xt7mgq6r0s2w https://exploreuk.uky.edu/dips/xt7mgq6r0s2w/data/mets.xml   Kentucky Agricultural Experiment Station. 1925 journals kaes_circulars_001_4_178 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 178 text Circular (Kentucky Agricultural Experiment Station) n. 178 1925 2014 true xt7mgq6r0s2w section xt7mgq6r0s2w Extension Division
THOMAS P. COOPER, Dean and Director
CIRCULAR NO. 178 or
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 EXTENSION CIRCULAR NO. 178
Turkey Pointers
By J. HOLMES MARTIN
Aet·<>r‘>    l? ..
V     4 Kc·ntu.cky E.r2‘ensz`0n C'z`rc·uZor N0. 178
.     .v,‘ _ turkeys. If the turkey industry is to continue in Kentucky the
    haphazard methods of care must be forsaken and partial con-
    finement combined with due sanitary precautions adopted. The
    _» A mortality of poults can be lessened by the adoption and practice _
    of the following methods;
    ° Ten Essentials for Successful Turkey Raising
  .   . 1. Only strong, mature breeding stock should be used.
  2. Breeding stock should not be over fat (feed a balanced ra»
‘;v j$·%;;’ 3. Ample moisture should be supplied if an incubator is used.
l,   4. A brood coop to confine hen and poults should be provided
  for each brood.
  5. Do not let the poults get chilled.
  6. Do not overfeed the poults. p
  __·i   7. Do not feed until the poults are 48 hours old.
  S. Keep poults free from lice.
  ._”‘     9. Do not let turkeys eat green corn. A
  ` 10. Doctor a sick turkey as soon as it shows signs of sickness.
ii   Questionnaires were sent to a number of turkey raisers in
  the state during 1923, and answers to 36 of these show what
    some people are making from turkeys. Those 36 farms kept 229 _
  l hens and 42 toms. They raised 1,018 poults, which were valued
  at $5.256.50, or approximately $146 per flock.
  From the answers to questionnaires, as well as from oh-
  seryation. it seems that the Bronze variety is the most popular
  A in Kentucky. However, flocks of Narragansetts, Bourbon Reds
  and XVhite Hollands are numerous. The following standard
    weights of the common breeds show their comparative size:
  Breed Adult Tom Cockerel Hen Pullet
    Bronze 36 lbs. 25 lbs. 20 llis. 16 lbs.
  » . N3.FYtlg{1HS€IL8H(l
    Bourbon Red 30 lbs. 20 lbs. 18 lbs. 14 lbs.
  Vtlhite Holland 23 lbs. 20 lbs. 18 lbs. 14 lbs.
  lt is usually considered that the Bronze turkeys are the
  most diiiicult to confine, and that they are exceptionally good
  rangers. The Bourbon Reds, \Vhite Holland and Narragansett
 i*i‘$]`f`l.`i"

 Turkey 1)OI-HLLGTS 5 i
H are easy to eontine to pens. This statement is generally taken
.— as true, but any breed of turkeys properly managed eau be eon-
e Hned to pens, their range limited and good results secured. pro-
e vided certain essential sanitary precautions are taken.
SELECTION OF BREEDING STOCK
In selecting breeding stock, constitutional vigor is of most
importance. Many turkey raisers make the mistake of keeping
e' late hatched, undersized hens for breeders, because they will
not bring as much on the market as the good hens. It is better ~
{ to use old hens instead of pullets for breeders, tl1o well-matured 1
pullets may be used. Hens may be kept for tive or six years, if
they continue to lay well. Coekerels, if well-matured. are as
good to use as old toms, but should uever be mated to pullets.
Ou the 36 farms making reports, an average of 5 to 6 hens were
mated to each tom. However, 12 to 15 hens can be mated to
_ one tom and good results secured. Only one mating is necessary I
to fertilize a clutch of   Twenty-tive to thirty pound toms_
[ are best, as birds weighing forty or more pounds injure the hens.
, MANAGEMENT OF BREEDING STOCK
I Do not have the breeding stock too fat. A ration consisting
only of corn should never be fed. It is advisable to add other
grains to the ration and some mill feed, such as bran and mid-
‘ dlings. During the breeding season the turkeys should be give11
» a dry mash. A good mixture consists of 100 pounds of mill feed
(bra11 and middlings) and 25 pounds of a. good grade of tankage
(60% protein). The mash and oyster shell should be kept before
the he11s at all times. They should also be given a small grain
feed.
HATCHING TURKEY EGGS
Turkey eggs may be saved as long as 4 weeks, provided they
are kept in a cool place (-I0 to 65 I li`.) and turned daily. 1[ow-
ever, it is best not to hold them over two weeks unless unavoid-
able.

