The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-11-25

when the hunters returned heavily Ia
den with his kindred and kind. A good
ly meat to give thanks for, truly, and
one not to be used as a medium for
French or other extravagances for prov
ing the flavor.
The meat of the domesticated bird
may be greatly improved by special
feeding and care.
The turkey is by nature a clean feed
ed and, more particular in regard to
his surroundings than other poultry.
Except for the finer flavor, larger
quantity of white meat and in most
cases, more fat in the turkey than
chicken, there is little difference in the
food value of the meat of these fowl,
the conditions in regard to care and
feeding being the same. But no amount
of care in feeding will give to the do
mesticated turkey the flavor and texture
of the wild turkey, which roams unmo-
Tested in the freedom of the woods, where
nature spreads before him such choice
daily fare as wild berries, seeds, nuts,
spicy, pungent buds and fragment gras-
ses. No wonder. when the great day
comes, that the spring matched bird
nearing maturity, plump, and with It's
tender juicy flesh favored to a nicely
by the subtle forces that nature en-
ployS, and which no mortal may hope
to counterfeit. No wonder, we repeat,
that the epicure is wiling to pay twice
as much for the wild bird, so reared,
than for the finest farm or yard raised
turkey in the market.
SELECTING THE TURKEY.
A late spring or summer putt is TO
be preferred to the older and larger
birds, but they must be well feshed and
with plump breast. Old gobblerS are
never good, and, as a rule, young hen
turkeys are preferred. See that the eyes
are bright and full-the legs black and
smooth and supple. The young gobbler
has short soft spurs; the old birds are
bony and hard. If the legs are rough
and reddish the bird is not young.
For dressing and cooking turkeys APP
ply the same general rules as tor chlcK-
en-. If a city dweller, the housewife may
be saved much labor if she buys her
| turkey of a first-class dealer. who Will
SINCE and draw and also remove the leg
tendonS, a difficult process for the aver
age cook, and yet one that greatly I'M
proves the "drumsticks." You may also
have your bird sent home boned and
trussed for the stuf1ing, but it is best to
attend to the latter and other minor
details yourself, as few of the poultry
dealers remove the lungs or the kidneys
found Embedded in the holloWs OF the
| bones in the back. See, too. that the
wind-pipe is removed and craW cavity
carefully cleaned.
The outside of the bird must be care
fully washed or scrubbed with a SOFT
brush after smuggling. The inside, II the
/ bird is fresh and carefully drawn does
not need more than wiping out with a
damp cloth. But. if necessary to rinse,
do it quickly and Immediately wipe dry
The neck of the bird should be cut off
at the top of the breast without cutting
/ off the skin, which should be drawn
down. after stuffing, and fastened under
/ the tips of the wings when trusslng;
fastening either with skewer of cord
and trusting needle. The liver, heart,
neck and gizzard are used in the stuff
! fling or for a soup or gravy or may go
| into a mixture of forcemeat for balls to
decorate the turkey when dished to
serve. When the entire preparation ex-
| cept the killing depends on you, ory-
| pick the bird remove all p1nfeathers
and broken quilts in the skin, and SINCE
using a few teaspoonfuls of alcohol
poured into a fireproof dish, or the hame
| of the gas stove or convenient gas jet.
Lighted paper is another expedient, but
one not to be resorted to II the other
| conveniences are at hand
| Remove the head, then cut the skin OF
! the neck down the back to the shoul-
| ders, turn the skin down over the breast,
exposing the gullet and windpipe. Sip
the finger carefully around the craw,
| which should be nearly empty, loosen 1t
and draw it and the outlet and pipe out
clear and clean. Then cut off the neck
as directed.
Next make an incision zin the skin
under the rump and near the vent, large
enough to admit two fingers (some
make the opening at one side, so tnat
the leg, " hen the turkey is tFussed'
covers it from sight, Insert nnger
and carefully loosen the internal Or
gans first from the breast bone, tnen
passing around to the back, under the
liver and heart, at the same time work
ling with finger of other hand at the
neck opening until all are Iree ,t tax
tly draw it down and out, bringing all
I. the rest with 1T. >,
Remove the liver and cut out the gall
bag without breaking or the bitter
L. ~ As7r IF
Remove the heart, cut open, trim ahu
remove the blood inside, then Wltnout
moleSting the contents OF the Slzzaru
slip the point of sharp knl1e unoel
the tough muscular skin OUTSIDE, ioosen
from the meat and fold it back, since on
the four tender bits of dark meat with
out cutting into the tough inside lining
of the gizZard, and you have all that Il
of value in the gizzard, for use design
ed, and avoid tainting all the meat WIZ
contents of the giZzard-
REMOVING LEG TENDONS-
If you desire to remove the leg ten
dons and do not possess tendon
puller'' you can try the market-man'
plan. -.
through the skin, exposing the tendons
which run up into the thicker part, OF
'drumstick' Slip a finger under these
lifting them up by the tendons OF ont
lleg and give one good pull to draw ou
the tendons: treat the other leg in the
same manner.
Do not fill too full with stufflng, OF
if packed it will be sOggy and indlgestl'
HE. trusting needle and white Irvine
or cord is best for trusting. A larg'
smooth pointed packing needle VII
answer nicely Fold the wings back
with tips over the skin drawn dowi
from the neck; press the neeui'
through the wings at middle joints, ski
off the neck and back, then, slipping
piece of match-stick under the thread
return the needle through the joint
T. viii he POSSIBLE to remove this STRING
before sending to table.
Press the legs close to the body
pushing them slightly upward to plumb
out the breast. Put the needle througi
the legs and body, take 1t around tII
hack ana tie firmly at starting point
Use large knots in tying, and when tn