Make adressing to suit you; there are several to choose from in this book, made from bread, or force-meat. Stuff the turkey, season it with salt, pepper, and alittlebutter, dredge it with flour and put it in the oven; let the fire be slow at first, and hotter as it begins to cook. Baste frequently with butter; when the turkey is well plumped up, and the steam draws toward the fire, it is nearly done; then dredge again with flour, and baste with more butter until it is a nice brown. Serve with gravy and bread sauce; some like chestnuts stewed in the turkey gravy, and served with it. A very large turkey will take three hours to roast, one of eight pounds will take two hours.