He said, too, that if a turkey were shut up in a well-lighted place, it would fret itself, running to and fro, particularly if it heard other turkeys calling to it.
The food for fattening turkeys, said Tibbetts, should consist of a warm dough, made from two parts corn meal and one part wheat bran.

To a quart of such dough he asserted that a tablespoonful of powdered eggshells should be added, also a dust of Cayenne pepper.

And if a really perfect food for fattening poultry were desired, Tibbetts declared that a tablespoonful of new rum should be added to the water with which the quart of dough was mixed.

A wonderful turkey food, no doubt! Tibbetts also told Halstead to take a pair of sharp shears and cut off an inch and a half of his turkey's "quitter," if it were too long and bothered him about eating.

If the turkey grew "dainty," as Tibbetts expressed it, Halstead was to make the dough into rolls about the size of his thumb, then open the bird's beak, shove the rolls in, and make him swallow them--three or four of them, three times a day.
Halstead came home from the Corners and made a quart of dough according to the Tibbetts formula.