The patriot. (Glenmora, La.) 1918-1955, 1919-11-21

proceeding Is as important economically as the
first. And under that heading the art OF Mr..
Jordan Is final. though French chefs. amid their
smears and cocOctions, may voice EXPLANATIONS
and denials
"If the turkey ia young" Mr.. McIlhenny says,
quoting Mr. Jordan "cook It in the way usual to
stove baking, after first filling its cavity with
suitable dressing of bread crumbs pepper, sait
and onions chopped fine, moistened with fresh
country butter This is is the best dressing that
can be made. and it will detract nothing from the
flavor Of the bird aud to II"
Oysters or chestnuts. II put into the DRESSING
are a proclamation, and shrimps an abomination.
in the view of Mr.. Jordan. Wine and celery de-
stroy the rich turkey flavor.
Originally the wild turkey found in most
parts of the United States-from the forests or
Maine and westward as far as Nebraska and
southwark to the lower parts of Mexico. Gonzai0
Fernandez de Oviedo the Spanish historian, who
wrote many books about the West Indies printed
a description of The wild turkey at Toledo in the
wear 1927 He had seen the males in the g0bbling
season and supposed they were peacocks.
Thus Oviedo brought the turkey into literature.
But If the records are reliable. 1t was Alexandra
Geraldni an italian and the Roman Gathohc
bjshoD of Santo Domingo. who introduced the
turkey into Europe. letter he wrote in 1928
mentions that he had sent pair of turkeys to
friend In Rome.
The domestication of the bird however, was
brought about by the Spaniards, whose naviga-
TORS took ii home In their queer little ships and
localized 1t in European barnyards,' ais John
Fiske states the case. This happened IN 1880
Eighty years later Christopher Newport, the
leader Of the expedition that founded James
town. IN Virginia sailed back to England. With
him he took large quantity of yellow sand that
he thought was gold, and several coops of wild
tnrkeys. ..the first" again to quote John Fiske,
athat ever graced an English bin of fare" The
sand was found to be valueless, but the turkeys
lived and multiplied and became source OF large
nroft to British farmers.
During the reign of Charles /. king OF England.
the prices of many things were regulated by law.
Hume the historian, says turkey cock brought
four shings and six pence, SLIP; turkey hen
three shilling or IS cents, and goose two shill-
ings, or 90 cents. pheasant cock sold for $3.50.
pheasant hen for SIPS and partridge for 25
cents Turkeys then were novelty in Great
Britain.
About 100000 turkeys are grown yearly in
This country Texas produces more than any
other state Missouri Is second, Illinois third
iowa fourth, Ohio ffth and Indiana sixth An
ordinary western turkey weighing II pounds used
to sell for about $s.36 at retail In the eastern
markets AS to its cost this thanksgiving your
guess Is as good as anybody's.
Mr.. Hhenny will tell you that wild turkeys live
IN the regions where they are born. II they go
away. It IS for the reason that there Is shortage
e fond n the territory constituting their natural
range. After feeding they win return to their
old homes.
During the 60 years that Mr. Jordan spent in
hunting and studying wild turkeys. ne never saw
Or heard Of one thar died natural death. Nor, !"
he said shave heard Of any disease or epidemic
a,nonr them" Biackhead. common dlstemper
among domestic turkeys. has haffled the doctors,
81 far and il regions has made the production Of
turkeys not only Improbable but practically out
Of the question.