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Show H t ! 'i' -v. il'iXi s 4-1 , r s 'I f'tf Tv - blest citizen of the coun- j! I I .'- - try, will enjoy the Thanks- i"ft4 giving turkey I I 1 1 fl'- ?- V V If one would enjoy a I I'; I $ , '. - V: good old fashioned Thanks- Ul?7S k giving day at its best the i-Jt'WifjfliVtt W true road to the feast lies i 4 V T" in the country. Thanks- 1 Ks f ' giving on the farm is some- ' h ' H tt -V i- " thing to be remembered. 1 r fc Vl- There the whole family is i'V ts a taken lnt0 consideration, ktrt ' J-; ' "i and It is safe to say that i jTl X ft ''1 J , each individual member CI'J" fA'V has been preparing for the y" r7 IT day almost eyer since the . V celebration of the last one , J 1 f Stores of mince, apple - y4'' and PumPkln pies have ' - ' : been baked and range on x ' J ' the broad shelves of the : x ' s " Mtjfr 1 ' 1 store room; apple Bauce, ' i i preserves, with home-made ' 4, 1 "i pickles, "put down" . -v ' y months before required for , . . , use; stores of grapes, ap- 1 v : pies, pears and nuts, care- mmmmmmmmmmmmmmmmmmmmmA fully looked over; a goodly ham, freshened in cold b Tf 7 HEN CaPtaln Miles rfS stancl,sh "witb bis lit-ACTjL lit-ACTjL tle comPany of 16 bar-bffiij bar-bffiij dy Pirlms, discovered frv v V he firet fresh water g I encountered . by the Mayflower explorers after landing at what is belieVed to be East Harbor creek, on the shores of Capo Cod, the party sat down and drank, and as Mount records in his journal or story: "We were heartily glad and drunke our first New England water with as much delight as ever we drunke drink in all our lives." Thus was, with "Bisket and Holland Hol-land Cheeseand a bottle of aquavite," the first New ' England Thanksgiving dinner eaten on the noon of November Novem-ber 26, 1G20, around "a fire of sassafras, sassa-fras, Juniper and pine, which smelled both sweet and strong." Later these hardy adventurers were able to feast on wild fowl and venison in plenty, as have those who came after them even unto the present pres-ent day, for the forests of the capa abound with game, and the-. waters' with fishes very much as in the days of the little Pilgrim band who in the Mayflower's cabin' signed the firtt New England charter. Although npt set down in the laws, the reunion feast became an informal annual function, and there can be but little doubt that Thanksgiving day as known to us of the present had Its origin in and was inspired byhe ability abil-ity of the pilgrim band to soften the strong waters of the hospitable Dutch with the spring waters of the new world, by chance shall we say? Or to what cause shall we credit the selection se-lection of the last week of November-for November-for the day of feasting and prayer now bo eagerly looked for and as carefully care-fully observed as Christmas, the New blest citizen of the country, coun-try, will enjoy the Thanksgiving Thanks-giving turkey. If one would enjoy a good old fashioned Thanksgiving Thanks-giving day at its best the true road to the feast lies in the country. Thanksgiving Thanks-giving on the farm Is something some-thing to be remembered. There the whole family Is taken into consideration, and It is safe to say that each individual member has been preparing for the day almost ever since the celebration of the last one. Stores of mince, apple and pumpkin pies have been baked and range on the broad shelves of the store room; apple Bauce, preserves, with home-made pickles, "put down" months before required for use; stores of grapes, ap-- ap-- pies, pears and nuts, carefully care-fully looked over; a goodly ham, freshened In cold If , A " 7 V Jn ; ?t H f H F V "T r V 5 H ' g V . 1 the family and guests (and there are sure to be guests In country at a country Thanksgiving dinner) din-ner) troop into the long dining room, to find the repast not only ready, but served with all the pomp and state the feast deserves. The turkey is placed before the host, while the roast loin of young pig graces the opposite end of the table, with the boiled ham in the center, cen-ter, flanked with mashed white and baked sweet potatoes, turnips and cauliflower, with boats of gravy and bowls of sauce within easy reach of all. "Now pass up your plates," is requested from' each end of the table, and the oftener this repeated re-peated advice Is followed the more the face of the good matron glows with satisfaction. The great pitchers of foaming elder .pass along the board and the diner at a farm Thanksgiving feast finds It all so novel and good that the vision comes up before him frequently while struggling with a complicated menu at his club or some hotel or mincing through the series of problems presented pre-sented at a French or Italian table d'hote dinner. On every Yankee warship in the hot lands of the far away Malay Islands, Cuba, Guam, Panama, the Sandwich islands and under the flag that floats over every American consul's home or office Thanksgiving day will be celebrated, and, like another stitch in the great bed quilt of liberty and Independence will knit the fabric closer together. to-gether. We do well to have a Thanksgiving feast. We thank the great Creator for our being, our sturdy forefathers for our great country, our Burly British Brit-ish ancestors for our love of ' country and good things to eat, our bustling energy for rapid progress, our wives and mothers for domestic atmosphere that makes life enjoyable and success certain and the rulers we have placed In power for unparalleled prosperity. . ' Year or Independence Day? The day of thanks is more typically a national holiday than is any other. It is American and unique. Every country coun-try has one or more days set apart to commemorate commemo-rate Independence or the granting of some great boon to its people that may be considered a step on the stairway to liberty, but the Thanksgiving day of the United States is without a close comparison com-parison in any land. Thanksgiving day begins the winter season. Wherever you find an American you will, as the month of November wanes, find one who thinks more of being at' home or at the home of intimate friends for Thanksgiving day. Clubs, hotels, ho-tels, public institutions, all Bee to It that their patrons, members or Inmates are provided . with a sumptuous repast for the one great feast day, and whenever and wherever possible a great, fat turkey graces the board. The turkey should be our national bird, as it is or, rather, was everywhere in a wild state, and helped the original colonists to provide for their families. It has for 300 years been the chief feature at all important strictly American banquets, ban-quets, and may be safely called our greatest national na-tional food delicacy. The Spaniards In Florida, French in Louisiana, Pilgrims In Cape Cod and founders of the Virginia company all found the wild turkey ready for the sport and table In this their new home, and the American of today, from the president of. the United States to the hum- water 24 hours, then carefully wiped dry and placed in p. pot of cider to boil 15 minutes to the pound; a loin of pork, roasted to a rich, golden brown, to be served with apple sauce, and the feature of the feast a turkey, fattened to about the 20-pound mark, the pride of the farmer and the Joy of his wife. The turkey, hatched on the farm and as carefully care-fully watched as any member of the family, fattened fat-tened on grain and meal with a mixture of chopped nut meats to give it the proper flavor, killed one week before the feast and hung In an outhouse, where it is kept cold, but will not be injured by the frost, is brought in the night before be-fore for final treatment before being consigned to the oven. The great bird is carefully picked and drawn, the interior wiped out, not washed, which would destroy the flavor, and filled with what is known in the country as "the stuffln'," a thick mixture of sausage meat, bread crumbs and eggs, with Just a faint touch of sage and onion. When prepared pre-pared and placed in the huge oven to roast it becomes the duty of one cook to watch the oven and baste the roast until it is evident to the practised prac-tised eye of the heroine of many such conflicts that the turkey is ready to be served with fresh made cranberry sauce and a rich gravy, in which all the giblets have been stirred with some well-balanced well-balanced chestnuts. Now. everything being ready, |