GRAHAM.
Turkeys want care, especially for the first two or three weeks. I feed graham and wheat bread, made by scalding the flour, making a very stiff dough, and baking in a hot oven; soak over night in cold water. I also give them plenty of young onions, cutting them up with scissors. Be careful not to let young turkeys out in the morning while the grass is wet. After the birds are two weeks old I feed wheat, but no corn until they are about a month old. I like hen mothers best, for turkey mothers are rangers, and do not take kindly to being kept in a coop. The bread will keep a week if made right, but do not soak more than will be wanted in a day, as it soon sours. I feed scraps from the table, such as potatoes and bits of meat cut very fine, but not much of the latter to young birds. I rarely lose a bird.—Mrs. E. Reith, in Homestead.