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About Geyser Judith Basin Times (Geyser, Mont.) 1911-1920 | View This Issue
Geyser Judith Basin Times (Geyser, Mont.), 19 Nov. 1915, located at <http://montananewspapers.org/lccn/sn85053135/1915-11-19/ed-1/seq-2/>, image provided by MONTANA NEWSPAPERS, Montana Historical Society, Helena, Montana.
GEYSER JUDITH BASIN • TIMES 4 -^ 174 41 t ••••Alt 04 is the GREAT • 0/ , 4Al v iER I CAN BM • \kaOle OWMPM atarMs.m. • .774 VIWIPAIWRICRAWIZei7 HE turkey is truly an Ameri- can bird. It existed on this continent with the Indians before Columbus landed Only a few years ago among the caves of Arizona the mum- mified remains of a turkey were found. Practically every cave once occupied by the cliff dwellers of that region con- tained the bones or feathers of the turkey, but this speci- men is intact. Its age is a matter of speculation amont, the scientists of the National museum, where the specimea is on exhi- bition. Another interesting fact in this same connec- tion resulted from a scientific expedition which Dr. C. Hart Merriam made among the mountains of Arizona; he came across a living species of bird identical with the one found mummified and which is now known to the scientific, world by his name. Another recent discovery in connection with the turkey was a Maya hieroglyphic. This piece of parchment shows a grocer's account in which are mentioned, with other things, ten turkey hens and five turkey cocks. This is thought to be the first record of the turkey in this country and antedates the expedition of Cortes to Mexico in 1519. But the turkey goes back farther among the Indians than eVen the probable date at whi8h the specimen found in the cave existed. Among the Zunis, for instance, there exist many legends, handed down from time Immemorial, which have for their subject the turkey. The turkey plays a more important part in the life of the Indian than in his legends alone. Not only is It regarded as a choice article of food, but in many tribes it is held sacred. In the parts of the 'country where the turkey was worshiped —with that curious devotion to animals which characterizes different stages in the development from savagery to civilization—it was never eaten except when other food was unobtainable And even then separate portions were divided among various tribes, so that the religious custom would not be violated. Turkey feathers rank next in importance to those of the eagle with all tribes. while the Apaches, the Pamunkeys and Cheyennes chose the turkey's feathers for all ceremonial head- dresses and ornaments. The Pamunkey tribe also used turkey feathers for ornamental pur- poses on their clothing, as well as for' their head- gear. To this day, when they don their native costumes, the turkey feather is preferred as orna- ment. If Benjamin Franklin's words had been heeded the turkey would have been the national bird of the United States. The eagle is a first cousin to the species 1 - nown of old in the eastern hemis- phere. Furthermore, it has appeared upon the banners of many nations. It was a symbol of the Roman empi-e. It was known in China for ages, and today it appears upon the banne:s of Russia, Germany and several other nations. The turkey, however, is indigenous to America. When the early European adventurers and set- tlers arrived they beheld great flocks of turkeys, and it soon became known that they were a favorite food among the Indians. After a while turkeys were proudly sent home as trophies of the chase. In this way the turkey became prac- tically a world -favorite as a food. When Cortes, in 1519, ascended to the plateau of Mexico, he found a social life developed to a high degree Of refinement. He was entertained with oriental magnificence. All the delicacies to be found within the empire were set before him; and though game was abundant, the turkey held the place of honor among the fowl. This was the first time that the Spaniards had eaten turkey, and the experience proved a most satis- fying one. They also saw the great tame flocks of the birds. In fact, since prehistoric times the turkey 2?ICA:27>V A GO QD 011We-- - -• has been domesticated and raised for market. Today, in Mexico, many of the quaint customs then in vogue are still kept alive. And so it is that the purchaser of today may select his choice of a fowl in the village street. Or, It he prefers. the vender will bring it alive to his door for in- spection, fresh from the farm. North of the Rio Grande the turkey was equally well known and treasured. The celebrated expe- dition of Coronado, between 1627 and 1647, pene- trated this unexplored region west of the Missis- sippi. His explorations were chiefly in what is today Texas, Arizona and New Mexico, the home of the cliff -dwelling Indians of the Southwest. In all the