The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1890-11-23
How 10 GROW FAT.
Official Life at Washington and
It's Effect.
FAT OFFICES AND FAT MEN.
Senators Who Went to Washington Lean and
Who are Now Heavy Weights
The Oldest HAN.

WASHINGTON, D., C. Nov 2O.-TSpecial
correspondence of THE HERALD. THE ter
rapin season has just opened, and some of
the finest diamond-backs ever known are
now Tor sale in Washington. They bring
higher prices than ever, and number of
the sales made for the Thanksgiving dinner
Of this week range from fifty to sixty dol
lars per dozen. Almost any kind of a gen
uine terrapin is worth two dollars and fifty
cents, and the average price paid here is
about thirty-six dollars per dozen. The
markets of Washington and Baltimore con-
sumo more te-rapin than those of any two
other cities of the country, and the demand
is always greater than the supply. This
year there promises to be a scarcity
in the market, and the output OF the Chesa-
peake bay and its tributaries will not be
over seven hundred and fifty thousand.
This number. however, at three dollars
apiece, figures up total of two and one
quarter million dollars, which is a large
amount to pay for turtles. There are to-
day something like a thousand men fish
ing for terrapins along the Chesapeake bay.
The turtles roost in the coves and along the
shores. They are caught N nets, and it is
by no means an easy thing to make good
haul. The terrapin are noted for their cur
iosity. The hunters anchor their boats
near where they suppose them to be lying,
and then tapping on the sides of the boat,
make a noise which causes them to
rise to the surface. AS soon as they ap-
no in
Jerked into boat. The animals live in the
mud, and the hunters poke about in the
slime with three prouged forks until they
move them into drag nets, which they have
spread over the places where they suppose
them TO be. Sometimes the oyster men
catch them when they are dredging for
oysters, and they are shipped here in bar
fels. They are sold alive, and they are fed
regularly after they are captured until they
take their places on the tables Of the states
men.
THE BEST TERRAPIN N THE WORLD.
Terrapin are found in North and South
Carolina, and elsewhere, but the very best
terrapin in the world comes from the mouth
Of the Potomac and along the shores of the
Chesapeake, where the Patuxent river
empties into it. They live here on water
celery, water cresS and other grasses and
90 not object to good bite of fish when
they can get it. Many of the animals are
shipped from here to New York and Phila-
delphia and crates of them are sent to Lon
don every year. When Reverdy Johnson
was sent as minister to England, upon a
very important diplomatic mission, he took
q lot OF terrapin along with him, to use at
the big dinners which he proposed to give
lie took also the famous negro cook, Worm
ley. the man who established one of the
biggest hotels in Washington, and who left
l@l,a
out OF tlcknng other mems stomachS. with
MIN. Wormley was famous terrapin cook,
and he dlshed up the turtles to the Queen s
taste. Everyone in London talked about
the American minister's dinners, and his
diplomatic mission was successful Since
that time, however, there has been a regu-
lar demand for terraDin. in the London
market, and number of our diplomats are
having the toothsome reptiles shipped to
them. L saw an order yesterday from the
consul at Dresden for dozen, and under
stand they frequently appear on Minister
Reds table. There is hardly Senator of
the United States who is not fond of terra
pin. Bayard has gained more notoriety for
his terrapin cooking than even for his
craftsmanship, and understand that SEN
ator Evarts knows just how TO dress and
cook terrapln, SO as to make it equal to
the very best product of John Cham berlain.
Congressman Gibson, of MARYLAND. has a
recipe for cooking terrapin which he saws
surpasses those of either Bayard's or
Evart's, and this is the way it reads:
1.-THE first thing is to cut of the terra
pins mead. AS the reptile lies dormant in
the winter, you may a. first glance see no
head to cut off, and you will need to touch
its back with a red hot iron. As the flesh
begins to sizzle, the head will protrude, and
you will then seize it with two tined fork
behind the jaws and cut it off just behind
the fork. You will then set the terrapin
upon end, so as TO allow the blood to drain
out. 1t viii not bleed much Next drop it
into pot Of boiling water, leave it there an
hour, and then turn it on its back and re-
move the bottom shell. If this is easy to
do the terrapin is thoroughly cooked, and
you have only to take out the gall duct
This is in the centre of the liver, and after
it is cut out, all the rest of the meat is eat
able. After taking the meat from the
larger bones, you put it and the remainder
into chatting dish, with half teacupful
OF warm water. As it SINNERS you add
half pint of butter and little pepper and
salt, and the dish is fit for the king. Some
people like to AIDA Little sherry wine. but