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Stuffing for the Turkey

Use bread at least two days old, cut off the crust, dip in hot water, spread the bread with butter, rub fine, break the crumb as finely as possible, and to each quart allow one scant teaspoonful of salt, one-third of a teaspoonful pepper, and sage and thyme, and one-third of a cupful of melted butter. For a good sized turkey two quarts are needed. To vary the flavor a part of the bread may be omitted and its place supplied by an equal quantity of raw oysters, sausage meat or boiled or roasted chestnuts.