- Albert Flamens. Gallus indicus, Coq d’jnde (The Turkey-cock), from Thirteen Birds Fine Arts Museum San Francisco
SIR TOBY BELCH: Here’s an overwheening rogue!
FABIAN: O, peace! Contemplation makes a rare turkey-cock of him; how he jets under his advanced plumes!
Turkey Brought To Jahangir From Goa In 1612
Thomas Tusser Five Hundred Points of Good Husbandry, 1577.
Good bread and good drinke, a good fier in the hall,
brawne, pudding and souse, and good mustard withall.
Beefe, mutton, and porke, shred pies of the best,
pig, veale, goose and capon, and turkey well drest ;
Cheese, apples and nuts, joly Carols to heare,
as then in the countrie is counted good cheare.
“The Turkie, which is in New England a very large Bird, they breed twice or thrice in a year, if you would preserve the young chickens alive, you must give them no water, for if they come to have their fill of water they will drop away strangely, and you will never be able to rear any of them: they are excellent meat, especially a Turkey-Capon beyond that, for which eight shillings was given, their eggs are very wholesome and restore decayed nature exceedingly. But the French say they breed the leprosie, the Indesses make Coats of Turkie feathers woven for their children.”