Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1874-04-29

A Rhode Island correspondent Of the
Boston Joaraa' says that the reason Rhode
Island turkeys are worth three cents per
pound more in market than any others, is
because these turkeys are lattoned, espe.
cially in the south part Of that State, on
hard Indian corn, instead Of meal, barley.
oats or other kinds of food and because
they are picked without being scalded in
hot water, and their inwards removed i'm
mediatoly. There is almost as much differ.
ehce in the bird prepared in this way and
Que that is fed otherwise and dipped into
bot water TO save two minutes labor in
picking,) and then left to swelter o week
with its inwards undrawn, as is the case
with the most that are brought to the New
York, Philadelphia and other markets, as
there is between a woodcock and crow.
So, too, if a hog be fed solely on hard
corn and water, its meat will be as far su
perior to that iatted on meal or other soft
food us real pure Orange county is to dis
tillery or swill milk Why are Cincinnati
hams so celebrated Is their superiority
owing TO the method Of curing them soiely2
BY no means, but more to the quality Of
the flesh, which is made entirely from the
juices of sweet, hard wild nuts and ungrouud
Indian corn.
"Take a turkey that has free, wide
range, where grasshoppers are So plenty in
in their season; feed it well with Indian
corn and sweet apples only Of 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 while another
gently bleeds it at the throat pick it dry
while warm; draw its inwards ditto; let it
hang in cool place for two nights only
roast it before bright, hot wood fire, turn.
ing the split often to keep the juices from
congesting on the surface or elsewhere; set
it on table garnished, if your fancy or
nature will, with woodcock, canvas backs,
rail and ortolan, and if you once get taste
of that turkey, you will let every other del
icacy before you 60 to the dogs rather than
desecrate your palates with trash SO inferior
to that king Of game, a corn-led, dry
dressed, well-cooked Rhode Island turkey
So, too, take twelve months old bar
row, place him in roomy, sunuype keep
him wholly on hard corn and pure water,
with occasionally little salt, until he is
fat; kill and dress him nicely. and salt the
chimes 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, transparent, rosy, sweet aud delicate
So, again, take the hams Of such a hog,
cure them well with blown salt and salt.
petre, smoke them with clean, fresh corn
cobs and nothing else Getting them cool of
nights until they attain the complexion Of
a hazlenut, or of one of Ttian's most char
acteristic portraits a triae subdued. Then
boil it slowly, and when thoroughly done
let it stand night in the liquor, and you
will have the only thing Of beauty that is
worthy to be eaten of the same plate with
your Rhode Island turkey, and equal to the
Weslphalia, North Carolina, Newbold or
Cincinnati bacon.'