Brunswick Stew enhanced by turtle

Today was a rainy day and I love rainy days now. They comfort me and fit my mood. I felt much better than yesterday and decided to cook this afternoon. I was in the mood for old fashioned cooking, not the fat-free, processed food we buy now for convenience. I cooked fresh green beans with a ham hock to flaver them. I baked two sweet potatoes and they perfumed my whole house with a familiar and friendly aroma. While I was feeling so well, I put a beef stew to cooking in my crockpot.
I have a wonderful collection of old cookbooks from back in the sixties and seventies. I pulled out a stained and worn copy of one called Cook and Tell, published by the Noweta Garden Club of Cedartown, Georgia. On the inside back cover I recognized my mother's handwriting. Lois Robison Council, 1970, bought from Joyce Hancock Barbre.
Joyce was a childhood friend of mine and she remained my friend until her death a few years ago. At one time she lived in Cedartown with her husband Bill.
This cookbook is priceless to me, as are some others I've kept all these years. These recipes are made from scratch. Not weird ingredients I can't pronouce. One page has six recipes for squash casserole and I'm sure every one of them is delicious.
I make brunswick stew and love to eat it. Mrs. Harold W. Wyatt, Sr. submitted a recipe for brunswick stew as made by M.D. Russell, copied from an old recipe, last dated 1933. The recipe makes ten gallons and begins with 6 large hens and 10 pounds of ground beef. Fifteen more ingredients follow.The stew cooks for 12 hours. I was espicially intrigued with the final note in parenthesis (Turtle meat adds to flavor if fresh turtle can be had)