The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1874-04-16
Whole Corn for EatteniuE.

y 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 iatteued, especially in the south
part OF that State, on hard Indian corn
instead OF meal, barley, oats or other
kinds o! food, and because they are
picked without being scalded in hot
water, a ID their inwards removed inn
mediately. There is almost as much
difference in the bird prepared in this
way and one that is fed otherwise and
dipped into bot water to save two
minutes labor in picking) and then
left to swelter a week with its inwards
undrawp, as in the case with the most
that are brought to New York, Phila.
delphia and other markets, as there is
between woodcock and crow.
$50. too, if a hog be fed solely on
hard corn aud water, its meat will be as
far superior 10 that fatted on meal or
other soft lood as real pure Orange
county is to distillery or swill milk.
Why are Cincinnati hams SO celebrat-
ed2 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 Juice OF sweet, hard wild nuts and
uuground Indian corn. -
Cake turkey that has free, wide
range, where grasshoppers are plenty
in their season; feed it well with Indian
corn and swee, apples only (if the latter
are handy until December; shut it
awav from food for twenty-tour hours.
then (hauding the sacred thing TEN
derly) tie a stout cord around iss legs
and hang it to spike in the beam IN
der your barn.; let one artist hold It's
wings firmly in each hand, while an
other gently bleeds it at the throat; pick
dry while warm draw its inwards
ditto; let it hang in cool place for
two nights only; roast it bafore bright
hot wood fire, turning the spit often to
keep the juices from congestion on the
surface or elsewhere; set it on table
gsrnished, if your fancy or nature
will with woodcock, canvass backe,
rail and ortolsp, and if you once get q
taste of that turkey, you will let every
other delicacy before you 60 to the
dogs rather than desecrate your palates
with trash so inferior to that king oil
all game, a corn-fed, dry dressed, we'll
cooked Rhode Island turkey.
80, too, take twelve months ole
barrow, place him in a roomy, sunny
pen, keep him wholly on hard corn and
pure water, with occasionally a 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 yo'
will have pork to eat with your cspol
that is firm, transparent, rosy, swee
and delicate. So again, take the ham
OF such q hog, cure them with clear
resh corp-cobs and nothing else let
ting them cool off nights until the
attain the complexion Of hazlenut, Q
of one of Tltian's most characteristi
portraits q trifs subdued. Then bo
| i, slowly, and when thoroughly don
let it stand q night in the liquor an
} yo'sx i'll have the only thing OF beaut!
ths.is worthy to be eaten off the sam
plate with your Rhode Island tufke!
and equal to the best Westphall'
North Carolina, Newbold or Cincinna
bacon"