Weekly graphic. [volume] (Kirksville, Adair Co., Missouri) 1880-1949, 1883-12-14
The Turkey.


1t has been chronicled by trustwor-
thy writers that turkeys were first in
troduced into England in the time Of
Sebastian Cabot, from America They
were found in this country, running
wild IN large aocks. by the first settlers;
and the pioneers, especially in the Mid
die States, found them handy game,
easily captured, and furnishing luxu.
nous food. They were domestica,ed
without much difficulty and have ever
since occupied an important position
on festve occasions. a Thanksgiving or
Christmas dinner hardly being COM
plete and satisfactory unless a roast
turkey, III lis mammoth proportions,
occupied a conspicuous position on
the table. For over three hundred
years the turkey has held the position
as king Of table poultry. and his aristo-
cracy seems in fair way to continue
in an unbroken line. 1t seems that
domestication has not accomplished
so much change in the size Of these
bros as IN the color. Those breeders
who furnish the largest and most hardy
specimens at the present day resort to
the wild stock for cross, and the pro-
geny are mostly bronz or black in color.
The black, white, buff, and gray varie-
ties have been obtained by selection.
The black turkey should be black in
every feather; the shanks also black
or nearly black. It's an easy matter
to breed turkeys Of an uniform color
by rejecting all those showing a varia-
ton from the desired color when max
ing selections tor breeding. A flock
of black turkeys well bred present a
pleasing appearance on the account
Of the juxtapositlon ofthe bright red of
their wattles and the jet black of their
plumage. The subject of color being
so easily settled according to the taste
ofthe breeder, he should be careful to
maintain size, and increase the same
if possible by choosing the largest for
breeding purposes, only using males
Of large frame, not nearly related to
The temales.-Poul1yy WorH.
SMOKING HAMs.-The following
as to the proper mode of
meat by smoking are reopm-
by Professor Nessler: The
keeping qualities of smoked meat do
not depend upon the amount of smok-
ng, but upon the uniform and proper
drying of the meat. Smoke of high |
moisture and the conden-
5ation of water upon the meat are all |
INJURIOUS IN smoking meat With hot,
Try smoke the surface is dried too
'apidly; a crust filled with cracks is
ormed. the fat may partially .iquify.
md the drying of the interior of the
neat may be hindered. Bacon is Of
en- 'aet with that is brown to the depth
of au inch. or even more, simply be-
cause it was TOO warm or at times
moist .(sweating), either during the
or the subsequent storing. 1t
S doubtless Of considerable advantage
o roll the meat on its removal from
he salt, before smoking, in saw dust
" bran, or to stew it with either of
hem, since the crust formed in smok-
ng will not be so thick; and if mois.
ure condenses upon the meat, it re-
mains in the bran or sawdust, and the
,rown colorlng matter of the smoke
Ices not penetrate the meat. The bran
&C.. can easily be removed before us.
ng the meat. Warmth OF itself is not
egarded as injurious to smoked meat
{ moisture is absent and the air is not
90 confined. II a cellar is not dry,
moked meat will soon mould in it,
ven if covered with sawtlusl, ashes,
:harcoal, etc. A warm room is also
preferable for the preservation Of smok.
ID meat to such as are liable to great
of temperature, since in the
after moisture is liable to condense
,pon it. By far the best place, in
most cases, for keeping smoked meat,
S suitable smoke-house, in which it
emains dry without drying out entirely
IS it does when hung in a chimney.
which is often practised. A careful
observation, says the Manufacture,
md Builder, will be found serviceabie
o any one who lacks experience in
his branch OF domestic economy.