File:Turkeys, all varieties. Their care and management. Mating, rearing, exhibiting and judging turkeys; explanation of score-card judging, with complete instructions (1909) (14760175911).jpg

Identifier: turkeysallvariet00reli (find matches)
Title: Turkeys, all varieties. Their care and management. Mating, rearing, exhibiting and judging turkeys; explanation of score-card judging, with complete instructions
Year: 1909 (1900s)
Authors: Reliable Poultry Journal Publishing Company
Subjects: Turkeys
Publisher: Quincy, Ill., Reliable Poultry Journal Publishing Company Buffalo, N.Y., American Poultry Publishing Company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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uch a thing as getting themso large as to be useless as breeders; there is little callfor them on the market except for use in large hotels,and they use them merely as soupers. CONDITION This section is valued at four points, and refers notalone to the health of the specimen, but also to the con-dition of its plumage. Of course a bird should not be.shown unless it is in good health, and its plumage shouldreceive careful attention. Turkeys should be handledwith great care when getting them ready to send to ashow, as they are naturally of a wild disposition andbroken wing and tail feathers and mussed and crumpledplumage due to rough handling and lack of room arethings that handicapa specimen and it wllbe cut for such defects.A fowl showing signs ofdisease such as roup,cholera, etc., should bedebarred from competi-tion. These diseases arecontagious and thejudge should see thatany such specimens areremoved from the showroom to save other birdsfrom being infected. Ifa bird shows signs of a
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Ideail or Standard Bronze Turkey Male Fig. 1, Chart drawn by Frauklaiie I.. Sewell. showings outline and markings of Ideal Standard Bronze Turkey Male. TURKEYS—THEIR CARE AND MANAGEMENT. 13 cold or canker it should be cut at least one-half point. It it is rough and dirty from carelesshandling it should be cut one-half point; if the bird iscut and bleeding from fighting or other injury the cutshould be from one-half to one. Specimens which aredirty and show that no care has been given them shouldbe cut one-h.ilf to one point. HEAD The head is valued at five points, just the same as inthe old Standard, and is usually good, both in Shape andcolor. The Standard says that in shape the head shouldbe: Long, broad, caruuculated, and in color should be:Rich red, changeable to bluish white. This section isgenerally good and it is very seldom that we find a speci-men that has to be cut and if we ■ do, it is usually forbeing a little too short or having as it is commonlycalled, a bullet head.

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