Montpelier examiner. [volume] (Montpelier, Idaho) 1895-1937, 1919-11-21
l22E29z8z7yG III &ASE

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 is youngr Mr.. McIlhenny says,
quoting Mr.. Jordan "cook 1t in the way usual to
stove baking after first filling its cavity with
suitable dressing of bread crumbs, pepper sal.
and onions chopped fine, moistened 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 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 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 OviedD, 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 gobbng
season and supposed they were peacocks
Thus Ovedo brought the turkey into literature
But if the records are reliable, it was Alexandra
Geraldinl, 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
q friend in Rome.
The domesticatioh of the bird. however, was
brought about by the Spanards, 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 was found to be valueless, but the turkeys
lived and multiplied and became source of large
profit to British farmers. .t.-.s
During the reign of Charles l. king of England
the prices of many things were regulated by law
Hume, the historian says turkey cock brought
four shlings and six pence. SLIP turkey hen
three shilling % cents. and goose two shill
ings, or 80 cents A pheasant cock sold for 81 80
a pheasant hen for slips and 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 IL pounds use,
to sell for about $3.50 at retail in the eastern
markets. AS to its cost this Thanksgiving-your
guess is as good as anybody's.
Mr.. nhenny will tell you that wild turkeys live
in the regions where they born. If they 90
away, 1t 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 IA natural DEATH "Nor."
he said, shave heard OF any disease or epidemic
among them" Hlackhead, common dstemper
among domestic turkeys. has bafiled the doctors
so far, and In regions has made the production OF
turkeys not only improbable but practically out
Of the question