The morning news. [volume] (Savannah, Ga.) 1887-1900, 1894-09-16

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them out at night with pine torches and
tin pans: the yougsters beat the pans
and the terrapln, da ed by the light and
attracted by the noise, come out and are
scoOped or picked up.
The big farm was started about seven
years ago, and it is said that Senator
Bayard was very much interested in its
inception. The large salt water lake has
been Specially arranged FOR their habits.
so that they may be practically in a state
OF nature and so thrive and multiply. The
water IS kept pure by means of q sluice-
way wire gauZe through which it GIBBS
and flows.
At various places likely to be chosen by
the spawning female are arranged a num-
Der OF boxes so contrived that when the
female enters she can not get out until
she Is taken out. There are also nurseries
Tor the young in which they are kept I'M
I'll they are about ten months old This
Is necessary to protect them from their
fathers, who know a good thing when
they see it, and are as fond of young,
Juicy terrapin as a born and bred
Philadelphian The young ones are cal
culated TO grow an inch in year, so that
count may be estimated at about 6
years old. As soon as the cold weather
comes on the entire population seek the
bottom of the pool, with the exception of
the younger ones which live around the
banks. As soon as the season of consump-
ton opens the pound keeper and his assist
ants commence operations They rake
them up by means of a heavy rope net
with heavy iron tooth Jaws, and meshes
large enough to let the mud pass through
as II IS dragged along the bottom. The
weather must be cold enough to chill the
turtle, or he will easily swim fast enough
to avoid any net that can be dragged after
him if he is cold, however, instead of
raI7r Trrr aFrriT1 ri in, he L.
himself be rolled along without an effort.
When the catches are dumped into the
large stalls it is an interesting sight TO
watch them, and reminds one of human
life. There they are piled in an immense
heap that is never still, and endlessly
struggling TO get to the tor. Climb,
climb, climb, the lower ones push at the
upper ones, and no sooner does one reach
the summit Of the heap than, before he
well knows that his aim is achieved,
down he comes with sliding clatter
right to the very lowest edge, but like
true American, nothing daunted, at it he
goes again. the movement never ending
until they are sorted out and packed into
boxes too small for them to pile up in.
The sort-ouJ determines their value in
the market, aad they are divided into
counts" measuring not less than SIX
inches across the under she'll, "heifers, :"
measuring between five and six, and all
less than that are called bulls" The
prices vary from $50 to SO a dozen for
counts" the others range as low as SIS.
HOW TO COOK IT.
Ii is a luscious morsel, and worthy of
all reverence, for be it known that the
best preparers of terrapin are artists;
that even DelmonicO's oish is not sup
posed to equal that of Augustine of Phila-
delphia. which cost 50 per quart, about
on oh L., 81
with dry and not too cold bottle"
The best variety is undoubtedly Terra
pin Ia Maryland and this is the most
popular and best known style To make
this, put a handful of salt into a pot of
boiling water; put in the terrapin and
boil until the skin slips off easily from the
claws; take o i the claws, skin, eutraIls
and the sand bag; great care must be
taken in cutting the liver not to break
the gail; the eggs and egg bag are
to be used When picked put
on the fire, and add little
sherry or Madeira, (say half i teacupful
for three fair-sized terrapin) and put in a
gOod-sized piece of butter. Beat up the
yolkS of four eggs with -four TO make
batter, and add little wine: then pour
| the sauce OF the terra pin into the egg bat
ter, put on the fire, and add seasoning of
| cayenne and salt. Let it stand u minute
! or two to cook the -four and add wine and
/ butter until the proper taste is given
! Experience must do the rest, for there
are no other directions possible After
| all, perhaps 1t is better to buy the pre-
| pared terrapin, and be sure to have it
good and all correct, for it is practically
no saving of cash TO maze it ones self,
and one risks spelling a dish fit for the
gods.
The southern darkies do not believe
| that diamond back ever taste half so good
as when roasted. First boil them in
sally water until the shells crack open.
and then pick out the good meat, put the
! eggs and the scraps on the large top shells
before they have time to get cool and add
big lump of butter and "squinch" OF
! cayenne pepper; then treat the breasts
thesame and pop them in the oven, using
the shells as 4 pan Roast them for ten
| minutes and eat as hot as possibly can be-
Twenty wears ago terrapin in Washing
! ton cost So per dozen, and now extra fine
/ ones often sell for that each. Senator J
| M. Clayton of Delaware once bought a
/ CARLOAD for 81. After the surrender of
| Yorktown, Washington, Lafayette and
/ CORVALLIS sat down TO a supper of terra
| pin, believing, no doubt, that if anything
| could drive away hard thoughts, and
cement future friendships, it was that
same terrapin that our best judges of cul-
! mary edOrts are so fond of to-day, and for
which they are willing to pay such steep
! prices to get the right thing
Last year Host Allen of the Astor
house, at New York. played a great trick
on some friends who congregated in the
! famous Room /. He invited them to par
take of a terrapin feast, and when every
/ one had eaten il and declared it to be the
very best they had ever eaten at any pre-
vious time, he told them that it was
! squirrel and calves heads. and great fun
/ had Tho fn,a Il, -
! rapin, however, is not to be so easily
| fooled. A. Z. VANCE.
A STRANGE DISCOVERY