Ever wondered if Minnesota’s state bird is, um, edible? The Minneapolis Tribune offered readers a simple recipe:
HOW TO COOK A LOON.
(From the Fur News.)
Bill Crozer, a guide for 52 years at Charleston lake in Ontario, Canada, has a novel recipe for cooking a loon. Here is the recipe that Bill gave: “Cook the loon in water for 12 hours; at night pour off the water and cook him overnight; in the morning throw in a piece of grindstone and when you can stick a fork in the grindstone the loon is done.”
More from Yesterday's News
In the mid-1890s, the Sterling Remedy Co. introduced Cascarets Candy Cathartic, a brown tablet marketed as a pleasant-tasting purgative. Before long, the company was selling more than 5 million boxes a year.
Eliza Winston, 30, arrived from Mississippi as chattel and, thanks to a Minneapolis judge, left as a free woman.
F.B. Chapman, photographer, 438 Wabasha street, and Byron Gibbs, his assistant, 228 East Seventh street, were seriously injured last evening by the explosion of a carbide tank used by Chapman in taking a flash light picture of two bowling teams at Chris Miller’s bowling alley, 221 East Seventh.
A Tribune editorial correctly predicted that restoring the original name, "Mendoza," would not stick.
What does it take to get Minneapolis to name a street after you?