New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1919-11-21

proceeding is as important economically as the
g.. first. And under that heading the art of Mr..
Jordan is final, though French chefs, amid their
srnears and cococtions, may voice eXclamations
and denials.
IF the turkey is young" Mr.. McIlhenny says,
quoting Mr.. Jordan. 'cook it in the way usual to
stove baking, after first filling its cavity with a
suitable dressing of bread crumbs, pepper, salt
and onions chopped fine, moistened with fresh
country 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 an 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 the United States-from the forests of
Maine and westward as far AS Nebraska and
southwark to the lower parts of Mexico. Gonzalo
Fernandez de Oviedo. the Spanish historian, who
wrote many books about the West Indies, printed
II 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 Oviedo brought the turkey into literature.
But IL the records are reliable, 1t was Alexandra
Geraldini, an 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 a pair of turkeys to
a 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 it 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 a 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 was found TO be valueless, but the turkeys
lived and multiplied and became a source of large
profit to British farmers.
During the reign of Charles /, king of England.
the prices of many things were regulated by law.
Hume, the historian. says a turkey cock brought
four shillings and six pence, $1.12; a turkey hen
three shilling. or IS cents, and a goose two shin.
ings. or 80 cents. A pheasant cock sold for S1.5O.
a pheasant hen for S1.25 and a partridge for 25
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 1896 at retail in the eastern
markets. As to its cost this Thanksgiving-your
guess is as good as anybody's.
Mi. llhenny will tell you that wild turkeys live
in the regions where they are born. If they 90
away, it is for the reason 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
hunting and studying wild turkeys. he never saw
or heard Of one that died a natural death. Nor"
he said. 'have I heard of any disease or epidemic
lamong them" Blackhead, a 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. .