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E · ~ 4: S Iicmiuclcy Extension C·w·cul01· JVO. 178 @3;;
if ¤ i ,  
      i Turkey eggs require 28 days to hatch. A 68 pe1· cent hatch  
    .     was secured in 1923 by 16 turkey demonstration flocks, setting  
  _.;- _,;;~;·i' i 2,383 eggs. The eggs may be set under chicken hens, turkey hens ;
  or in ineubators. For Kentucky late April and May are best  
      for hatching. However, many breeders get good results with ‘_
  _-.r,‘, ’   tn early June hatches. Turkey poults differ from chicks in that A
        they do well during warm, dry weather. Q
2 ,—`, __*`2§,-E   A chicken hen usually will cover ten turkey eggs and a  
i-,;’=_;.;°;_;.$Z;i  turkey hen from 18 to 20. From the records kept last year by  
      16 of the demonstrators in the state, eggs set under chicken hens  
sg;  V;.   hatched 69 per cent and those set under turkey hens hatched 67 ii
E       per cent. This indicates that there. is little if any difference be-  
  _ »._. ?Zj;§,  tween the chicken and turkey hens for hatching. Do not inter-  
i ·—Q·.,   fere with the hen during natural incubation, only make sure that  
  Q     Qi she gets sufficient feed and water.  
  i_·i , gi",   Any good make of incubator will hatch turkey eggs well if i_
  carefully operated. Leave the thermometer on the tray in the i
  if same position as used in hatching chicken eggs, and run the ma-  
  chine at 100 to 101 degrees. In artificial incubation it usually =
  helps to add a little additional moisture. Dashing warm water Q
  · (100° F.) over the eggs about the twenty-seventh day (just i.
I   -‘‘_ ·  when ready to pip) aids the hatching. Use about a tea cup  
    of vW3.l9l.` to    
  -.:·   METHOD OF BROOD|Nc.
i   ..-. Lat;     -
    _ Poults may be raised in brooders the same as chickens, but `
{   Ypijll   the most general practice is to use turkey or chicken hens. A ~
      brood coop is a necessity in raising poults. The College of Agri- f.
 iii, culture has prepared plans of the turkey brooding coop illus- V
    tratcd on page 2. Vilorking plans are given on pages 6-7. A num-
  "; ber of turkey breeders in the state have used these brood eoops c
  during the past few seasons with outstanding success. The coops
  should be placed in a good pasture and kept seve1·al yards apart
  with only the ground as a Hoor. A turkey hen with 15 to 20
  poults should be placed in each coop. It is a good plan to con-
  3 line them to the coop until the poults are a week old, moving the
  coop to fresh ground at least every other day. If the weather
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LLL, . . é _> ‘

 l
Turkey Poitzvters 9 `  
is suitable during the first week the long, narrow door llltly be  
opened to let; the poults out while the hen is still confined to the A  
coop. After the first week the hen may be let out with the poults ‘ j
in the morning, if the weather is suitable. Tl1e hen with her
brood should always be put back into the brood coop at
night and the doors shut to keep out prowling animals. lf the I
brood is fed a light; feed morning and evening iu the coop they T
i will return without. any difficulty. The eoop should be used as _ 
a shelter until the poults are large enough to roost in the trees `· t
or on high poles. A wagon wheel placed on the top of a pole t  
makes satisfactory roosts. since each spoke sc1·ves as a roost. p ~ 
‘ Since no houses and eostly equipment are needed for turkeys V t
every person raising them should invest in a brooding coop. i
Oneiof the most; successful turkey raisers in the state started  
using this style of brood coop two years ago and after using it i 1
for two seasons has stated that it is far superior to any brood  
coop he has ever tried. lle calls attention to the fact that in t - i 
using this type of coop the turkeys are kept "elose to nature];  
since they roost on the ground while they are kept iu the coop  
In addition they are afforded protection from inclement weather  
and prowling animals.  
FEEDING POULTS i
Probably there are as many difl’erent methods of feeding . i
poults as there are turkey raisers. Most of these methods have  
proved at least fairly satisfactory where certain precautions are {
taken. Some of the most common causes of losses in young poults  
are chilling. feeding sooner than 4-8 hours. ovcrfeeding. and  
using wet, sloppy or spoiled feed.  
The ration fed by one of the most successful turkey raisers  
in the middle west should serve as a guide.  
For the first 48 hours nothing is fed, the poults remainin;z‘  
quietly in the nest for the tirst 2-L hours. Having first cleaned  
out the shells remaining in the nest the hen and her brood are A  
transferred to the pen that has been made ready for them. lf  
the co0P in which the hen is to be confined has been used before.   .
it should be cleaned and disinfected. On the morning of the  
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Q _.     , 10 Ifcntuclcy E.rtensz'0n Crireulor N0. 178  
  iigq.     second day that tl1e poults are 111 the1r pen, tl1ey are fed a piece  
f`   gjt [  of stale ligl1t bread two inches square dHCl_O11€ i11el1 tl1iek for  
  i every twe11ty poults. Tl1e bread is soaked in sour n1ilk, altho  
  A‘·'_ T     S sweet milk would be just as good, but one ea11 always l1ave sour  
      . milk. Squeeze as much of the 111ilk out as possible, leavi11g the  
  i       { bread so it will cru111ble well. Add to tl1e bread a illl1‘(l of a tea- ·,
   * i   spoonful of elea11 sand, and a pinch of so111e good poultry regu-  
  _‘‘t   A lator. "··.