Indian villages, according to those early explorers, turkeys were to be found, both wild and domesticated. From America the turkey has spread to be a world favorite. But the fact that today the tur- key is considered a delicacy in so many lands is due to human agencies, and not to the turkey itself. Slow of movement and deliberate both in beginning flight and in the choice of Its alight- ing, the turkey unaided would never have become known outside its native habitat. Cortes, in one of his famous letters written about 1518, mentions the turkey. He carried specimens of the bird to Spain in 1520, where they came into immediate popularity, and the breeding of turkeys soon became established. It was then that the turkey became known as \paves on account of his relationship/ to the peacock, which was then called \pavo real\—the fowl of kings. It was a long time before the turkey reached France, as far as can be learned from history. for the first turkey eaten there was at the wed- ding of Charles IX and Elizabeth of Austria, June 27, 1570, or 50 years after Spain had first tasted the bird. The turkey supplied for the wedding came from \somewhere in the American wilderness.\ Its introduction into England seems to have been in 1624. But, whenever it was, it soon came into popular favor and was given such local names as Black Norfolk and Large Cambridge. It is an interesting fact that these descendants of the parent stock were carried back again across the Atlantic ocean to New England, where, crossed with the original turkey already there. they began the breed that has spread from one end of the country to the other. As in this country, the turkey has come to be looked upon elsewhere as a holiday feast attrac- tion. In the early colonial days turkeys were still abundant in Massachusetts. the rest of Now Eng- land, Maryland, Virginia. the Carolinas and Florida; while in the last named states the tur- key is still found as a native wild fowl, although in greatly decreased numbers. But a short distance from Richmond Is a small island inhabited by a tribe of Indiana, the Pamun- • keys. They are part of the Powhatans, and un- der an old colonial treaty they pay no taxes and have their own government. They must, how- ever, send to the governor of Virginia each year a gift of game or fowl; and very often this gift takes the form of several large, plump turkeys. Many have been the explanations made as to how the bird now so popular at Thanksgiving came to be called the turkey, most of which, to the true Scientist, are nothing but fanciful. One such is the explanation that it comes from the East Indian word \toka which, in Hebrew. takes the form \tukki the peacock. As the Jews in South Europe were acquainted with this fowl, which is related, it is assumed that they naturally applied the word to the turkey wherever it was Introduced into Spain, and that thereafter It was so called. Such a roundabout way explanation, say those who know, Is entirely unnecessary. The bird was called turkey because it was supposed to come from Turkey, where it was known as an Egyptian hen. This, It is claimed, is merely in accordance with a habit very general In the six- teenth century. Whenever new and strange things were presented to an ignorant public, knowledge spread slowly, but superstition was deep, and hearsay wastaken for truth. The mar- kets of North Europe received this fowl as com- ing from South Europe, directly or indirectly from Turkey. In France, however, the bird was called \din - don,\ or in the feminine \diode.\ as though it were the fowl d'Inde—from India. The Mexican name for the bird is \huajolote which scientists claim, indicates the old Aztec knowledge of the turkey. But whatever dispute has arisen as to the name of the turkey, the fact yet remains that the turkey is indigenous to America. Although scientists believe It is possible that there was a species, the original of the present turkey, in- digenous to the West Indian islands, It is generally conceded that all turkeys have descended in some way or other from the three forms known today as the North American, the Mexican and the Honduras, the ocellated varieties. The Mexican turkey is found wild throughout the republic. It is short in shank, with feathers on its body of a metallic black shaded only slight- ly with bronze, while all its feathers are tipped with white. This appears to be the species first taken to Spain and other European countries. It is thought that the white markings of the variety of domestic turkey known today as the Narragansett come from this species. The Honduras turkey today is scattered all over most of Central America and is extremely wild. It has a freer flight than its cousins of the North. The head and neck of this bird are naked. The ground color of the plumage is a beautiful bronze