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The Practice of Cookery
Catherine Emily Callbeck Dalgairns wrote "The Practice of Cookery Adapted to the Business of Every-day Life." It was published in 1829, and republished up until 1860. An 1830 Boston / New York edition had 1419 recipes in it. The 1840 (8th edition) was published in Edinburgh by Robert Cadell. The 1845 edition, published by Richard Griffin, had 1597 recipes in it. Later editions included additions such as a third appendix which were not written by her.

Catherine was an upper-middle class amateur foodie. The goal of the book was to enable any cook or housekeeper of limited experience to know how to prepare well most dishes in fashion at the time. She hoped that, at the same time, it might "be no less useful to the mistress of a family, if required for occasional reference." She stated at the outset that she was not providing any new recipes, but trying to select the best amongst those "already established in public favour." She either tested them herself, or relied on the opinion of "persons whose accuracy in the various manipulations could be safely relied upon."

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Today's Lunchtime Article
In America, the predominant Turkey breed is the American Bronze (aka Broadbreasted White), which was developed in the 1950s for size and weight. 99% of the Turkeys sold are Broadbreasted White. These domesticated birds are so awkward that they can't fly or run: they can't breed by themselves, and have to be artificially inseminated. Without man around to help, there wouldn't be a next generation of them. They are usually brought to market within 3 months of hatching, at an average weight of 27 pounds (12 kg.)

When first hatched, Turkeys are not fed for the first day or so, as they are still digesting yolk that is in their stomachs.
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