Lethbridge Herald, The (Newspaper) - October 2, 1973, Lethbridge, Alberta
Fraser Hodgson Thanksgiving for a turkey Turkey has been a traditional thanksgiving bird for so long that nothing else makes the dinner seem right. When we lived in Coaldale in the late 40's, we made a deal with Merl Eaves to supply us with our Thanksgiving turkey. He was manager of the Ellison Farm at that time. He decided to quit raising the troublesome things, so he sold out his breeding stock to get away from the business. We planned a big gather- ing that fall for Thanksgiving, and made a deal with him for his last turkey, the grandad gobbler of the bunch. He was a big bird. I thought Merl would take some of the feathers off him and bring him in dead, but he delivered him alive and locked him in our empty chicken-house. When Jim and I came home for supper we got the news; we had a slaughter job to do. I had butchered turkeys before and didn't care much for the messy job, so decided instead of doing it DERME MACHINE SHOP A COMPLETE AUTOMOTIVE GENERAL MACHINE SHOP SERVICE 327-O82V 233 12c STREET NORTH CAMPER TOPS Your pick-up can lead a year round double life with a hunter straight side that gives you the extra capacity of cube design. Your top lets you cover, up, protect and lock away your valuables, from tools to camping supplies to snowmobiles. Straight sides are also avail- able in the full range of eyecatching colors. All models will fit any standard 8' pick-up box. CLINT'S EQUIPMENT LIMITED "Made in Western Canada by Canadians" Cardston, Alberta Phone 653-3534 Tuesday, October 2, 1973-THE LETHBRIDGE HERALD- 15 Whittled meat affects cost the approved way I'd use the axe. After supper Jim and I went out to get the job done. When we opened the chicken-house door we were confronted by the biggest turkey I had ever seen. By the time we caught him and arranged his beheading block, we could hardly see each other or the bulb above us for dust. Jim held his legs and I contracted to hold his wings with one hand, and swing the axe with the other. I knew there would be a commotion when the axe fell, but thought I could drop it and grab with the other hand and hold his wings. It was quite a struggle; I think he knew this was the end, and we sure weren't properly prepared for the explosion that came when the guillotine fell. I dropped the axe, but never even came close to his wings, and Jim lost his legs on the first spasm. The turkey was loose and flopping all over the place. Dust flew up in clouds, and we got out the door and slammed it shut. We stood around outside for quite a while. Finally the struggle subsided and all was quiet. We opened the door but couldn't see anything, so went to the house till the dust settled. It was some operation to get him cleaned up and dressed, but we finally did, and he weighed 26 pounds on the bathroom scales. The war was over and her three sons returned without a scratch. There was no more rationing or shortages; a real thanksgiving day to remember. None of us will ever forget that turkey for mak- mg it possible._______ CALGARY (CP) There's more to a steer than meets the eye of a shopper. Less than half the animal is displayed in neat cuts and roasts of the supermarket. The remainder has been whittled off the carcass between the slaughterhouse and the table. A animal loses about one-third its weight before leaving the packers. The hide alone weighs about 80 pounds, while up to 250 pounds is lost with the removal of the hoofs, tail, head and internal organs. Some is salvaged for consumption. The heart, tongue, tail, kidneys and liver are sold commercially, and meat from the heart is used to manufacture products such as sausage and head cheese. Only 432 pounds of beef from the animal is offered for sale, and it's not all steak. The choice 10-pound morsel of T-bone steak carved from each carcass is dwarfed by the 160-pound mound of stewing and pot-roast type beef designed for a long, slow simmer by the budget-conscious chef. Hamburger comes from all parts of the animal and about 60 pounds of ground beef can be scraped from the carcass, depending on the wav it is carved. The loin is the high-priced area of the animal and yields about 75 pounds of steak 40 pounds of sirloin, 20 pounds of porterhouse, 10 pounds of T-bone and live of club steak. No matter where the cuts come from, they were all bought for the same price more than 50 cents a pound on the hoof recently. But few customers are interested in braised or boil- ed hoofs and prices increase as portions are cut away from the carcass. ''It has a pyramid effect all the way through.'' Les Worsdale, plant manager for Burns Foods, explained. 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