The Idaho Springs siftings-news., 1919-11-21

proceeding is 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 exclamations
and denials
IF the turkey Is young" Mr.. McIlhenny says,
quoting Mr.. Jordan "cook 1t in the way usual to
stove baking. after first filing its cavity with a
suitable dressing Of bread crumbs pepper sat
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 add to It,"
Oysters or chestnuts. If put into the dressing.
proclamation. and shrimps abomnation,
In the view Of Mr.. Jordan. Wine and celery de-
stroy the rich turkey flavor.
Originally the wild turkey found in
parts of the United States-from the forests of
Maine and westward far Nebraska and
southwark to the lower parts of Mexico. GonzaIo
Fernandez de Ovedo the Spanish historian, who
wrote many books about the West Indes printed
description of the wild turkey at Toledo in the
year 1927. He had seen the males in the gobbling
season and supposed they were peacocks.
Thus Ovedo brought the turkey into literature
But if the records reliable. it Alexandra
Geraldini, italian and the Roman Catholic
bishop of Santo Domingo. who introduced the
turkey into Europe. letter he wrote in 1923
mentions that he had sent pair of turkeys to
a friend in Rome.
The domestication of the bird however, was
brought about by the Spaniards whose naviga-
tors took 1t home in their queer little ships and
Fiske states the This happened in 1890
Eighty years later Christopher Newport the
leader of the expedition that founded James
town. in Virginia. sailed back to England With
him he took a large quantity of yellow sand that
he thought gold and several coops of wild
turkeys, "the first" again to quote John Fiske
that graced English bill of fare" The
sand found to be valueless, but the turkeys
lived and multiplied and became a source of large
profit to British farmers.
roirp Of
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, rs cents, and goose two shill-
ings, 80 cents. A pheasant cock sold for 81 so
pheasant hen for lbs and partridge for 25
cents Turkeys then were a novelty in Great
Britain
About 100000 turkeys 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 ~ pounds used
to sell for about S3.36 retail in the eastern
markets. AS to its cost this Thanksgving-you
guess is good anybody's.
Mr.. Ihenny will tell you that wild turkeys live
in the regions where they born. If they 90
away il 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
hunting and studying wild turkeys he never saw
or heard of that died natural death Nor
he said. 'have heard of any disease or epidemic
among them" Blackhead, common distemper
among domestic turkeys, has bafied the doctors
so far and in regions has made the production of
turkeys not only Improbable but practically out
of the question.