THE TURKEY HISTORIC 73 



they were first eaten in France. Heresbach, as 

 we have seen, asserts that they were introduced 

 into Germany about 1530; and that a sumptu- 

 ary law made at Venice in 1557, quoted by Za- 

 noni, particularizes the tables at which they were 

 permitted to be served. 



"So ungrateful are mankind for the most im- 

 portant benefits that not even a traditionary 

 vestige remains of the men by whom, or the coun- 

 try from whence, this most useful bird was 

 introduced into any European states. Little 

 therefore is gained from its early history beyond 

 the mere proof of the rapidity with which the 

 process of domestication may sometimes be ef- 

 fected." (pp. 213, 214.) 



Some ten or more years ago, at a time when I 

 was the natural history editor of Shooting and 

 Fishing, in New York City, I published a number 

 of criticisms and original articles upon turkeys, 

 both the wild and domesticated forms. 1 



^hufeldt, R. W. " The Ancestry of the American Turkey," Shoot- 

 ing and Fishing, Vol. 24, No. 13, New York, July 14, 1898, p. 246. 

 "Wild and Domesticated Turkeys," Ibid, No. 17, August 11, 1898, p. 

 331. "A Reply to the Turkey Hunters," Ibid. No. 23, September 22, 

 1898, pp, 451, 452. "The Wild Turkey of Arizona," Ibid. Vol. 32, 

 No. 5, New York, May 22, 1902, pp. 108,109. 



