At the time when I removed to Kentucky, rather more than a fourth of a century ago, Turkeys were so abundant, that the price of one in the market was not equal to that of a common barn-fowl now. I have seen them offered for the sum of three pence each, the birds weighing from ten to twelve pounds. A first-rate Turkey, weighing from twenty-five to thirty pounds avoirdupois, was considered well sold when it brought a quarter of a dollar.
The weight of Turkey hens generally averages about nine pounds avoirdupois. I have, however, shot barren hens in strawberry season, that weighed thirteen pounds, and have seen a few so fat as to burst open on falling from a tree when shot. Male Turkeys differ more in their bulk and weight. From fifteen to eighteen pounds may be a fair estimate of their ordinary weight. I saw one offered for sale in the Louisville market, that weighed thirty-six pounds. Its pectoral appendage measured upwards of a foot.
Some closet naturalists suppose the hen Turkey to be destitute of the appendage on the breast, but this is not the case in the full-grown bird. The young males, as I have said, at the approach of the first winter, have merely a kind of protuberance in the flesh at this part, while the young females of the same age have no such appearance. The second year, the males are to be distinguished by the hairy tuft, which is about four inches long, whereas in the females that are not barren, it is yet hardly apparent. The third year, the male Turkey may be said to be adult, although it certainly increases in weight and size for several years more. The females at the age of four are in full beauty, and have the pectoral appendage four or five inches long, but thinner than in the male. The barren hens do not acquire it until they are very old. The experienced hunter knows them at once in the flock, and shoots them by preference. The great number of young hens destitute of the appendage in question, has doubtless given rise to the idea that it is wanting in the female Turkey.
The long downy double feathers[1] about the thighs and on the lower parts of the sides of the Wild Turkey, are often used for making tippets
- ↑ The peculiarities in the structure of the plumage of different species of birds might, if duly attended to, prove of essential service to the systematic ornithologist, as conducing, along with other circumstances, to the elucidation of the natural affinities of birds. On this subject, I would refer the system-makers to the valuable observations of Mr. Macgillivray in the Edinburgh New Philosophical Journal for 1828.
