Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1907-12-12
SUCCULENT PIG N
LIEU OF TURKEY
A SUBSTITUTION THAT MAY BE-
COME POPULAR.
A CHRISTMAS SUGGESTION
Porkers Found Place on Some
Thanksgiving Tables-Why Not
Try Them for the FestaI Occasion
of the Present NEUTRALITY-SUSPICIOUS.
Dressing Is Fine.

IF the Christmas bird is to be-
scarce and skinny, why not roast pig
asked the pater familias
who paid the Thanksgiving bills.
His wife knew very well If she put
a succulent little porker before him
on the 2Sth instead of the customary
fowl to carve he would growl about
"glories departed" and sigh for real
feast with something to
be thankful for.
But the suggestion is good one.
The housewife with slim pocketbook
and unbounded culinary ambitions
may economically substitute the prod
uct of the sty for that of the coon as
the main feature of her Thanksgiving
dinner.
For Is or 20 cents pound, tender
porkers can be bought in the market,
which roasted, stuffed with bread
crumbs and served on bed of green
parsley and celery leaves, with tuft
of cauliflower in the mouth and a
garland of parsley round the neck viii
be as appetizing and acceptable as
the national bird itself.
The history of the great American
bird is interesting to trace. There
are sundry imperialistic persons who
think we discovered II, but listen to
this:
Records show that in England in
1541 the turkey was enumerated
among the dainties, while in 1873 il
had become the customary fare of the
farmer"
If it lasts through the twentieth
century as the occasional fare of the
millionaire it will have to get busy.
and pretty soon, too. rs almost as
hard to raise young turkeys as 1t is
to raise money after seven years of
my policies"
Consequently farmers are not only
content to sacrifice that feature OF
their customary fare" but are not
finding It worth while to raise enough
turkeys to serve as customary fare
for anybody else. Those who sue
coed in bringing up the young turkeys
have then the problem OF fattoning
the birds for market.
Our methods of doing this differ
somewhat from the English way II
England some turkey raisers keep the
birds confined, either in houses or IN
small Enclosures, so that they get no
exercise. Then they are fed heavily
twice day on mixture of ground
oats and milk in the morning and
whole oats.
In this country, when the fatal day
approaches, turkeys are fattened by
feeding them ground oats and corn
meal, mixed with milk, twice day.
It is said that the English method
of feeding produces a finer quality OF
meat than that obtained by the corn
feeding practiced In this country
They get more solid meat, too, and
less of fat.
But milk fed turkeys are becoming
more common in American markets.
In fact, 1t is only a question Of price.
Chestnut stunng for the turkey is
popular though II shares its popular
ity with oysters. which some epicures
think are the only things worthy OF
forming an inner lining for tho festive
fowl. However that may be, the
chestnut, the big, fat, cultivated one.
is more and more IN demand In this
country.
Large European chestnuts were III
troduced about 100 years ago, but
they have been rather superseded by
the Japanese variety, which came
over about 1876. The European nut is
handsomer, but the Japanese gratis
better upon our native chestnuts, and
bears well.
The result OF the Jspar sse impor-
tations is that we now have biz
groves or orchards, some OF them GOV.
ering 100 acres each, and numbering
thousands Of trees.
Chopped ralsins, celery, stoned
dates, added to a mixture OF bread
crumbs, melted butter and beaten
eggs, are used by different cooks IN
different localities as turkey stufina.