The Book of Household Management by Mrs. Beeton

_Choosing and Trussing_.--Choose a plump bird, and truss it in the following manner:--After it has been carefully plucked, drawn, and singed, skin the neck, and fasten the head under the wing; turn the legs at the first joint, and bring the feet close to the thighs, as a woodcock should be trussed, _and do not stuff it_. _Mode_.--Put it down to a bright fire, keep it well basted, and at first place a piece of paper on the breast to prevent its taking too much colour. About 10 minutes before serving, dredge it lightly with flour, and baste well; when nicely frothed, send it to table immediately, with a little gravy in the dish, and some in a tureen. If at hand, a few water-cresses may be placed round the turkey as a garnish, or it may be larded. _Time_.--About 1 hour. _Average cost_, 7s. to 8s. each. _Sufficient_ for 6 or 7 persons. _Seasonable_.--In full season from June to October. THE FUTURE OF THE TURKEY.--Human ingenuity subjects almost every material to the purposes of ornament or use and the feathers of turkeys have been found adapted for more ends than one. The American Indians convert then into an elegant clothing, and, by twisting the inner ribs into a strong double string, with hemp or the inner bark of the mulberry tree, work it like matting. This fabric has a very rich and glossy appearance and is as fine as silk shag. The natives of Louisiana used to make fans of the tail; and four of that appendage joined together was formerly constructed into a parasol by the French. TO BONE A TURKEY OR FOWL WITHOUT OPENING IT. (_Miss Acton's Recipe_.)