The Richmond palladium. [volume] (Richmond, Ind.) 1855-1875, 1870-09-17
TURTLE AND TURTLING.
Catching Turtle in the Gulf of Cali-
fornia and Canning Them.

Down on the Mexican coast of
the Gulf of California, near the lit
tie town of Guaymas, In the Sono
ra district, and perched away out
on desiccated sandy slip of the
peninsula that juts out into the sea,
are few rough, substantial shan
ties, and clumsy wooden hut. 1t
is the most uninviting in appear
ance, and at the same time is the
| coolest spot on that long line OF
scorcning coast, and the one most
adapted Of all others to the pur-
pose to which it has been put. 1t
is known in Guaymas az the green
turtle mandatory of 'El Senor
Scofey." There new enterprise,
intimately associated with the gas
tronomic interest Of San Francisco,
has sprung into existence, and af-
ter repeated trials and failures,
announces itself as success.
Experiments have been made
over and over again at the Guaye
mas, in the andeayor to discover
some method of canning fresh tur
tie in such a manner thai it would
bear transportation to San Fran
cisco and other places. Until re-
Gently no such method had been
discovered, but the recent arrival
in San Francisco, of forty dozen
Theoretically sealed cans, contain.
ing each about p pounds of fresh
green turtle, in admirable condi
ton, showed that the experiments
had been at last brought to a salts
factory conclusion. Each can
contains so much condensed tur-
tie, SO to speak, weighing on an
average, q pounds, and capable
of making soup for from six 70
eight persons, according to the
degree OF richness desired. Tur-
tie. as they now come. are as com
pared to their brethren, down in
the Gulf, very inferior lot. They
are in great manner as cattle that
have been driven many a weary
mile, without water or food, to
distant market; they are attenuated
ard poor; the rich fat on which
the animal pIides himself when a.
home is absorbed to meet the re-
quirements OF his wasting system,
and if allowed to Ii, e on, as the
creature will for some time, and as
he generally is, becomes An,
fabhy, and as an article of TODD or
table delicacv, worth ess. Here
we have a killing and canning es-
tabllshment "a right on the stamping
ground of the turtle himself, right
where he waddles lazilv out Of the
sea to bask in the sunshine, and
enjoy all tue contrasts Of tempera-
ture at his command by continual
redipping and basking until "El
Senor Scooffey" puts an end to
his amusement, hauls him out of
his shell, boils him down and la
bles him-neatly packed in tin
cantor the discussion of San
Francisco gourmands; a method Of
getting our turtle, which 1t M st
be confessed, is far preferable.
from humane point Of view, ana
which in its gastronomic aspect is
quite equal, if not superior, to that
now in vogue.
The turtles are caught by the
natives out in the deep water, at
about noon, or in the hottest time
Of the day, when the top of the
reptiles shell may be seen just
peering over the surface of the
water as the waves go washing
over it. The men go out in their
boats and paddle cautiously up to
their prey, and with swift, strong
blow of a short lance or harpoon
pierce his shell and secure him
The line attached to the harpoon
is made fast, and the struggling
and dumbly demonstrating turtle
is towed ashore and laid on his
back in the slanghter-yard.-LSan
Francisco Bulletin.