The weekly messenger. [volume] (St. Martinsville [i.e. St. Martinville] La.) 1886-1948, 1889-03-16

mud and feel for the terrapin. If ter
rapin is struck there is dull sound. The
hunter when he hears this sound knows
that he has struck nest OF terraplns.
He rolls up his sleeve and runs his hand
down in the hole and pulls out one or
more terraDins of greater or less size. In
the early spring, when the waters of the
many creeks and small rivers are shallow
and clear, the sun causes the terrapin to
come out and crawl up 70 lay, and on
cool, frosty nights they will 90 back into
the water and bury under the mud few
inches deep They leave their shape ex-
posed on the surface of the mud and
under the water. Early in the morning
men 90 in small boats and with small
pair of oyster -nippers, such as are used
for taking large single oysters, make an
attempt to catch the terrapin. The trial
always results in a good-sized terrapin
being hauled out, as the terrapin won't
move and is an easy prey.
A great many terrapins are caught in
haul seines and fish pounds, but only in
summer. In spring they are lively and
quick of action, and are of little value.
When caught this way they are generally
put in a pound, although it is unlawful.
The pounded terrapins in the winter will
bring fair price, but not as much as
those caught during the cold months
with the sounding sticks. In the pound
they crawl over and scratch each other,
and any dealer of experience can tell the
pounded terrapin on sight.
The terrapins, when caught for mar
ket, are packed in sea grass, and when
sufficient number have been collected
they are shipped, generally to commits
sion merchants. No especial care is taken
of the terrapin, as he can stand any
amount of rough treatment.
Although Maryland has reputation
for serving terrapin, it is not always that
one. even in Baltimore. can purchase a
plate of real diamond back at hotels and
restaurants. In other States it is next to
an impossibility to purchase it prepared.
The skilpots or sliders, a terrapin found
in ponds or in fresh water. are fair sub
stitute for the diamond-back terrapin.
They sell for from seven to ten cents per
pound.
All great persons who have enjoyed
the diamond back terrapin pronounce it
the most delicious meat on earth. And
those that have examined it closely say
that it is anead of anything in all crea-
ton.
The true way to prepare terrapins is
simplicity itself. The receipt said to be
the best is: Place a terrapin in boiling
water; take it out as soon as dead; bake
in an oven until well done; take off the
bottom shell; take the gall out of the
liver; season with cayenne pepper, salt
and butter; serve in the shell while hot.
In the early days of Maryland and Vir-
ginia full-grown seven-inch diamond
back terrapin could be bought for twelve
and one-half cents; forty years ago
seven-inch terrapins sold for fifty cents
each; thirty-fye years ago the brought
81 each; thirty years ago $3.50 each ;
twenty-five years ago 50 each. Now they
bring from S2.5 to s. each. There is
very little loss in the terrapin, as every
thing is eatable in it except the gall,
claws and head. The shell weighs but
little when the meat is we'll cleaned out.
San Francisco Chronicle.