The Tomahawk., 1919-11-27

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n&~ III SyHOOt " AHU'I"oy'O"3'
Why. turkey of course. Thanks
I'll giving means plenty and good
VI ED,p ness. So does turhey-plenty of
- 16S vhitc meat and plenty Of dark
{ "*7N4S\ for everybody. And as for the
SsNZZQ0 goodness-just remember hon.,
when q slow and awkward CAREER
uas on the job, you sal and felt
your mouth water! And the stud7ng-that's
plenty anil goodness, too. Down with the fel-
low who says turkey-stufing lessons the swect
favor and delicious aroma of the bird! That
fellow never tasted real turkey-stu6ing in all
his born days. Why, its the soul of the turkey:
You just smell that heavenly smell and then
you take all the CAREER ,viN give you-for a first
helping. What'H have? 1mparticular: Big
piece. Lots of sluAing.
After studying the wild turkey for GO years,
hunting 1t for so years and photographng it for
ten years, Charles l.. Jordan, an Alabama gen.
tleman, thought with Benjamin Franklin that the
eagle hasn't an honest leg to stand as the real
bird Of freedom.
"Though little vain and silly" the turkey,
Franklin said. is native American "and a bird
pf courage" Had he known more on the subject
he would have added that the turkey Is both wise
and cleany and is never vain silly except DUR
ing the gobbling season. Can much be said of
any other biped?
The gobbling season-among turkeys, of course
"opens and ends with spring. 1t is then that the
male struts and calls and reveals his whereabouts
to hunters and their dogs.
During the rest of the year. however, he frus-
trates man and mocks ut all his plans. He is in
the woods but invisible to enemies armed with
guns. Brave, silent, dignified and capable, he Is
hncohquerable until he becomes elocutive and
love-lorn and begins to make huge fan Of his
tail.
Wild turkeys have had their historians, biogra-
pliers and antiquarans says James B. Morrow
In the Boston Globe. Scientists have written
about them in lingo that nobody under
stand. There are enough turkey books here and
I'm France, Spain and Great Britain to make q
large library in themselves
The department of agriculture in Washington
employs a field expert who spends a larger part
of the year with flocks of d0mesticated turkeys
that he may learn their habits and search out NIL
the secrets of their lives. The turkey industry
touches almost every farm.
Trainloads Of live and dressed turkeys are
shipped from large and small towns in the South.
There turkey farms in the West, with herders
for the flocks, and turkeys in droves, like cattle
and sheep, can be seen In Tennessee, California
and elsewhere, just before Thanksgiving and
Christmas, the way to market Also there are
turkey doctors
But Mr. Jordan, living out Of doors from child
hood to old age and meeting his death at last
from poacher's shot, knew more about turkeys
than anyone who has ever lived. He began study
ing them, hidden behind fallen trees and in the
brush while still too young to carry n rifle.
Chief among the pupils Of this fine old master
was Edward A. McIlhenny, a business man OF
Avery island, Louisiana. at whose suggestion re-
serves for birds have been established in different
parts Of the United States. The Mc1lhenney
family owns Avery island, some $500 acres in ex-
tent, where the fast vanishing white heron finds
refuge during the breeding season. and where
ducks by the thousand live throughout the win.
ter
Among the turkey hunters Of today Mr. Nc
~1lhenny is prominent But for his fidelity and
enthusiasm and his skill as a writer, Mr.. Jor-
dams practical and fascinating knowledge Of the
wild turkey would have been lost to sportsmen
and naturalists. So, too, would have been lost
Mr. Jor1an's method of cooking, whether the
turkey is shot in the woods less dramatically,
hs taken from a tree near the house or from a
coop.
A turkey having been obtained, the next trans
action is t. prepare 1t for the table. The second