Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1873-12-18
How to Prepare Turkeys fer
- Market. r......s.

Farmers in Vermont who have pout-
try to sell may be pardoned for wishing
to procure the highest price, and may
find some useful hints in the following
communication to a Boston paper:
I see it stated that Rhode Island fur
keys are worth more in. the Boston mar
ket than any others. Why. is This. so it
may well be asked. Simply, j answer,
because turkeys are fed, especially la
the. south part of that State, on hard In
dian corn Instead of meal, barley, oats
or other kinds of food, and because they
are picked without being scalded in hot
water, and their inwarts removed i'm
mediately. There is almost as much
difference in the bird prepared in this
way and one that is fed otherwise and
dipped into hot water (to save two min
utes' labor in pieking9 and then left to
swelter week with the inwards un-
drawn, as is the case with the most that
are brought to the New York, Philadel-
phia and other markets, as there Is be-
tween w0odCock and a crow. -..
he flesh of animals and birds partake
more or less of the quality of their food.
The delicious ortolan of Europe, the rice
bird of Georgia, the reed bird of Della
ware and the bobolink of New England
are said to be one and the same bird,
varying in plunlage and flavor in each
locality because of the difference of
climate and food. ... l..l.
But why it may be asked, is not In
dian meal as good as Indian corn to fat
ten turkeys upon Simply, / might
answer, because experience proves that
it is not But as modern scientists are
10th to accept facts that are not founded
on theories, | may say that the reason
of this may or may not be from the fact
that both theory and experience attest
that three bushels of Indian meal will
make more flesh when fed TO a turkey or
a pig than four bushels of unground
corn. In both cases the finest and most
delicate elements of the grain are the
first to be eliminated from the stomach
and converted into flesh, the grosser fol-
lowing after on descending scale.
Take a turkey that has free, wide
range, where grasshoppers are plenty ia
their season, feed it well with Indian
corn and sweet apples only elf the latter
are handy until December, shut it away
| from food for twenty-four hours, then
| (handling the. sacred thing tenderly) tie
a stout cord around its legs and hang it
to spike in the beam under your barn,
/. let one artist hold its wings firmly in
| each hand whilst another gently bleeds
/ it at the throat, pick it dry whilst warm.
/ draw its inwards ditto, let it hang. In a
cool place. for two nights. only, roast it
/ before bright: hot, wood fire, turning
] the spit often to- keep the juices from
! eongesting on the surface OF elsewhere
set It on a table garnished, If you fancy
!. or s.natare VIII, with woodcock, canvas
backs, rail and ortolan, and il you once
/, get q taste of. that turkey you will lei
every other delicacy before you go tc
i the dogs rather than desecrate your pal.
ates with trash SO inferior to that king
of all game, corn fed, dry dressed,
/. well cooked Rhode Island turkey. 4
hen, like Hyperion to. a Satyr,p Is this
| to the vile thing called by the same
name, that is found in the New YorA
| and Philadelphia markets-fatted or
meal, bran, barley, oats, potatoes ane
4 swill, parboileds before. its feathers arr
i .plucked, and. left. for days and perhap!
weeks undrawn, until: the disgusting
4 mass becomes. saturated with. its owl
.odure and rendered unfit for any stom
ach but that of a garbage eating hotten
tot or worin-fed digger Indian; -, /: