THE WILD TURKEY. 55 



we sat down to a feast fit for the chief gods and goddesses 

 of the forest. When the turkeys were opened, and the 

 quail found inside, the gentleman who acted as carver 

 said slowly, and in a serious tone: — 



" Well, I must say that these are the durndest turkeys 

 I ever saw. I've been acquainted with turkeys now 

 for nearly forty years, but these are the first I ever knew 

 to carry their young in their innards. The ways of 

 nature in the West are inscrutable. Let us pray — for 

 more of such turkeys." 



The "young" were roasted in admirable style, and 

 divided the honors with the birds in which they were 

 stowed away. Koast turkey and grilled venison steaks 

 were the pieces de resistance of the feast ; but the dishes 

 which elicited the most discussion were venison stew 

 and the salmon trout. Having finished the meal, we 

 threw ourselves on the ground before the fire, and, light- 

 ing our cigars, indulged in angling, shooting, and hunt- 

 ing expeditions until near midnight, when we retired to 

 rest on beds of fragrant cedar boughs, our lullaby being 

 sung by the soughing and the sighing of the forest. 



