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acoms. As the great forests fell before the ax, the turkey was forced into the open. There it made an easy target for hunters. This noble bird, the grandest of all game birds, is now making a fine comeback with protection and re-introduction to areas where it had been eliminated.
The Wild Turkey was once so common an early arrival from Europe, Thomas Morton, wrote in 1637: "Turkies there are, which divers times in great flocks have sallied by our doores; then a gunne, being commonly in redinesse, salutes them With such a courtesie, as makes them take a tume in the Cooke roome. They daunce by the doore so well." Spelling is definitely not mine.
In 1840 John James Audubon wrote: "A first-rate Turkey, weighing from twenty-five to thirty pounds avoirdupois, was considered welf sold when it brought a quarter of a dollar." The weight of this bird is questionable. Though a great artist, Audubon was not always accurate with numbers.
George Willison in Skints and Strangers, an immensely readable account of the Plymouth Colony, included a fine description of the first Thanksgiving. Willison though the Pilgrim's gun too limited to range to bring down" ...the long-legged 'Turkie' whose speed of foot in the woods constantly amazed the Pilgrims." There is no mention in the record of turkey at the first Thanksgiving feast though contemporary accounts are rich in detail. Duck, goose, clams, eels, white and combread are mentioned along with "sallet herbes' and wine made from wild grapes which is described as being "very sweet and strong."
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