| 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 | | Selecting breeding stock | 6 | | Managing breeding stock | 8 | | Breeding pens or enclosures | 8 | | Mating | 9 | | Egg production | 10 | | Care of hatching eggs | 11 | | Feeding | 12 | | Combating diseases and pests | 14 | | Incubating turkey eggs | 16 | | Natural incubation | 17 | | Artificial incubation | 17 | | Raising poults | 18 | | Brooding | 19 | | Sanitation | 21 | | Litter | 22 | | Early development | 23 | | Marking | 23 | | Feeding growing turkeys | 23 | | Feed consumption and cost of growing | 28 | | Equipment for raising turkeys | 30 | | Containers for feed and water | 30 | | Houses and fences | 33 | | Protection against dogs | 36 | | Devices that prevent tail-feather picking | 36 | | Range management of growing turkeys | 37 | | Fattening turkeys for market | 38 | | Marketing turkeys | 39 | | When to market | 39 | | Selecting birds for market | 40 | | Withholding feed before slaughter | 40 | | Killing and picking | 40 | | Cooling | 42 | | Packing | 43 | | Dressed-turkey grades | 43 |
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