The Birmingham age-herald., 1920-11-23
By GORDON M'KINLEY

Thursday--day after tomorrow-is Thanksgiving Day.
 Officially the holiday is proclaimed by nearly everyone in authority from the President of the United States down to the principal of the litAle red brick school.
 George Washington named the first official Thanksgiving Day in 17S9. In 11S9 the Episcopal church recognized the states right to designate a re- 1igious holiday. other denominations later following.
 Custom today pre-chooses the last Thursday in November each year for Thanksgiving Day.
 But all these dates and choosings and approvals are just Americas recognition of the worlds oldest celebration. Every nation, and most tribes, have had their fall festival of rejoicing at harvest time since the dawn of history Thanksgiving Day was a recognized occasion before the Christian era. It was celebrated in Egypt before the Jewish period of captivity.
 PER POUND
 But, Mir. Chairman, the question before the house is really the price of turkey, per pound and per each.
 Last Saturday they were offered in Birmingham at 50 cents pound, hide and horns included, but what they will sell for today and tomorrow is quite another matter, maybe.
 Back in 1706. when the first Eng fish colony, Virginia, was planted in AmeSica, one could take an arque- buse, or, mayhap a culverin, or some such "weepin" and snoop around the woods and get a wild fat gobbler for the trouble of stalking him, but to- day, save in the blessed rural dis tricts, the Thanksgiving turkey is picked from a packed refrigerator, naked, supine and, so the butcher says, dressed, but he--the turkey-not the butcher, does not appear to be dressed at all.
 Thanksgiving Day is a religious oc- casion that has been definitely estab- lished, for most of the churches issue notices that services will be held, with special music and other phases. This may beA true no doubt it is true, but most folks give their thanks when the gasoline holds out; or when, dust clouds rising the chilly evening growing more chill and the lowering sun glaring redly through the ap- preaching evening mist, the home team dripping with sweat. smeared with dirt but happy, goes through over tackle, a tumble of bodies which a referee pulls apart and announces: Touchdown
 SOME MENUS
 Strange are the menus as presented in different lands
 Up around Baffin Bay, wherever that is. the reindeer skin at the en- trance tunnel of the igloo will be drawn apart to show frozen strips of seal blubber, cakes of soap from the trading vessels and machine oil from the same source, great far northern delicacies.
 Over in China it will be ripened eggs-eggs that have been buried in the ground for several weeks; months, maybe: and when opened stampede any Caucasian who may be in the vicinity. And with them will be soup made of shark fins and delicate.y roasted mice-and why not? some people eat rabbits and both are TO- dents.
 In the Caribbean Islands the Thanks giving menu will be, among other things, mangoes They taste like tur- pentine, are the consistency of un- cooked ham fat and are stuffed with a substance like hemp. With them will be Cuban apples" that resem- ble nothing so much as Brazil nuts and taste like raw frostbitten sweet potatoes; and don't forget the guavas. origin of superb jelly, but raw; well, they are an acquired taste, thank heaven, ryN But getting closer home and back to the turkey--there is a ring at the door small folk outrun the maid. or ! the cook, if there is any such animal these days, and stagger into the front hall, arms held high and holding the rigid feet of the great bird, wrapped ip brown paper, it's neck and head trailing to the floor. It is rescued from it's precarious position by the cook Off any) and followed by the chill dren, sniffed and inspected by the cat, disappears into the culinary regions.
 HERE HE COMES
 It is a day later when our old friend "The Turk" next makes his ap- pearance It is late in the afternoon, the lights are turned on, the fire of coal Cif any) is burning brigntfy, the shades are drawn, the dining table is boasting' that real linen cloth, or do they use mats now, or maype naked wood? Anyway, at one end is a great ham with spice embellish- ments--pshaw, the soup was finished 10 minutes ago-and a casserol or macaroni, cooked with tomatoes and bits of chicken. and all brown on top. Just one minute, just one min ute, please. Very probably, in some houses. stately footmen serve the din- ner just the way stately footmen serve such dinners, but this dinner is for and prepared by just folks; 1T they saw a butler he would scare them. See where that crisp skin was
 Please don't interrupt again, and, and, let's see. oh yes; and near the center ofSthe table is that gilt edged dish Aunt Sarah left Mary all filled with ica cold yellow and white cel-