The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1872-12-26
SHRIMPS.
[From the New York Times. |

external covering is very thin, being divided
into bali a dozen parts, which work into
each other like "a coat of mail; at the tall
there is wiDg-like apparatus by means of
which the animal is propelled, and under
neA,h the b. dy are ten pairs of tiny legs, the
two foreiegs being provided with q sort of
foreceps for selzing its minute food, some
thing like the claws of a lobster. The VIII ole
form ot the animal bears such resemblance
to that of a lobster that most people believe
IL lsa young lobster. It casts its she'll in
the same manner as lobster or crab, the
thine OF melting being from March to June.
In London shrimps have a tained great
popuerit y-probably greater than in any
othrr city-and have been for long tiue q
staple article ottood, particularly among the
mode and poorer classes. They are as
common in the streets of that city as pea
nu ; are here. The school children carry
them in their pockets as Young America
does his penny's worth OF peanuts, and on
theu way to school may be seen munchiug
them with evident satisfaction. At tea
time they form one OF the chief dishes IN al
m"Sl every English household. They are
either boiled or ported, the latter beng
Rpr Ad on bread, having similar appearance
to pr.ad and money. Tho London m arkets
arr Rupphed with both 1--we and boiled
shnmps from q number of localities-from
Grsv4send Leigh and even the Isle OF
Wight, But Pe1wsll Bay, near Ransgate
Harh r. is the greatest place for shrlmps.
I'll" shrimps caught at this locality are
Thought o be more delicate AID highly fla.
weed han those obtained elsewhere The
place is the delight OF the English cockney,
wb' spends his summer st Ramsgate, aud
W. goes 10 Pegwell 10 eat sArlmps, like a
New Yorker goes to Rockaway to eat CLANS.
Shr nps and tea are served up in exc@Ilent
ST., g Tor about niDepeuce. The inhabitants
OF ne village live on shrinps. and support
themselves by catching them. although hey
rec, Se but small sum in comparison with
tb- pri ce charged for Ihem IN the cities.
Tne, arc brought in the fshing-smacks alive
to London aud sod TO the wholesale 3h
dea'""s, who in turn dispose of them TO the
ret4u men The reruongsrs boil thsm,
and 20 through the streets selling them on
hand-harrows. They are also hawked about
TIL @'r+ets by women, who carry quantity
oil ," boiled cr-a lures in Baskets on thier
heat. They are sold by the gallon, quart,
or smaller measure, at various prices, &C.
cord'ug TO the quality and the season of the
year tHe prce il usually in the neghbnf.
ho1i vt tour shiIlingS gallon, but the cos
ter myers aud thOss WHO hawk them
thr"ugn the streets sell little measure tulI
for
FaFlt' les are "potted.' The principal place
Th"rr they are ported is Pegwell Bay The
shrinps pat up at his place have achieved a
great REPUTATION, and sell at a premium,
being thought much more delicious than
those put up in Other LOCALITIES. They are
soied, The shells removed, ard then pressed
Al strthen jars, the Surfacs being cove red
with melted butter to keep it AIR tight and
prevent its spelling and becoming moldy.
TDeY are also used in sauces for fish, salads
and other dishes. Shrimps are consumed
annually hy he millions at the tea-table
and il q he tea-gtrdrns of London. Thous.
ands ct gallons ara sent 10 the markets, and
as many AS dozen fishing sm2ckS arrive
each day at Btlingsgale. In i843 il was es
timAted that y 900 gallons were consumed
Ia London during TIA year Tue quantity
steadily increased, ind in 1863 nearly $50 900
gallons were eaten. At the present lime IL
is estimated that a least $4,000 gallons are
yearly consumed. This large anOuGt does
aoi include the quantities sent To other cities
and distributed throak hout the kingdom.
They arc very common ia Ireland, but arc
aot SO popular as In England, get large
guam Lies are caught and eaten by their nd
4nrers On hu French coast there are sey.
eral places where hey arc caught ia abusd-
ance; How're Is probably tao best known,
as Il furnishes the chief supply for the PARIS
markets. The name ereyette is applied to
both shrmps and prawns in France, and al
though FceachFaen regard them as dellca-
cy, they prefer snails. Several species are
found on thu coasts of the Mediterranean
Sea. wheresthey are sailed aud eaten during
Lent by The eeks aud Inhabitants of the
countries bordering on the sea.
New York"rs arc not particularly fond Of
bOlIrd' shrmps, but now and then u stand il
set u Ia the 8 rec S OF tnls city led wtLn
the edible Great ures, and several vendors OF
The DO very good busIness, particularly
near ne water where the sailors are aut 10
pass. Live shrimps, on the OF her hand AR.
KEEP tor sale al All the large marke s, ~ they
are "a great demand during The nshlng sea.
son 10 hait, aud when property placed on
the nook serve tempting mUrse, for
various kinds OF fish. They ar caught in
great numbers off The dat lands OF Long II
Had u Canarsie aad other nsig 'lborlng TO-
cahtIps
.
THANKFULEEss. On one OCCASION Charles
Dickens WIS UNFOLDING the theory that
mllutnuAr Arlnls = nd rtlHlcnllinn 49,.