The Louisiana cotton-boll. [volume] (Vermilionville [i.e. Lafayette], Attakapas, La.) 1872-1883, 1874-07-08
Whole Corn for Fattening.

A Rhode Island correspondent OF the
Boston Journal says that the reason
Rhode Island turkeys are worth three
cents per pound more III market than
any others is because these turkeys are
fattcned, especially in the pArt o.
| that state. on hard Indian corn instead
of meal, barley, oats or other klndS OF
food, and because they are picked WIN,
out being scaIdcd i'll hot water, n
their inwards removed lmmedlately-
There is almost as much difference III
the bird prepared in this way and one
that is fed otherwise and dipped INT"
hot water ito save two minutes labor IN
picking), and then left to swcIt"r a week
with its inwards uudrawD, rs IL h case
with most that are brought to the New
York, Phi ade!phia and other markets,
as there is between a wOOdcoCk and Il
crow.
So, too. if a hog be fed solely on hard
corn and water, its meat will be as far
superior 10 that fattcd on meal or other
soft food as real pure Orange county Is
to distillcry or swill milk. Why are
Cincinnati hams so celebrated 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 tn" IuIces
of sweet, hard wild nuts and UDground
Indian corn.
Take Il turkey that has Il free, wild
range, where grasshoppers are plenty
in their season : feed it well with Indian
corn and sweet apples only Of tn" lat
ter are handy uutll December; shnt 1t
away from food for t~wenty-fOur hours,
then ChaudIing the sacred thing tender
lv) tie u stout cord around its legs and
hang it to a spike in the beam under
Your barn; let one artist hold IFS wings
firmly in each hand, while another gent
" Hccds it at the throat pick it dry
while warm draw its inwarls ditto
let it hang in a cool place for two nights
only roast it before a bright, hot wood
fire, turning the spit often to keep the
Juices from congcstiug on the s]urfacc or
elsewhere; set it on Il table garnlshed,
if your fancy or nature will, with
woodcOck, canvas-bncks, rail andorrolnn,
and if Won once get Il taste of that tnr-
KEY vOu will let every other dclicacy
before you go to the dogs rather than
desecratc your pnlates with trash so in
ferior to that king of all game, n corn
fed, dry-dressed, well-cookcd Rhode
Island turkey.
So, too, take a twelve-months' old
barrow, plaoo 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 you
will have pork to eat with your capon
that is firm. transparent, rosy, sweet
and delicate. 50, again, take the hams
of such a hog, ire them we'll with
blown salt aud saltpetcr, smoke them
with clean fresh c0rn-cobs and nothing
else Getting them cool off nights until
they attain the complexion of a hazel
nut, or of ono of Titian's most char
acteristic portraits Il trifle subdued.
Then boil it slowly, and when thor
oughly done Yet it stand a 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 TO the
best Westphalia, North Carolina. New
bold or Cincinnati bacon.