The origin of the popular name, turkey, appears to be the confusion at
first unaccountably subsisting relative to the identity of the bird with
the Guinea fowl, which was still scarce at the time of the introduction
of the turkey. Some, however, say that the name arose from the proud and
_Turkish_ strut of the cock. There is a question whether the domestic
turkey is actually a second and distinct species, or merely a variety of
the wild bird, owing its diversity of aspect to circumstances dependent
on locality, and consequent change of habit, combined with difference of
climate and other important causes, which are known in the case of other
animals to produce such remarkable effects.
[Illustration: THE DOMESTIC TURKEY.]
The _varieties_ of the domesticated turkey are not very distinct; and as
to their relative value, it is, perhaps, difficult to give any decisive
opinion. Some suppose that the _white_ turkey is the most robust, and
most easily fattened. Experience has, however, shown to the contrary.
The pure white are very elegant creatures; and though very tender to
rear, are not so much so as the white pea fowl. Most birds, wild as well
as tame, occasionally produce perfectly white individuals, of more
delicate constitution than their parents. The selection and pairing of
such have probably been the means of establishing and keeping up this
breed. With all care, they will now and then produce speckled birds and
so show a tendency to return to the normal plumage. It is remarkable
that in specimens which are, in other respects, snow-white, the tuft on
the breast remains coal-black, appearing, in the hens, like a tail of
ermine, and so showing us a great ornament. The head and caruncles on
the neck of the male are, when excited, of the same blue and scarlet
hues. The bird is truly beautiful, with its snowy and trembling flakes
of plumage thus relieved with small portions of black, blue, and
scarlet. They have one merit--they dress most temptingly white for
market; but they are unsuited for mirey, smokey, or clayey situations,
and show and thrive best where they have a range of clean, short
pasture, on a light or chalky subsoil.
The _bronze_ and _copper-colored_ varieties are generally undersized,
and are among the most difficult of all to rear; but their flesh is,
certainly, very delicate, and, perhaps, more so than that of other
kinds--a circumstance, however, that may partly result from their far
greater delicacy of constitution, and the consequent extra trouble
devoted to their management.
The _brown_ and _ashy-gray_ are not particularly remarkable; but the
_black_ are decidedly superior, in every respect, not only as regards
greater hardiness, and a consequent greater facility of rearing, but as
acquiring flesh more readily, and that, too, of the very best and
primest quality. Those of this color appear also to be far less removed
than the others from the original wild stock. Fortunately, the black
seems to be the favorite color of Nature; and black turkeys are produced
far more abundantly than those of any other hue.
The turkey is a most profitable bird, since it can almost wholly provide
for itself about the roads; snails, slugs, and worms are among the
number of its dainties, and the nearest stream serves to slake its
thirst. To the farmer, however, it is often a perfect nuisance, from its
love of grain; and should, therefore, be kept in the yard until all
corn is too strong in the root to present any temptation.
Notwithstanding the separation which, with the exception of certain
seasons, subsists between the cock and hen turkey in a wild state, they
have been taught to feed and live amiably together in a state of
domesticity. The former, however, retains sufficient of his hereditary
propensities to give an occasional sly blow to a froward chicken, but
that very seldom of a serious or malicious character.
One reason why the turkeys seen in poultry-yards do not vie in splendor
of plumage with their untamed brethren is, that they are not allowed to
live long enough. For the same cause, the thorough development of their
temper and disposition is seldom witnessed. It does not attain its full
growth till its fifth or sixth year, yet it is killed at latest in the
second, to the evident deterioration of the stock. If some of the best
breeds were retained to their really adult state, and well fed
meanwhile, they would quite recompense their keeper by their beauty in
full plumage, their glancing hues of gilded green and purple, their
lovely shades of bronze, brown, and black, and the pearly lustre that
radiates from their polished feathers.