The St. Charles herald. [volume] (Hahnville, La.) 1873-1993, 1919-12-27

proceeding is as important economically as the
first And under that heading the art of Mr.
Jordan is final, though French chefs amid their
sniears and cococtions, may voice ordinations
and denals =.
If the turkey is young" Mr.. McIhenny says,
quoting Mr.. Jordan 'cOok 1t in the way usual to
stove baking. after first filing it's cavity with q
suitable dressfng of bread crumbs, pepper salt
and onions chopped fine, moistened with fresh
conafy butter. This is is the best dressing that
can he made, and it will detract nothing from the
flavor of the bird nor add to it,
oysters or cheStnutS, if put into the dressing
are a PROCLAMATION, and shrimps abomination,
In the view of Mr.. Jordan Wine and celery de-
stroy the rich turkey flavor.
Originally the wild turkey. was found in most
parts of ethe United States-from the forests of
Maine and westward far as Nebraska and
southwark to the lower parts of Mexico. Gonzalo
Fernandez de Oviedo-sthe Spanish historian who
wrote many books about the West indies printed
d description of the wild turkey at Toledo in the
year 1927 He had seen the males in the gobbling
rseason and supposed they peacocks.
Thus Ovedo brought the turkey into literature
But If the records reliable, it was Alexandra
Geraldini, Italian and the Roman Catholic
bishop OF Santo Domingo, who introduced the
turkey into Europe A letter he wrote in 1923
mentions that he had sent pair of turkeys to
a friend in Rome.
The doms.stication of the bird however was
brought about by the Spaniards, whose naviga-
tors took it home In their queer little ships and
localized 1T in European barnyards" as 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
turkeys, "the first" again to quote John Fiske,
"that ever graced an English bill of fare" The
sand found to be valheess, but the turkeys
lived and multiplied and became a source of large
profit to British farmers.
During the reign of charless1, of England.
the prices Of many things regulated by law
hume. the historian, says turkey cock brought
four shngs and six pence, SLIP; a turkey hen
three shilling. or Is cents. and goose two sh
ings, or 80 cents. pheasant cock sold for 81 80
. pheasant hen for $1.25 and partridge for %
cents. Turkeys then were a 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 fifth and Indiana sixth An
ordinary western turkey weighing II pounds used
to sell for about. $3.36 at retail In the eastern
markets. As to its cost this Thanksgivng-you
guess is as good as anybOdy's.
Mr. Tlhenny will tell you that wild turkeys live
In The regions where they born If they 20
away ii is for the that there is a shortage
of food in the territory constituting their natural
range. After feeding they Will return to their
old homes.
During the 60 years that Mr.. Jordan spent in
huntikg and studying wild turkeys he never saw
or heard Of one that died natural death. "Nor."
he said Shave heard Of any disease epidemic
among them" Blackhead. a common distemper I
among domestic turkeys has bafled the DOCTORS
70 far and in regions has made the production Of
turkeys nit only Improbable but practically out
o6 the question.