The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1877-11-30
THANKSGIVING DAY.
UOw nc Was Observed, with Some Notes
Intended for Remote Pesterity.

Vow 10 Was Observed, with Some Notes
Intended for Remote Pesterity.
From the exceptional dullness that psrvaded
ths thoroughfares and places of the city where
men most do congregate, we must assume that
yesterday was very generally observed as day
0f religious Thanksgiving. The stores were gen.
serally open. but did not appear to be overrun
with custom, while The people on the streets
seemed to have put off the eager weekday hustle,
and went about with Sunday department and
1oisurely air. In the North Thanksgiving Day
hAs become great occasion, second among the
yearly holidays only to Christmas, which 1t ia
made to resemble in the manner of its observance
u more respects than one. II 10 day, first, OF
Teligious observances, and then Ii is home
day--for good dinners and social cheer, for family
gatherings and saorfcial offerings to the Lares
and Penates, upon whose affairs the consecrated
turkey is offered with ceremonial piety.
Perhaps il may become question of curious
snterest to one Of Maoauley's Sandwich Island
ers," with an antiquarian turn, to know the pecu-
liar ceremonies attending the very interesting
sacrfce Of this sacred bird, and in order to save
him from error, we, who are contemporaneous
with the custom, deem 1t our duty to perpetuate
the correct details thereof To begin with, the
bird, which must be male, should be carefully
fed for Ut least month preceding the day of
sacrifice. his food being principally of some rich
nut, the best being the pecan, whose flavor may
be impaired to it's flesh. Some people ''stuf"
The bird. after the manner OF geese. whose Lvers
zre thus abnormally developed for making
pattes de foie gras, but this is not at
III necessary, as . healthy bird will
- a,a,o fat E,ol ixI.as
xolnDtarily. The custom OF bringing the animal
alive to the altar, and there saying it, has been
abandoned for many years, and now the habit is
. b kill the turkey and hang him in cool place
For at least two nights, if the weather is cold
enough, before he is prepared for eating. How
he is dressed and cooked is sacred mystery
known only to the high priests; but this much Is
known, that he should be roasted in an oven and
stuffed with trufaes, in the absence of this de-
icious tuber, with oysters, and served with q
rich gravy made OF "innards" OF the fowl, and
with aloe or plum jelly and celery and W sshed
down with champagne. Thus served, the turkey
is regarded by gourmands an announcement
bird-being too much for one and not enough fo-
two"
The bird should be brought to the table whole
and there carved, and, in the hands OF an expert,
this lie . most beautiful aud delicate operation.
An old writer, laying down the accomplishments
we'll, dance well and have q Voice for lady's
chamber;n to these should be added in our day,
and carve WE'LL" The thoroughly accomplished
host and man OF the world should be able to take
turkey upon his fork and only lay down the
x breast and back bones. The operation is most
difficult one and perfection can be attained only
Y IN atudy and practice, yet we shall endeavor to
describe II 30 that any one shall be able to ac-
quire II by following our directions. This task is
i by no means thsnkless or Improbable one, its
rewards being toe choice pieces, which but few
persons know. There tid-bits are, first the
wing, then the point of the breast with the pull-
4 ing bone" and then the "side" bone, and, for
stronger tastes, the back and parsons nose."
Th8implements necessary for the operation
are strong two-pronged steel fork and thn
broad bladed carving kuife, which should be very
4breast.bone, and the turkey lifted entirely from
the dish. First the wing should be taken of, and
an expert will do this at one stroke, starting at
the outside. Then the leg is taken off in zone
which consists Of cut back Of the leg, and then
simply pricing it off. Then the breast is carved
La cieaii., sh Slices To take off the "pulhng
bone" which lies ut the point OF The breast bone.
bone ia priced Off The side bone is taken eff
hyM similar process; the knife Is started at the
SIDE OF the ''parsoh's nose," and run along the
back bone for some three or four inches, when it
taxa off by simply lifting, it up
and breaking II where 1t joins the
more solid psrt of the carcass. This done the
3 dissection is complete, and the carver lays down
che Carcass 81 upon ms Iota' win serene ana
fhinu ia most excellent and artistic manner.
He points with pride to his cuts and feels that
praxitiles or Powers never made truer or more
s6esicste ones. He then serves out the breast sEd
otsr insipid parts to- the ladies' and all Is happi-
ssesa with him nnles there bs at the table some
rngracious wratcn whoipsists on having his favor
ffa cut.
But even OF this he can hardly be deprived II ne
has refined palate and doas not auss ass ao Inc
I've Int one from which circumstance, doubt
These are Inc only ceremonies that accompany
fhe sacrifice of the bird that 10 consecrated 70