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Show I Carver's Language Few people are aware that such j a pleasant Yuletide task as carving has a language of Its own, which has nothing to do with exasperation. exaspera-tion. Forgetting for a moment the ubiquitous turkey, which apparently appar-ently Is only "carved," an expert cites the following terms as appro- j priate to the occasion: Allay a pheasant, Chine a salmon. Mince a plover, Barb a lobster, Lift a swan, Spall a hen, Unbrace a duck, Disfigure Dis-figure a peacock, Dismember a heron, Thigh a woodcock, and Tame a crab. In the Middle ages, when most of these picturesque terms were evolved, herons, being as common com-mon as starlings today, were a favorite fa-vorite Christmas dish amongst the poor; while the rich granted the peacock the place of honor at their banquets. London Tit-Bits Maga-rlne. |