green, banded with bold bronze, blue and red, with bands of brilliant black. This bird, however, cannot be bred successfully nor domes- ticated away from its native habitat, while even there it can hardly be successfully domesticated. The bronze turkey, that variety which today holds the place of honor in the North American group of turkeys, is outdone by none when it comes to beauty or size. In the United States there are six standard varieties recognized and grown. They are the bronze, Narragansett. buff, slate, white and black. The chief differences are in size and color of plumage. The bronze and Narragansett are the largest, the buff and slate medium, while the white and black are the smallest. Within late years, however, the white variety has reached such a point of popularity that it has Increased In size, until with some dealers it occupies third place. Whatever the turkey may have missed through failing to secure that place of honor suggested for it by Benjamin Franklin—as the national herd —it has nevertheless found a place In the regard of the American people which Is held by no other fowl. What Is Worn in Furs •11.••••••••••111...... The crisp days of autumn spur women up to the consideration of their needs, or desires, in furs, and the fur- riers' shop is soon caught in its an- nual whirlwind of business. In order to anticipate the rush, the stores and shops show advance models in August and advertise special values. A good many sales are made then, but not enough to relieve the pressure later. But styles become established, at any rate, and certain furs become leaders, quite often making a quick advance in price. For the present season all furs are fashionable. Skunk or martin stands close to the head, with mink in the same class. Opossum fur, especialle/ 8 . as a trimming, has sprung into a suci den vogue; fox of every variety NUEIIIIMETTrs are to be selected an i llims of fashion, t selling freely and good Hudson se brings a higher price than ever. . e of quality will be o needed, Martin and mink are among \LA -7\j\1\ re are so many grades of the 441014.11. HONDO \hard\ furs. That is, they will v ad. Their value is consider - longer than many others, and C 'e..y infuenced by fashion, but the ••••11.40.11•11.., species of fox fur briprices. A fabulous like a high clic %rate in width o 8C0 Neckpieces are mo one at the s ' y of them are do - and length and maw , - Medi) , short, WO r,7 neck short end haugin_ at the back rria about the the baci• ler collar, with a Muff A. Ate up sai about tr g a with ' ends cro;o ilcle. A sing rour and both t g hh e t n e Is worn clo ng at a Tfah8,h1 I are worn,inyrger ones. e St sizes, but t 1 --. clings f 1\ ar A M 1 -shaped and patterns have If rt\ 16 is shown in the , conservative design, Geoli, In such choice furs, are somewhat ladepend- bring a higher price than the less durable, or \soft\ furs. But this is not an invariable rule, for certain rare rarest furs—sable, min\. ermine and, rare fox—constantly grow more 'valu- able. House Gown of Two Materials The little house gown of two ma- terials is causing a great deal of at- tention just now. Every couturiere seems intent upon rendering it more and more attractive, and fresh essays are made every day to add distinctive touches. The original design which is our small contribution to the galore, while following certain accepted de- crees, is yet quite a distinctive little scheme. The favorite alliance of vel- vet and Georgette is the selected ex- pression, and one that never falls to carry conviction. Favors are abcut divided so far as the skirt Is con- cerned, the velvet, however, taking a certain assertive position in front of the skirt. The little sleeveless cor- sage is slightly indeterminate, a square slice being taken out beneath the arm and suggesting that an under bodice of the Georgette is worn. The sleeves are clearly of the lat- ter, and note should be taken of their fashioning, the cut allowing of a de- cided droop at the back of the wrists, the fullness being subsequently drawn up on cords, with two ruffles as a fin- ish. Another interesting decorative detail Is silver or dull gold gaion, both of which are very much In favor just now; while the vest, with its pic- turesque roll back colter, delicately picot edged, is supported by a high roll collar of the velvet. And this is but one of similar Ideas that run Into hundreds. As the cold weather advances, these dresses will be worn more than ever as a balance to the weight of a fur coat. And they have unquestionably come prepared to sub. side into a settled acceptance. For Afternoon. For afternoon or dressy wear there are smart little velvet coats, made with semifltted body, to which is at- tached a full circular peplum extend- ing to the knees. For forms the col- lar and trims the cuffs. .17
