The White Falcon - 20.11.1965, Side 5

Saturday, November 20, 1965
WHITE FALCON
5
A Prayer
For
Thanksgiving
Oh, God we thank thee that we
may lift up our eyes to thee today;
We thank thee we can face
this test with honor and a spot-
less name,
And that we serve a world dis-
tressed unselfishly and free from
shame. (AFPS)
Jccc( Jet 7heuykt
Gobblers' History Older
Than Thanksgiving Day Fete
You may have talked turkey, eaten turkey, danced the
Turkey Trot, sung “Turkey in the Straw” — perhaps you’ve
even hunted this “typically American” bird — but did you
know that the original domesticated turkey was not a native
of America.. .and probably wasn’t named by Americans?
It’s a fact!
The turkey we eat today orig-^----------
inally had been raised by the
Aztec Indians of Mexico. Emperor
Montezuma (of the “Marines
Hymn” fame) had so many that
he fed them to other animals in
his zoo.
What, then, did the Pilgrims
enjoy at the first Thanksgiving
dinner? Native American wild
turkey, brought to them by the
Indians as gifts.
Cinderella, Indian Style
The Indians tell a story — prob-
ably a Pueblo version of Cinder-
ella — about a poor girl who is
befriended by turkeys. Like fairy
godmothers, the turkeys dress her
her up, give her a beautiful hair-
do, and send her to a dance where
she finds a suitor. But alas, the
maiden and her Prince Charming
do not live, “happily ever after,”
for the girl flees westward after
the turkeys, and her mother ac-
cuses her of being a witch!
Turkey Vs. Eagle
Our national bird is the bald
eagle, but if Benjamin Franklin
had had his way, we might see a
turkey rather than an eagle on
the reverse side of the Kennedy
half-dollar coin. Franklin wrote:
“I wish the bald eagle had not
been chosen as the representa-
tive of our country; he is a bird
of bad moral character; like those
among the people who live by
sharping and robbing, he is gener-
ally poor....
“The (wild) turkey is a much
more respectable bird, and withal
a true native of America."
liest and most popular of Ameri-
can fiddle tunes."
Can you remember a famous
movie which turkeys played an
important role? In Sergeant York,
Gary Cooper (portraying the
World War I hero) learned to
become a skilled marksman by
participating in turkey shoots
back home in Tennessee. Later he
astonished Army personnel with
his deadly accuracy.
The Word Turkey
Where does the word “turkey”
come from? Explanations abound:
1. The wattles of the bird re-
semble the Turkish fez.
2. The bird makes a soft “turk,
turk,” sound.
3. The Indians called the bird
“furkee.”
4. Information uncovered by
Wild Turkey researchers revealed
when the turkey was introduced
in Europe, the poultry merchants
who sold it referred to the bird
as “tukki,” a Hebrew word mean-
ing peacock.
Today’s turkey is a part of
American art. Remember the Tur-
key Trot? That was a popular
ragtime dance of the “Twenties.”
And then there’s the song “Tur-
key in the Straw,” based on an
old minstrel melody, which one
authority refers as “the live-
Which explanation is right?
Henry E. Davis, famed turkey
hunter and author of The Ameri-
can Wild Turkey, upholds the last
explanation. “In my opinion,” he
says, “this is the most plausible
view.” (NavNews)
While Thankgiving Day is near,
with its delicious turkey, succu-
lent ham and appetizing desserts,
it is interesting to note this bit of
news.
The Defense Supply Agency
has awarded contracts totaling
around $2.5 million for canned
dehydrated frankfurters and raw
dehydrated shrimp for service
messes.
The shrimp costs about $12 a
pound, considering dehydration
has reduced the weight. The
frankfurters run a little more
than 55 cents a pound, with the
cost for can containers.
Oscar Mayer and Company,
Madison, Wis., is supplying some
2.5 million pounds of frank-
furters, while the United Fruit
and Food Corporation, Boston,
Mass., is supplying more than
90.000 pounds of shrimp. (AFPS)
New Service Chow
For Sea And Space
Tastier, lighter field rations are
undergoing research and develop-
ment for all the services at the
Army Laboratories, Natick, Mass.
Called “Quick Serve” rations,
the foods are processed by a freez-
ing-drying technique reducing
weight as much as 95 percent for
easier handling, transportation
and storage.
Some 50 items are being de-
veloped for inclusion in 21 meals
packaged in six-man and 21-man
lots. Meals include sliced beef,
chicken, scrambled eggs, coffee
and milk.
Foods keep their shape, taste,
color and other characteristics, an
official said, adding that they also
retain their nutritive value.
In most cases, the rations are
prepared for eating by heating in
boiling water without removing
the protective packaging.
Lightness and compactness of
the freeze-dried foods makes them
especially appropriate for use in
submarine and spacecraft, it was
explained (AFPS)
HEAVIER LEFT ARMS—Sewing on new chevrons as a result off the
August fleet-wide exams are these Naval Security Group personnel:
(left to right) J. D. Fuschino, CT3; C. D. Blaas, CT3; N. E. Shaw, CT3;
D. W. George, CT3; R. K. Walburn, CT2; W. L. Harley, CT2; F. J.
Guilfoy, CT2; J. F. Byrd, CT2; and T. A. Seiler, CM1. The officiating
officer at these Nov. 16 advancement ceremonies was NavSecGru
Officer in Charge, Lt. Peter P. Kennedy. (Photo by Weese, AN)
C. O. Gives Local
Scouts New Hqs.
NEW HOME—The rapidly growing Scouting program has received
a welcome bit of support from Capt Emile E. Pierre, Jr., commanding
officer of the Naval Station.
Two Station buildings, T-185 and T-186, have been renovated by the
Public Works Department, by order of the commanding officer, for
use by the local Boy and Girl Scout troops.
The buildings will provide the Scouts with a place where weekly
meetings and occurring ceremonies can be held. In addition the
Scouts will use these facilities to work on crafts, hobbies an other
projects.
THANKSGIVING DINNER
25 November 1965
Appetizers
Chilled Tomato Juice ......... Chilled Shrimp Cocktail
Cocktail Sauce .......................... Chefs Salad
Stuffed Celery Sticks ........... Sliced Tomato Salad
Sweet Mixed Pickles ............Ripe and Green Olives
Entre
Turkey Noodle Soup .................... Crisp Saltines
Main Course
Roast Tom Turkey .... Baked Virginia Style Smoked Ham
Snowflake Potatoes............. Candied Sweet Potatoes
Giblet Gray ......................... Pineapple Sauce
Cranberry Sauce ....................... Glazed Carrots
Buttered Fresh Frozen Peas .. Hot Parkerhouse Rolls and
Butter Patties
Desserts
Pumpkin Pie...................
Mincemeat Pie .................
Assorted Mixed Nuts ...........
Chilled Fresh Fruit............
Beverages
. . . Fruit Cake
. . Ice Cream
. Hard Candy
Sliced Lemons
Fresh Milk ............................... Hot Coffee
Hot Tea
The Staff Of The White Falcon
Wishes You A Happy Holiday