The times. [volume] (Richmond, Va.) 1890-1903, 1897-11-14
Those FAMOUS RHODE ISLAND TURKEYS.
WHY So GOOD AND where EATEN.
Not Often Tasted Outside New England.
Curious Details About Breeding, Feed
ing and Marketing This Detachable
Morsel

Undoubtedly one Of the most delicious
morsels that ever passed the lips OF a
eourmet IS the Rhode Island turkey.
That statement may be called in ques-
fion by persons who remember having
ordered "Ehode Island turkey in restau-
rants and hotels and finding it very httie
different from any other turkey. bul Iel
them know that the announcement OF
"Rhode Island turkey ON a hotel menu
Is what "a leading pOultorer calls poetic
license" I'm fact only one motel ln New
York. 20 the best of my knowledge ana
belief. has served real Rhode Island tur-
kcv in it's public dining-room. That ho-
Tel last year had Rhode Island turkey
ON THANKSGIVING Day and Christmas,
but an through the season, with these
exceptions. even this estallismment serv
"a Philadelphia turkey to its guests.
in spite of the fact that New YORK
Is reputcd To- spend more money on lux
urics than amy half dozen DINER cues IN
the United states. not twenty-five per
cent. of the output of the Rhode Island
turkey farms ls shipped thither only
= stray bird or two goes west Of New
York. and tho chief market for the
Rhode Island bird is in Providence, Bcs-
ton. and the other cities OF New Eng
land. The men who handle turkeys IN
New York say that the taste or the
young generation is vitiated Another
reason FOR the failure of the Rhode Is
land turkey TO captivate New Workers.
20 they say. is that the new families
leave the marketing 10 their housckoop-
ers The old families did their own
marketing and knew just what they
bought.
After AN. tho principal reason for the
greater sale of other turkeys lies in their
cheapness. The Rhode Island Turkey
costs thirty-hVc cents pound. while the
Philadelphia bird brings twenty-five
cents. and tie Western bird fifteen or
sixteen cents. Where the palate is not
educated 10 appreciate the difference.
A. Is not surprising that the cheaper
bird should md the more ready eale.
The Rhode Island turkey costs in the
New York market from three TO six dol
lars. the ordinary turkey averages be-
tween S.25 and Sl.5o
Even AT these latter prices, what an
enormous amount OF money is invested
In the Thanksgiving bird! AT two Of our
great yearly fcasts-Ihankseiving and
Christmas-no table Is complete without
its turkey: and ana authority ON the
poultry market csualtes the value Of
the turkeys eaten during Christmas
week Boa Kew York alone at 100000.
The superiority of the Rhode Island
turkey is largely a matter OF science
The Rhode Island farmer breeds and
raises Dis turkeys on correct principles
lie continually introduces the wild strain,
breeding the wild turkey-cock with the
tame hen Food. also. has something to
do with the matter. This is in great de-
gree a question OF natural local
advantage. thc Philadelphia chicken. be
IL known. is actually the New Jersey
chicken and the Delaware chicken: and
there is some peculiar property in the
sand OF parts OF those two States which
makes the Philadelphia chicken the lin
est raised.
Now. the Rhode Island farmer has OBJ
served that the wild turkey possesses
a flavor superior TO that OF tho domestic
fowl That Is why he keeps up the wild
strain in his stock. But 1t must not be
supposed that the domestic turkey is
merely the wild turkey domestcated.