Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1881-12-30
MisGellamenMs.
THE CHRISTMAS BIRD.
OUR NATIONAL TURKEY---soME POINTS
ABOUT HIM.

From the PHILADELPHIA Star.
Our national bird is not so much the
eaglo--which few of US ever see, OK
cept at the Zoo, or rarer still, on tho
gold pieces--but the more savory, the
more festive turkey The turkey may
not soar so high in patriotic sense, but
he touches the national heart more ten
derby, especially at this Christmas time,
when men are so susceptible to the ten
derest influences Of life
Some writer's assert that turkeys were
known to the ancients; but u writer in
the New York Era tells us this is an
error. 1t is nice question, too, who
first introduced the turkey into France,
and when The honor has been as
crbed to Jaques Ceur, the treasurer Of
Charles VII. but this mistake. ! Ac-
cording to Champier the turkey was
only known in France just prior 20
1860. Brillat Savarin thinks that the
turkey was introduced in Europe toward
the end of the seventeenth century, and
that it was brought from America by
the Jesuits, who bred them on farm
near Bourges Men, says Savarian,
who pretend to be wiser than their bet
tefs, have asserted that the turkey was
known to the Romans, that it was served
up at the marriage Of Charlemagne, and
that it is incorrect to attribute to the
Jesuits the honor of this savory impor-
tation. In many parts of France jesuitc
is familiar name for turkey. The very
name in the French language would
seem to attest its American origin, for
this country was formerly designated
Indies observation-disclosures dindon. BE
sides this is the only country wbe:e the
turkey is found wild.
A turkey in prime condition, properly
cooked, is dish of which few persons
refuse to partake. The young hen
turkey, plump and fat, is usually pre-
ferred though young "Tom," being
larger, and weighing from ton to fifteen
pounds, can hardly be surpassed when
well roasted The old turkey is best
for boning, and is excellent when boiled
Wild turkeys are always TO be found in
the markets during the winter season.
Their flesh is darker than the tame, and
have gamey taste. A Capon turkey,
however, is the most delicious Of all,
being more tender, succulent and finer
favored. A turkey gobblcr, two years
and eight months old, was presented 10
Mr.. Buchanan at his Inauguration, says
Colonel Devoe. which weighed thirty
four pounds He was not served up at
the Inauguration, but was left ~ strut
around the garden Of the Presidential
mansion, much to the terror Of the small
boys who yenturcd into the enclosure.
llo was doubtless looked upon us nom
Der Of the kitchen cabinet Another
turkey scDt to President johnson for
his New Years table. January, 1866,
although not quite two years old weighed
forty-seyen pounds, Every caller, it is
said, received portion Of il, and what
they did not cat that day the cook next
morning fried.
Not every one, however, knows how
to fry turkey: Cut in neat pieces the
remains OF the turkey. make batter of
beaten eggs and fine bread crumbs, sea-
soned with pepper, salt and pounded
mace or nutmeg, add a few sprigs Of
parsley mintcd; dip the pieces Of turkey
into this and fry them light brown -
Take a good gravy, thickened with -four
and butter, and favored with mushroom
catsup. and pour over them Serve
with sippets and sliced lemon. Few
breakfast dishes are more delicious.
"rherc Is one thing to be said about
turkey" said farmer on Market street
yesterday to STIR representative, land
that is they don't tougher in proportion
TO their age, like other kinds Of poultry
Some ladies como to me, and are very
particular TO ask for young turkeys.
But no turkey will taste right n II is
eaten soon after il is killed. IL ought
10 be kept some days, II the weather il
cold enough"