Do you know the real history of the wild turkey, it’s origin, contributions to American culture and lore? One of the National Wild Turkey Federation’s goals is to educate its members and the public on the history and ways of the wild turkey. This first series of fun and informative trivia questions aims to entertain and reveal the background of one of North America’s most popular gamebirds, the American Wild Turkey. Try the questions on your own, then check your responses with the answers provided below.

1. L.J. P. Vieillot first described and named the eastern subspecies of wild turkey in 1817 using the word “silvestris,” meaning _________turkey?
A: Forest B: Running C: Hardwood D: River

2. The National Wild Turkey Federation’s Headquarters is located in?
A:San Jose, CA B:Selma, AL C:Edgefield, SC D:New Haven, CT

3. Between __________ feathers cover the body of an adult turkey in patterns called feather tracts.
A: 1,100-2,000 B: 3,000-4,000 C: 5,000-6,000 D: 7,125-8,475

4. What ballroom dance was named for the short, jerky steps that turkeys take?

5. A turkey’s ________are large and fleshy and engorged with blood during the spring.
A: Major Curuncles B: Toes C: Spurs D: Ear Openings

6. By the 1930s, wild turkeys had been reduced to an all time low population of ________.
A: 10,000 B: 15,000 C: 25,000 D: 30,000

7. The _______wild turkey was first described in 1890 by W.E.D. Scott who named it for a famous Seminole Chief, who led his tribe against the Americans in a 20-year war beginning in 1835.
A: Gould’s B: Osceola C: Merriam’s D: Rio Grande

8. T or F—Since the founding of the National Wild Turkey Federation in 1973, wild turkey populations have soared from 1.3. million to 5.6 million in 2001.

9. A turkey’s _______type of feathers are marked by distinctive white bars (less barring on the Osceola). Toms rub the tips of these off with extended strutting.
A: Breast feathers B: Back and body feathers C: Tail Feather D: Primary Wing Feathers

10. T or F—Over a million pieces of hunting safety information developed through the task force have been produced and distributed by the NWTF.

11. T or F—Gobblers normally have small tracks with a middle toe rarely exceeding 2 inches.

12. T or F—By the time of the Spanish Conquest of Mexico (1519-1521), turkeys accounted for 10% of the meat in the diet of the Aztecs and other Central Mexican people.

13. T or F—Together, the National Wild Turkey Federation’s conservation partners and grassroots members have raised and spent more than $150 million on over 20,000 projects benefiting wild turkeys throughout America.

14. T or F—The wild turkey was domesticated in Mexico and brought to Europe in the 16th century.

15. The National Wild Turkey Federation membership has grown from 1,300 members in 1973 to over ________ members today.
A:125,000 B:276,000 C:350,000 C:450,000

If you get less than 5 questions correct, you’re a Bird Brain. If you get 6-10 questions correct, consider yourself in Full Strut. If you get more than 10 questions correct, you’re a Wild Turkey Wiz

For more information on the National Wild Turkey Federation, call (803) 637-3106, check out our web site at www.nwtf.org or e-mail questions to nwtf@nwtf.net.

Answers: 1) A, 2) C, 3) C, 4) The Turkey Trot. It achieved popularity chiefly as a result of its being denounced by the Vatican, and was later replaced in 1914 by the Fox Trot. 5) A, 6) D, 7) B, 8) True, 9) D, 10) True, 11) False, Gobblers have a large track with a middle toe an average of 4 inches in length; a hen has a middle toe less than 3 inches long. 12) True, 13) True, 14) True, 15) C

 Rabies is a viral disease of mammals most often transmitted through the virus-containing saliva of an infected animal. This virus causes an acute encephalitis, inflammation of the brain, and the outcome is almost always fatal. Although all species of mammals are susceptible to the virus, the majority of rabies cases reported to the Centers for Disease Control and Prevention (CDC) occur in wild animals like raccoons, skunks, bats, and foxes. Domestic animals account for less than 10% of reported cases with cats, cattle, and dogs most often reported.

 The rabies infection in animals progresses from the initial prodromal phase to the excitative, or furious, phase to the final paralytic phase. The first sign of rabies is a change in behavior. Rabid animals usually stop eating and drinking, and may appear to want to be left alone. The second phase of infection, furious phase ("mad dog syndrome"), usually lasts 2 to 4 days, but not all rabid animals experience it. Some typical signs include; restlessness, irritability, no fear of natural enemies (e.g., wild animals may not be afraid of people), erratic behavior, episodes of aggression, sudden vicious attacks, trembling, and muscle incoordination. The third and final phase, paralytic phase, of infection usually lasts for 2 to 4 days and results in death. The animal appears to choke or have trouble swallowing, leading to drooling and foaming of saliva (i.e., "foaming at the mouth"). This progresses to paralysis of jaw, throat, and chewing muscles then spreads to other parts of the body. The animal then enters a coma and dies.

