ent and a shabby ruin--a genuine antique if ever there was one, with those high-polished knobs all down the front, like an old-fashioned highboy, and Chippendale legs. To make up for its manifold imperfections the chef back in the kitchen had crowded it full of mysterious laboratory products and then varnished it over with a waterproof glaze or shellac, which rendered it durable without making it edible. Just to see that turkey was a thing calculated to set the mind harking backward to places and times when there had been real turkeys to eat.
Back yonder in the old days we were a simple and a husky race, weren't we? Boys and girls were often fourteen years old before they knew oysters didn't grow in a can. Even grown people knew nothing, except by vague hearsay, of cheese so runny that if you didn't care to eat it you could drink it. There was one traveled person then living who was reputed to have once gone up to the North somewhere and partaken of a watermelon that had had a plug cut in it and a whol
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