As roasting a turkey is a slow process, requiring from 4 to 5 hours, it should be prepared the day before. After drawing, singe and wash thoroughly inside and out in several waters and drain. Stuff according to the following directions: Cook the giblets and chop fine with one onion, add one heaping tablespoon of butter to the water in which they are cooked; break into the bowl enough stale bread to fill the body and craw, moisten with the liquor; season highly with sifted sage, salt and pepper; fill the turkey and sew up. Tie a cord around the neck to prevent the escape of the stuffing; tie down the legs and wings; put in dripping pan; make a paste of flour and butter and spread over the turkey. Baste frequently and roast until tender. When done, put on a platter and draw out the cord carefully; make a brown gravy, skimming off the fat. Allow 20 minutes to the pound for roasting and 20 minutes additional.

Roast Goose

Bag your goose, and feed it for four weeks with corn and wheat so as to have it nice and fat. For the stuffing; take an onion, chop it, and put it on to steam in about two tablespoons of butter. Take a loaf of bread, remove the crusts, soften in cold water, but do not let it get too soft; press it out and put the bread in with the onion. Keep on the stove until thoroughly heated. Cool, and add a little parsley and the goose's liver, chopped. Add three well-beaten eggs and a sliced apple, pepper salt and nutmeg. Stuff your goose, and roast it for three hours in a steady oven.

Roast Duck. (Wild.)

Pick, draw and rinse with pinch of soda in last water to make tender and remove odor. Soak over night in salt and water. Make a gravy of sliced onions, pepper and salt as seasoning. If not fat, tie a small piece of salt pork on breast. Stuffing: Three pints bread crumbs, 3 tablespoons butter,

1 chopped onion, 1 teaspoon each black pepper, sage and salt. Do not stuff too full. Sew up opening. Place in pan with gravy and turn often. Bake in hot oven. Roast until tender, basting frequently.

Wild Duck Or Goose

Stuff with any good dressing. Onion is preferable for game. Steam in steamer until it is tender when pricked. Then put strips of fat salt port across each and fasten on with toothpicks and bake.