The Hays free press. [volume] (Hays, Kan.) 1908-1924, 1919-11-20

proceeding is important economically 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 denias.
eff the turkey is young" 3Ir. McIhenny 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, salt
and onions chopped fine, nnoistened with fresh
country butter This is is the best dressing that
be made, and it will detract nothing from the
flavor of the bird add to it."
Oysters or chestnuts, if put into the dressing
are 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 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 the males in the gobbling
season and supposed they were peacocks.
Thus Oviedo brought the turkey into literature.
But if the records are reliable, it was 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 Spaniart1s, whose nayfga-
tors took it home in their queer little ships and
localized 1t in European barnyards," as John
Fiske 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 large quantity Of yellow sand that
he thought gold, and several coops of wild
turkeys, "the first again to quote John Fiske
that ever graced 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 I, king of England
the prices of many things were regulated by law.
Hume, the historian, says turkey cock brought
four shilings and six pence. SLIP; a turkey hen
ings. so cents. A pheasant cock sold for 81 so
a pheasant hen for S125 and a partridge for 25
cents. Turkeys then a novelty In Great
Britain.
About 100000 turkeys grown yearly in
this country. Texas produces more than anv
other state. Missouri is second. Illinois third
Iowa fourth, Ohio fifth and Indiana sixth An
ordinary western turkey weighing u pounds used
to sell for about 1896 at retail ia the eastern
markets. As to its cost this Thanksgiving-your
guess is good anybody's.
Mr.. nhenny will tell you that wild turkeys live
in the regions where they born. If they On
away, it is for the reason that there is 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 that died natural death "Nor"
he said, shave I heard of any disease epidemic
among them" Blackhead, common distemper
among domestic turkeys. has baf1ed the doctors
so far and in regions has made the production of
turkeys not only improbable but practically out
of the question