American turkey-growers are starting a drive to popularize the red-wattled bird as a year-round food, Frank G. Chambers reports in the current issue of the Harvard Business Review.
The turkey, Chambers maintains, is "particularly adaptable to mass production."
Harvard has apparently already gone in for turkey on a nine-months' basis; Royq L. Westcott, manager of the University dining halls, yesterday revealed that last year he bought 16 tons of turkey for Crimson consumption.
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