According to the census there were 3,688,000 turkeys on farms in the United States in 1910 and about the same number in 1920. The 1930 census showed 16,794,000 turkeys, but this was the number raised to market age instead of the number of breeding turkeys kept. This new census figure provides a much better measure of the industry's actual size. The 1930 figure indicates a moderate increase between 1920 and 1930 in the number of breeding turkeys kept. The nine States leading in turkey production, as shown by the 1930 census, are Texas, North Dakota, Minnesota, California, Oklahoma, Oregon, Colorado, Virginia, and Idaho. Where conditions are suitable and proper methods of management are followed turkeys can be raised successfully with very simple equipment; therefore the capital outlay in the enterprise may be quite small. Except during the growing season managing the flock is fairly simple. Of course, constitutional vigor must be maintained in the breeding stock; the flock must be kept relatively free from disease; and the soil, especially where the poults are fed, must be kept sanitary. Moreover, turkeys, even when veil fed, will make good use of at least a limited range and in doing so will destroy many injurious insects, eat great quantities of succulent green feed, and pick up much waste grain, weed seeds, and other sources of nutriment. This fact reduces the cost of production and increases the profits. [Illustration: Figure 1.--Bronze turkey, male.] VARIETIES All domestic varieties of turkeys have descended from the North American wild stock, comprising the eastern wild turkey, which ranged over the eastern part of the United States from Maine to Florida; the Florida wild turkey, which ranged over southern Florida; the Rio Grande wild turkey, which ranged over southern Texas and northwestern Mexico; and the Mexican wild turkey, which ranged over Arizona, western New Mexico, southern Colorado, and Mexico. It is probable, however, that these four wild turkeys were of common origin and that most of our domesticated varieties, especially the Bronze, have descended from the Mexican wild turkey. Six standard varieties of domestic turkeys are recognized by the American Poultry Association, an organization having as its primary function the promotion of standard qualities in all breeds and varieties of poultry in North America. The association publishes the Standard of Perfection, which contains concise descriptions of breeds and varieties of poultry, with illustrations of the most important ones. The following is a brief description of each of the six varieties, namely, the Bronze, White Holland, Bourbon Red, Narragansett, Black, and Slate. [Illustration: Figure 2.--Bronze turkey, female.] THE BRONZE