The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-11-25
THE AMERICAN TURKEY.

feast, for without turkey Thanksgiving
seemeth a hollow mochery. Unless. in
deed you have been foolish and short
sighted enough TO have destroyed the
keen edge of your appetite for a delicate
thin slice of tender white meat. juicy
and sweet at a nut; or a goodly portion
by indulging too frequently in turkey
and fxins before the great day of an
nual feasting and some thanks arrives.
Wise and willy is the housewife who re-
serves her first fall turkey for Thanks
giving day for then she does not have
to put her wits TO work to find an ac-
ceptable meat TO substitute for the OF
thodox bird or else see her family par
take of him in a half hearted, matter
of-course way that is depressing and not
likely TO excite her own appetite to a
full enjoyment of the best bird that ever
was dressed.
Some consider the turkey unique be-
cause strictly an American bird. Our
wild turkey certainly is similar in kind
and excellence: without equal, though not
utterly unlike those bred in France and
known in the Technology of the French
kitchen as the dinde, including both hen
and male. This term is a transformation
of poule d Inde-these birds having been
imported. 1t is alleged, by a great French
merchant and trader, one Jaques Occur.
in the year 1882.
Still further back, we have il related,
the turkey was introduced into Europe
by King of Macedonia Meleager, and
called by the Greek, for this reason
meleagrides
But can anyone convince an American
that the dindon of France, or the Wal
scher-Han of Germany, or whatever
name il may be known by abroad, can
equal or approach the superior flavor
of our own national bird, so long ded-
icated 10 the celebration of our great
national holiday?
The Spaniards, seeking gold, eternal
youth and happiness in this land of
promise, certainly had greater increase
of desire for prolonged youth and life
when they found thin arvel of the feath-
cred trie-rneleagres gallopavO. The do
mesticated bird wears only a reflected
glory of his progenitor, who. far in the
deep fastness and seclusion of the forests
primeval, swelled and strutted before his
meek ard admiring hens, the sun making
still more Respondent his shiny pack
plumage, variegated with bronze and
glossy green, and tipped with hecks Of
white on wings and tail. Arrogant old
monarch AS if he knew the important
part he was destined to play in the lives
and homes, in the market and divers high
places and projects Of the new nation.
How he must have seemed a veritable
bird of Paradise to the almost hopeless
and hungry pilgrims. old and young,
when the hunters returned heavily
laden with his kindred and kind. A
goodly 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 feeder
and more particular in regard to his sur
roundings than any 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 feed
ing being the same. But no amount of
care in feeding will give to the domesti-
Gated turkey the flavor and texture of the
wild turkey which roams unmolested in
the freedom of the woods. where nature
spreads before him such choice daily fare
as wild berries, seeds, nuts, spicy, pung-
ent buds and fragrant grasses. No Won
der when the great day comes, that the
spring Matched bird nearing maturity,
plump, and with its tender. juicy flesh
favored to a nicely by the subtle forces
that nature employs, and which no NOR
tai may hope to counterfeit No wonder.
we repeat, that the epicure is willing 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.
late spring or summer putt is ia
| he preferred TO the older and larger
birds. but they must be well fieshed 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
I has short, soft spurs; the old birds are
yony 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 for chicken
| 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 ter
dons a difficult process for the averag
cook and yet one that greatly improves
the "drumsticks You may also have
for the stuffing. but it is best TO attend
/ to the latter and other minor details your
self as few of the poultry dealers remove
the lungs or the kidneys found Embedded
in the hollows of the bones Of 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 . soft
brush after smuggling. The inside. Il th'
bird is fresh and carefully drawn does
not need more than wiping out with q
| damp cloth But If necessary to rinse
! do il quickly and Immediately wipe dry
| The neck OF the bird should be cut -
| az the top OF the breast without cutting
of the skin. which should be drawn
| down. after stuffing and fastened undel
| the tips OF the wings when trusting
I fastening either with a skewer Of cor
/ and trusting needle The liver. heart
neck and gizzard are used IN the stuffsns
or for a soup or gravy. OF may go INT
a mixture OF forcemeat for balls 10 de-
| crate the turkey when dished 70 serve
| Whea the entire preparation except IN
! killing depends on you dry-p;ck the bird
/ remove all pin feathers and broken Q'liiii
in the skin. and singe-using few tea