Orangeburg times. [volume] (Orangeburg, S.C.) 1872-1875, 1874-07-02
I whole Corn for Pattening.

A Rhode Island correspondent Of the |
Boston Journal says that the reason
Rhode Island turkeys are worth three
cents per pound more in market than
any others is because these turkeys are
fattened, especially in the sonth part of
that state, on hard Indian corn instead
of meal, barley, oats or other kinds of
food, and because they are picked with
out being scalded in hot water, aud
their inwerds removed Immediately.
There is almost as much difference in
the bird prepared in this way and one
that is fed otherwise and dipped into
hot water Ito save two minutes labor in
picking), and then left to swelter week
with it's inwards undrawn, as is the case
with most that are brought to the New
York, Phi, ade!phia and other markets,
as there is between woodcook and
crow.
So, too, if q hog be fed solely on hard
superior 10 that fatted on meal or other
soft food as real pure Orange county is
to distillery or swill milk. Why are
Cincinnati hams 80 celebratedP Is
their superiority owing to the method
of curing them solely? BY no means,
but more to the quality of the flesh,
which is made entirely from the juices
of sweet, hard wild nuts and unground
Indian corn.
Take turkey that has free, wild
range where grasshoppers are plenty
in their season feed it we'll with Indian
corn and sweet apples only (if the lat
ter are handy until December; shut it
away from food for twenty-four hours,
then (hnndling the sacred thing tender
ly) tie a stout cord around its logs and
hang it to spike in the beam under
your barn; let one artist hold its wings
firmly in each hand, while another gent
" bleeds it ut the throat; pick it dry
while warm, draw its inwards ditto !;
let it hang in n cool place for two nights
only roast it before bright, hot wood
FIRE, turning the spit often to keep the
juices from congesting on the surface OF
elsewhere; set it on @ table Earnished,
if your fancy or nature WILL with
woodcock, canvas backs, rail and ortohn,
and If you once get taste of that tur-
key you will let every other defcacy
before you go to the dogs rathec than
desecrate your palates with trasl so in
ferior to that king of all game,a corn
fed, dry-dressed, well-cookes Rhode
Island turkey.
So, too, take twelve-m,hths' old
barrow, place him in fomy, Sunny
pen, keep him wholly on had corn and
pure water, with occasionally little
salt, until he is fat kill odd dress him
nicely, and salt the chipss down with
plenty of Turks Island salt within
thirty-six hours of his exit, and you
will have pork to eat With your capon
that is firm, transparnt, rosy, sweet
and delicate. So, again, take the hams
Of such hog, cure them we'll with
blown salt and saltIeter, smoke them
with clean fresh cori.cobs and nothing
else Getting them c,ol off nights until
they attain the complexion Of hazel
nut, or OF one OF Titian's most char
acteristic portraits trifle subdned.
Then boil it sloQly, and when thor
oughly done let j stand night in the
liquor, and you will have the only
thing Of beauty that is worthy to be
eaten off the same plate with your
Rhode Island turkey, and equal 10 the
best Westphaia, North Carolina. New
bold or Cincinnati bacon.