New Ulm review. (New Ulm, Brown County, Minn.) 1892-1961, 1900-11-28


ss1rurIud when We took over their terri.
tory, they fell heir to all the American
Ie.insfitutio Ike Washing tom s birth
Iday, the glorious Fourth and especially
sSzssS
The burning question with them
/ about this time is how to observe the.
day properly after the Yankee fashion.
"a la Americana 3 Though not gener-
i ally known, the island possesses in its.
native fauna the requisite resources
! for the festal viands, and if the writer
! We're there he would not ask for 4
| vide if he were allowed free range Of
forest and shore. TO begin with, al
] though there is. very little game in.
Porto Rico (such has been the sharp
!. competition for a. mere living among.
I the wretched inllabitants), there is
enough to satisfy tile ordinary sports
man who knows where to look for it.
There are no wild turkeys, to be sure,
! but there are some that have run wild
from the farm and are what are known
as ''payos del monte,'' or domestic
fowls that have '.flown the coop and
turned Injun' They are not so large
as our native turkeys and are rather
disposed to be skinny. but their flavor
. is good, and, if they have been feeding
; on the seeds of certain, palms and
shrubs, constitute food fit for any one
% # .. r. -
Then there are the wild guinea fowl
occasionally found in the iungles along
!; the rivers where they have left the
! farms and taken to the bush. There
is nothing on earth more delicious of
| the fowl kind than a nice tender pullet
/ that has raised itself on what it. could
pick UP in the woods and pastures
without having been made tough and
rank from being overhunted.
! So there are two kinds OF meat indig-
! enous to the island which if we were
there we could have for our Thanks
: giving dinner. If you want another,
why there is the armadillo, which is
not SO very bad if cooked in it's shell
and served up in it's own sauce. It
X. IL.
Ily prepare the armadillo and remove
! from the flesh that distinctly earthly
! smell it has acquired through a life
time of digging in the ground.
Then, again, if one is not too fastid-
ious, he can find a delicious tidbit III
I the quaillike flesh Of the iguana. This
/; is a sort of land lizard. which attains
to the length Of five or six feet and
looks SO much like good old fashioned
dragon. such as the Chinese are wont
to depict in their arts. that one might
| have qualms about eating it. The
! meat is tender, like young chickens.
and, except for it's musky odor, like
that Of the alligator, it might be taken
! for chicken if properly served. If used.
however, have it stewed and as much
as possible disguised by the addition
! Of vegetables, otherwise it might be
taken for what Sir Walter Raleigh
| called it once-'a verie uglie serpent"
| Now and then among the sea grapes
on shore or in the hill copses may be
found a species Of pigeon and wood
dove. the former quite abundant in
! adjacent Islands and the latter reSem-
! Dnng'a PARTRIDGE. Either or both these
would be very nice broiled on toast
and served as side dishes. provided
they can be obtained. The old recipe
| Of first catch your hare Of course
| will have to be observed. But as there
| are no lares or even rabbits wild in
| Porto Rico the application may be
made to the doves and pigeons.
But, assuming that one Of them be
! found, there will be four kinds of meat.