The Clio messenger. (Clio, Mich.) 1907-current, 1919-11-20

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 denals.
IF the turkey is young" Mr.. McIlhenny says,
quoting Mr.. Jordan, "cook 1t in the way usual to
stove baking, after first filling it's cavity with
suitable dressing of bread crumbs pepper salt
and onions chopped fine, mostened with fresh
country butter. This is is the best dressing that
can be made and 1t will detract nothing from the
flavor Of the bird nor add to It,"
Oysters chestnuts, If put into the dressing,
a proclamation, and shrmps 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 of
Maine and westward far 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
a description of the wild turkey at Toledo in the
year 1927. He had seen the males in the gobbling
season and supposed they peacocks.
Thus Oviedo brought the turkey into literature.
But If the records are reliable, it Alexandra
Geraldn, 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 pair of turkeys to
q friend in Rome.
The domestcation 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
Flske states the case. 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 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 vaueless but the turkeys
lived and multiplied and became 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 turkey cock brought
four shillings and six pence, S1.12 turkey hen
three shilling, or rs cents. and goose two sh-
ings, 90 cents A pheasant cock sold for 81 so
a pheasant hen for $1.25 and partridge for %
cents. Turkeys then 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 Thanksgiving-your
guess is as good anybody's.
Mr. nhenny will tell you that wild turkeys live
in the regions where they are born. If they 20
away IL is for the TINT there is a shortage
of food I'm 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 natural death Nor"
he said "have heard Of any disease or epidemic
among them" Blackhead common distemper
among domestic turkeys, has baffled the DOCTORS
so far. and in regions has made the production Of
turkeys not only Improbable but practically out
of the question.