    This feed is given the poults four or five times a day for Y
    i,`_[_   tl1e first te11 days. Spread tl1e feed 011 a clean board about three “
  .<>i     A feet lo11g 21ll(l six i11cl1es wide, so that all poults can get to the °_i,
t· .`   `’``,     feed and 11ot ovcrerowd. At tllé first meal it is so1neti111es neces- Q
  sary to teach the poults to eat. Do tl1is by allowing so111e of the if
      bread to stick to tl1e lingers and holding it so that the poult can in
    see it. It will not take tl1e111 long to see what is wanted. After
jg     tl1e first ten days feed only two times a day, giving tl1e111 as much .
    lll the two feeds as fornierly i11 four or five. 1
    After the poults are four weeks old continue feeding two ,.
  times a day, chick grain at night and soaked bread in tl1e morn- A
  ing, increase the amount of bread as the poults grow. Here is I.
l   - where o11e must be careful and 11ot overfeed. The poults should y
      be kept hungry. lf tl1e clover o1· g1·ass sod is not very good, feed q
  a small amount of green food. If tl1e sod is fresh and good, tl1ey
  --i=   E will get all the green food that is 11ecessary. 0110 important
lf;  V;). thing is not to feed the bread on lllG ground or allow any of it _
ti     » to lie there Etlltl beco1ne I110l(ly. The feeding trough or board
    ,,ir     must be kept clean. Wasli it Ofl€11 a11d set it i11 tl1e sun to dry.
  A small pan of chick size charcoal is very good, keep it i11 the
 { pen all tl1e ti1ne. Let tl1e poults have water or n1ilk, milk pre- .
    ferred (either sour or sweet) for tl1e first six weeks. It is a good
  plan to add one tablespoonful of Epsom salts to each quart of
        drinking water frequently.
  lt is generally known to turkey raisers that new soft 001*11
  will kill you11g turkeys. Early i11 tl1e fall it is best to keep tht?
  turkeys out of the eornfield, if possible, but if they get green
 1; ey · · , - , . , . ‘
  corn and have 1nd1gest1o11, usually a tablespoonful of casto1 01l
    w1ll save them. However, tl1ey must be treated as $0011 as they
I   2*2* `l ,
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 cl
J
Turkey Pointers 11 `  
L Picgc show signs of sickness. New corn should never be fed turkeys  
Ck fm- until it has dried out thoroly. Consequently, they should be fed , l
y altho and fattened in the fall on old eorn. lf it is impossible to fence i
YE. Sam the turkeys away from the green eorn, they should be fed (the i
ug the lirst thing in the morning) a mixture of whole oats and old eorn 2
{ H tmp liberally, so that their appetite for grain will be well satisfied be- i l
V- 1.(,gu_ fore they roam to the eorn field. E
:
lay for LICE AND MITES l  
T TlU`<‘€ Lice are the eause of the loss of many poults each year. 1
to Tlw Wlien a hen is set she should be thoroly dusted with sodium » A!
s neces- iiuoride and this repeated at least two days bei`ore the hateh is  
· ot the due. If lice do get on the poults it is best to put a little melted  
ult ean lard on the head of each one when they go to roost at night. The l
. Alle? hen should be dusted again with sodium liuoride before she is let l
is much out the next morning. l)o not dust the hen at night as some ot i
the iiuoride might get into the eyes of the young poults. · T · 
UIQ l“`0 The brood eoops should be kept elean and tree troni mites.  
V 1¤m`ll‘ This ean be done by spraying the eoops thoroly with a 5 per cent  
U<*1`<’ 1* solution of some good stock dip before the hen and poults are put  
i“l“’“l‘l in. Thirteen tablespoonfuls of the dip to one gallon of water  
ml li;""l makes a solution ot this strength. l
o< , t ley  
l]l0l‘l`€illl   1
_ , l
;§b;§l_1£ Biehloride ot mercury (corrosive sublimate) is a. good  
L to dw. remedy foilintestmal troubles. It should be used at the rate ot {
gt in thc   gram (lo grains) to 1 gallon of water. The water should be  
lnk PN)- 111 ii. eroeli, granite or wooden vesselt as the mereury will eat tm  
. or iron eo11ta111ers. Tlns solution is poisonous to stoek and s
S a wml human beings. Extension Cireular 165 "Blael