Produced by Tom Cosmas compiled from images made available by The Internet Archive. Transcriber Note Text emphasis denoted as _Italics_ and =Bold=. Whole numbers and fractional parts denoted as 12-3/4. +--------------------------------------------------------------------+ | | | U. S. DEPARTMENT OF | | AGRICULTURE | | | | FARMERS' BULLETIN No. 1409 | +--------------------------------------------------------------------+ | | | | | TURKEY RAISING | | | | | | [Illustration] | | | | | +--------------------------------------------------------------------+ Turkey raising is usually carried on as a side line on general farms, though in some parts of the United States it constitutes the chief source of revenue from farming. The number of turkeys in this country decreased for a time after the 1890 census, but during recent years the industry has been growing, largely because of improved methods of controlling turkey diseases and better methods of management. This bulletin has been prepared primarily to inform those interested in turkey raising on modern methods of management. Most of the recommendations are adaptable to both small and large scale production. Washington, D. C. Issued April 1924 Slightly revised February 1939 TURKEY RAISING _By Stanley J. Marsden and Alfred R. Lee_, _associate poultry husbandmen, Animal Husbandry Division, Bureau of Animal Industry_[1] [1] This publication is a revision of former editions prepared by M. A. Jull, senior poultry husbandman, and A. R. Lee. CONTENTS Page The turkey industry of the United States 1 Varieties 2 The Bronze 3 The White Holland 4 The Bourbon Red 4 The Narragansett 4 The Black 5 The Slate 6 Standard weights of turkeys 6