298 MEALS MEDICINAL. 
The “ Poule d’Inde,”’ or fowl of India, cock, or hen, is our 
Turkey (Meleagris), the bubbly jock of Scotland, which originally 
came from America, having been first found wild there, and 
nowhere else. Turkeys do not hail from Turkey any more than 
Turkey corn, which also came first from America. In Paris 
this fowl has become known as a dindon, or “ poulet d’Inde,” 
though quite on an equal misconception of its origin. “‘ When 
young,’ said Robert Lovell (1661), “it recovereth strength, 
nourisheth plentifully, kindleth lust, and agreeth with every 
temper, and complexion, except too hot, and troubled with 
rheumes, and gouts.’”’ ‘‘ The flesh,” wrote Dr. Salmon (1695), 
“is most excellent food, and of great nourishment; you may 
concoct broth, ale, or jelly of it against consumptions, for it 
restoreth strength plentifully, and agrees with all dispositions.” 
Young Turkeys will not fatten unless they have free access to 
pebbles, many of which are found in their gizzards, This lordly 
fowl began to appear as a Christmas dish about 1585. “‘ Turkeys, 
hops, and carp ’”’ were introduced into England during the reign 
of Henry the EHighth. After the middle ages Turkeys were 
practically extinct in Europe; they were imported again in 
1432 by a French trader who was master of the Mint, and 
director of Artillery in the service of Charles the Seventh of 
France. The story is told of a gourmand who, when recovering 
from an illness, was allowed by his doctor, in writing, as a simple 
dinner, “‘ Une cuisse de poulet.” But scarcely had the doctor 
taken his departure when the patient caught up the prescribed 
menu-card, and, cleverly imitating the physician’s hand, added 
“d'Inde”’ after poulet. This order being duly carried out by 
the cook, the patient regaled himself on a big meal, and a laugh 
at the doctor’s expense. The Turkey Cock goes by the popular 
names Gobble Cock, and Gobbler. Said Sam Weller (Pickwick) 
when getting into some trouble, “I’m pretty tough! that’s 
vun consolation, as the wery old Turkey remarked ven the 
farmer said he wos afeer'd he should have to kill him for the 
London market.” Alexis Soyer, the noted London chef, at the 
time of the Crimean War, invented a hundred-guinea dish, for 
producing which a hundred Turkeys had to be slaughtered, 
each of which furnished only the two dark pieces of solid 
flesh trom the hips, called by the French “Je sot Vy laisse.” 
Meleager, after whom the Turkey is named, was a king of 
Macedonia. 
