Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1874-11-18
nailu Nenllebet yournal.
WHOLE CORN FOR TURKEYS AND NOES.

Mr.. Thomas Il. Hazard, of Rhode Island,
has written suggestive letter, in which
he undertakes to explain why it is that
Rhode Island turkeys are worth in the
BOSTON market three cents per pound
more than those from any other locality
The simple reason, according to this au-
thority. is that they are supplied, espec-
ially in the south part of the state, with
hard Indian corn instead of meal, barley,
oats. or other TODD, and because they are
nicked without being scalded in hot water,
and their inwards removed Immediately.
There is almost as much difference, MIR.
II. asserts, in the bird prepared in this
wav and one fed otherwise and dipped in
hot water Ito save two minutes labor in
picking), and then left to swelter with its
inwards undrawn Gas is case with the
most that are brought to the New ork,
and Philadelphia and other markets), as
there is between woodcock and a crow.
So, too, if the hog be fed solely on hard
corn and water. its meat will be as far SUI
perior to that fatted on meal or other soft
food-as real pure Orange country Is to
distillery or swill milk. Why are CIncln-
natl hams so celebrated ? Is their superb
ority owing to the method OF curing them
solely By no means; but more to the
quality of the flesh, which is made entire
" from the iucies of sweet, hard, wild
nuts and unground inGian co.
Take a turkey that has free, wide
range where grasshoppers are plenty III
their season, feed it well with Indian corn
and sweet apples until December, shut it
away for twenty -four hours then (hand-
ling the sacred thing tenderly) tie a tout
cord around its legs and hang it to spike
in tae beam under your barn, let one
hold its wings firmly in each hand, While
another gently bleeds it at the throat
pick il dry while warm, draw its inwards
ditto, let it hang in cool place for two
nights only, roast ii before bright, hot,
wood fire. turning the spit often to keep
the juices from congesting on the surface
or elsewhere /; set 1t on table garnlshed,
if your fancy or mature will, with wood
cock. canvas-backs, rail and ortolan, and
if you once get a taste of that turkey you
will let every other delicacy before you go
to the dogs rather than desecrate your pal
atcs with trash SO inferior to that king oil
all game. corn-fed, dry-dressed. we'll
cooked Rhode Island turkey. A turkey
like Hyperion to Satyr' is this TO the
vile thing called by the same name found
in the New York and Philadelphia mar
kets.-fatted on meal, bran. barley, oats,
potatoes and swill, parboiled before its
feathers are plucke6, and left for days
and perhaps weeks undrawn. until the dis
gushing mass becomes saturated with its
own ordor, and rendered unfit for any
stomach but that of a garbage eating Hot
tentot or worm-fed Digger Indian.
So, too, take a twelve-months' old bar
row, place him in a roomy, sunny pen,
keep him wholly OH hard corn and pure
water, with occasionally little salt, until
he is fat kill and dress him nicely, and
salt the shines down with plenty of Turks
Island salt within thirty-six hours of his
exit, and you will have pork to eat with
your capron that is firm, transparent, rosy,
sweet and delicate, one pound of which
would have been priced more by Epicurns
or any other man of gentle breeding who
has conscientious palate than thousand
of such salt, pallid, habby, tainted, slush-
fed stuff as is often placed on the tables OF
our first-class (9) hotels and restaurants.
So, again, take the hams Of such hog,
cure them well with salt andl salt-petre.
smoke them with clean, fresh corn-cobs
land nothing else, letting them cool off
nights until they attain the complexion
of halle nut, or of one of Titian's
most characteristic portraits q trif1e sub
dued. 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 it worthy to be eaten off
the same plate with your Rhode Island
turkey. and equal to the best Westphalia
North Carolina, Newbold or Cincinnati
honon