there are plenty of abandoned farms in New England, which can be bought for the price of the buildings alone, large enough to grow large flocks. The convenience to large markets enhances the profits. In the Western and Southern States still greater numbers may be kept, owing to wider ranges and cheapness of grain. Common fowls, with proper care, can be kept with profit in any city or village lot, but centuries of domestication have not changed the turkeys' natural love for a necessity of free range. They can be made tame by gentleness; they learn to be familiar with those who care for them, and can be taught to come home every night; but, as soon as they have left the stage of "infancy” as shown by “shooting the red," their propensity to wander in search of their food asserts itself, and they must have that privilege or they will sicken and die. This is a fortunate trait, for two reasons. First, it makes the bird's flesh better food for man; second, it limits the business to fewer persons, who get paying prices for their labor. If turkeys could be raised at a profit in confinement, their flesh would not be so wholesome, and so many people would go into the business that the price would come down to a non-paying point. Turkey nature itself effectually prevents all danger of overdoing the business.
It is unnecessary to quote market prices here as a criterion, for they vary so in different localities. In 1894, for Thanksgiving and Christmas, turkeys retailed in Indianapolis for ten to twelve cents per pound; in Boston, from eighteen to twenty-five cents, according to quality. Whoever engages in turkey raising must remember that success in raising turkeys is brought at the same price as liberty-eternal vigilance.”
is available now on Amazon!4th Generation Turkey Farmer
Ben Leichty, a fourth generation turkey farmer in Iowa, describes the priority he places on keeping his turkeys comfortable.
These videos were found from the National Turkey Federation YouTube Channel. Yes, I said National Turkey Federation. Take a wild
The National Turkey Federation (NTF) is the non-profit national trade association based in Washington, D.C. representing the turkey industry and its allies and affiliates. They are the ones responsible for the President of the USA pardoning a turkey every year before Thanksgiving! The website "Eat Turkey" contains many turkey recipes. Check out a few and try them this Thanksgiving!
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