A GUIDE FOR KEEPERS OF POULTRY 63 
tral America. The bird was not found further south than 
the mouth of the Orinoco on the east coast but on the 
west coast it was found as far south as Peru. 
How this bird got its name has been a matter of 
curious speculation and much traditionary lore been put 
forward as authentic history. As a matter of fact, not 
a single one of the old writers attribute its origin to 
Turkey, all agreeing that it came from America. Wright 
thinks the name might have been given it from the red 
head and neck. Others suppose that the name comes 
from the domineering habits of the bird. Unfortunate 
as the name was, it has been accepted and speculations 
as to its origin are of no value. The turkey was brought 
into England in 1521 or 1524. In 1541 it was so highly 
esteemed that Archbishop Cranmer prohibited the serv- 
ing of more than one dish of turkey cock at state dinners 
and the serving of turkey hens was forbidden altogether, 
as they were too valuable to eat. About 1570 the turkey 
became the recognized Christmas dish with the English 
farmer. 
It is said that the first turkey was eaten in France at 
the wedding feast of Charles XII and Elizabeth of Aus- 
tria, June 27. 1576. A large number of the birds had 
been sent over from Boston to St. Malo and when the 
ship reached that port the provincial governor sent a 
dozen of them to the king’s cook. The king was so 
pleased with them that he began to breed them, and the 
breed spread rapidly over all France. 
It is quite probable that turkeys as domesticated fowls 
were first bred in this country from fowls brought from 
Europe, as the northern races of aborigines knew nothing 
about them except as wild fowls in the forests. 
Bronze Turkeys.—This variety as bred today is the 