 The direct fluorescent antibody test (dFA) is the test most frequently used to diagnose rabies. This test requires brain tissue from animals suspected of being rabid. The test can only be performed after the animal is dead.

 Exposure, or transmission of the virus, typically occurs through the bite and virus-containing saliva of an infected host. As with other viruses, the incubation period, the time from exposure to onset of clinical signs of disease, may vary from a few days to several years, but is usually one to three months

.  Early symptoms of rabies in humans are usually non-specific and flu-like -- fever, headache, and general malaise. There may be discomfort or swelling at the site of exposure. As the disease progresses, neurological symptoms appear and may include anxiety, agitation, confusion, progressing to hallucinations, insomnia, hypersalivation, difficulty swallowing, and hydrophobia (fear of water.) Death usually occurs within two to ten days of the onset of symptoms. Once clinical signs of rabies appear, the disease is nearly always fatal.

 If you are exposed to a potentially rabid animal, wash the wound thoroughly with soap and water, and seek medical attention immediately. If you have the animal keep it contained so it can't harm anyone else until you can deliver it to your local health department. If the animal is dead, keep it cool (DON'T FREEZE). The local health department and your health care practitioner should work together to assess your risk and provide any needed treatment.

 Rapid and accurate laboratory diagnosis of rabies in humans and other animals are essential for timely administration of postexposure vaccines. Within a few hours, a diagnostic laboratory can determine whether or not an animal is rabid and inform the responsible medical personnel. The laboratory results may save a patient from unnecessary physical and psychological trauma, and financial burdens, if the animal is not rabid.

 Although there is no treatment for rabies after symptoms appear, there are extremely effective pre and postexposure vaccine regimens. Postexposure treatment consists of a regimen of one dose of immune globulin and five doses of rabies vaccine over a 28-day period. Rabies immune globulin and the first dose of rabies vaccine should be given as soon as possible after exposure. Additional doses of rabies vaccine should be given on days 3, 7, 14, and 28 after the first vaccination. Current vaccines are relatively painless and are given in your arm, like a flu or tetanus vaccine. No one that has received postexposure treatment promptly and appropriately after an exposure has developed rabies.

 While enjoying your outdoor adventures keep in mind the possibility of diseased animals. Hunt and bag only healthy-looking animals. Don't handle, feed, or unintentionally attract wild animals with open garbage cans or litter. Don't adopt wild animals, bring them into your home, or try to nurse sick animals to health. Teach children never to handle unfamiliar animals, wild or domestic, even if they appear friendly. "Love your own, leave other animals alone" is a good principle for children to learn. Remember a seemingly "friendly" wild animal could be in the second stage of a rabies infection. Keep your pets under direct supervision so they do not come in contact with wild animals. If your pet is bitten by a wild animal, seek veterinary assistance for the animal immediately. And lastly, keep vaccinations up-to-date for all dogs, cats and ferrets. This helps keep your pets from getting rabies and provides a barrier of protection to you, if your animal is bitten by a rabid wild animal. Until next time...Maggie.

Everything You Ever Wanted To Know About How To Catch, Kill, Clean, Cook And Eat A Western Diamondback Rattlesnake, But Were Afraid To Ask - Part 3

 Rattlesnakes can be cooked like most other meats including grilling, roasting and frying. However, there are some subtleties that will help the novice chef in preparing what should be a very delectable meal. The meat of the rattlesnake will have a thick part (near the spine) and a thin part on the lower part of the ribs. Thus, when cooking by frying or grilling, the lower part of the ribs will cook quickest and may tend to dry out or become overcooked using any of those methods. There is not the same problem in roasting or baking using a moist heat (i.e., sauces or plain water). The lower part of the rib meat will be tender as the "brisket". Note the following two recipes use one of each method, specifically "moist" baking and "dry frying." Most individuals will want the meat well done, but the author could not find a reason why slightly undercooked rattlesnake would be harmful. Think of it as "Texas sushi."

 The meat of the snake is tasty. It always bothers me when someone says it tastes "a lot like chicken". It doesn't taste a lot like chicken. Probably the best way to describe the taste of a western diamondback rattlesnake is to ask how it was prepared. If you prepare the snake like chicken, it will taste a little like chicken. If you prepare the snake like fish, it will taste like fish. You might say "rattlesnake....the other white meat." One thing that is agreed upon is that the meat is a little stringy. It is a little like quail and more like Cornish game hen, but as an analogy, probably closer to pork. Here are a couple of recipes that will enhance your table at breakfast or dinner time.

Fried Rattlesnake and Ham Gravy     Great for Breakfast.

~ 1 24" to 30" skinned and cleaned western diamondback rattlesnake, cut into 3" to 4" pieces
~ drippings of 6 slices of bacon
~ 3/4 cup oil
~ 3/4 lb. cooked ham, diced
~ 2 cups milk
~ 1 tbs brewed coffee
~ 1/2 cup flour (1 tbs reserved)
~ biscuits or toast
~ salt and pepper
~ tabasco sauce, optional

* In a cast iron skillet, fry the bacon. Remove bacon and drain on papper towels. Reserve drippings

* Add the oil to the drippings. Flour rattlesnake and fry over medium heat until golden brown.

* Remove each piece as it becomes done and drain on paper towels.

* Drain of the oil and drippings reserving 1 tbs. Add 1 tbs of flour. Stir and scrape bottom of the skillet to remove any browned stuck pieces.

* Add the ham, coffee and milk. Stir until bubbly. If too thick add water, coffee or milk a tablespoon at a time.

* Serve the rattlesnake with biscuits or toast ans the ham gravy.

* Salt and pepper and/or season with tabasco sauce to taste.

* Serves 2 -3.

Variation: Try ground sausage instead of ham.

Baked Western Diamondback Rattlesnake     This dish is appropriate for a formal dinner.

Cream Sauce
~ 1 tbs butter
~ 1 tbs flour
~ 1/4 tsp salt
~ 1/8 tsp black pepper
~ 1 cup half & half or whole milk

Entree
~ 1 24" to 30" skinned & cleaned western diamondback rattlesnake
~ 1 cream sauce
~ 4 oz. fresh mushrooms, sliced
~ 1 lime thinly sliced
~ 1 tsp white pepper
~ 1 tsp dried basil
~ 1 tsp rosemary

* Melt the butter in a medium size non-stick skillet over low heat. Add the flour, salt and pepper. Cook until combined.

* Add cream and increase heat to medium and stir until bubbly. Remove from heat.

* Cut snake into 3" pieces. Place snake in a casserole dish and top with the cream sauce. Top with remaining ingredients.

* Cover and bake at 300 degrees for 1 hour or until tender.

* Serves 2 - 3.

 The above recipes are adaptations from the originals which can be found in the Complete Fish & Game Cookbook by A.D Livingston (copyright 1996) and Mesquite Country Tastes & Traditions From The Tip Of Texas, (recipe by Faye Carter), Hidalgo County Historical Museum (copyright 1996).

 Next month in Part 4, Jason finishes up with some interesting reading on the mating and reproduction of rattlesnakes and a few words on Rattlesnake Roundups. Backwoods Bound reminds everyone that rattlesnakes can be dangerous and caution should be used. Also check with your state conservation departments about the rules governing rattlesnakes. In some states they are protected and killing one could land you in big trouble.

LEAF BOOKMARKS & FALL PLACEMENTS

Leaf Bookmarks

Supplies:
* Small colorful leaves gathered from trees and bushes
* Wax paper
* White posterboard
* Newspaper
* An iron

1. If the leaves you collect are not flat you will need to press them between 2 pieces of waxed paper in a heavy book until they are flat. This may take up to a week. Once the leaves stay nice and flat you can complete the project.

Cut a piece of cardboard 2 inches wide and 8 inches long for your bookmark. Arrange the leaves on the cardboard making certain they do not hang off the edges. You can decorate the board with markers, crayons or pen if you’d like to personalize it.

Tear off 2 pieces of waxed paper bigger than the posterboard, be generous as you will trim this up later and want to make sure the edges seal properly. Position the bookmark onto one piece of the waxed paper and cover it with the other piece. Place this between two pieces of newspaper and with a warm iron, no steam, press over the newspaper sealing the waxed paper. (An adult should do the ironing.) When the waxed paper is cool you can trim the edges with a pair of scissors or pinking shears for a fancier look. Be sure to leave a little edge so as not to break the seal around the posterboard.

FALL PLACEMATS

Supplies:
* Colorful gathered from trees and bushes
* Wax Paper
* White Posterboard
* Newspaper
* An iron

If the leaves you collect are not flat you will need to press them between 2 pieces of waxed paper in a heavy book until they are flat. This may take up to a week. Once the leaves stay nice and flat you're ready to make your placemats.

Cut a piece of the posterboard in the size of your placemat. I think 8 inches wide by 14 inches log would be a good size but you decide. Arrange your leaves in a pattern on the posterboard. You can decorate it too if you like, maybe even write the name of the leaf below it.

Tear off 2 pieces of waxed paper bigger than the placemat, be generous as you will trim this up later and want to make sure the edges seal properly. Position the placemat onto one piece of the waxed paper and cover it with the other piece. Place this between two pieces of newspaper and with a warm iron, no steam, press over the newspaper sealing the waxed paper. (An adult should do the ironing.) When the waxed paper is cool you can trim the edges with a pair of scissors or pinking shears for a fancier look. Be sure to leave a little edge so as not to break the seal around the posterboard.

And there you have it, some fun & easy ways to keep the beauty of Fall with you all year through!

If you have a project that children would enjoy doing and would like to share it with us, send it to editor@backwoodsbound.com and we will run it in an upcoming issue of the Bullet. Thanking you in advance!

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