The morning news. [volume] (Savannah, Ga.) 1887-1900, 1895-10-07
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provides for this important feature. They
exist on the sediment that collects on flon.-
ing logs and on the vegetable matter IN
the water. IN the course of time the
poIiyWogs, or tadpoes, shed their tails
ana there Is some doubt as to
the length OF time required IN maxi
ing TINS change. IL sometimes occurs IN
a teW weeks, and IL has been claimed that
pollyWogs have existed I'm the early state
l9f over a year without showing any signs
o. becoming "A frog, The hind legs are the
hrst 20 break through the skin, and are
Followed by the fronN the perfect frog
taxing It's size according to the size OF tnc
tadpole. When the frog state Is reacned
the animal requires a change In it's die.
ana fubsiSts on insects. small fish ana
meat Naturally II will only take living
lOodi the difficulty Of supplying when
forms the main obstacle in frog culture.
When mlnnoWs and flies are scarce the
frog Will often turn upon and devour the
unfortunate tadpOle. Stale meat scat
tered about the pond will attract flies. ana
II the meat Is cut up finely the frog win
get a taste for 1t and learn to eat il.
When they have passed into the frog
state they must have chance to get out
OF the water into the grass and sit on the
banks and sun themselves.
Probably no returns viii be realized from
the first years effort, but after the initial
season the annual profits from a well con-
tonishing rapidly. All the labor and ex-
pense of the enterprise IS entailed a the
start, and each succeeding year all that
IS necessary Is 70 market the product and
iirst came into porulaH favor, great
trouble was found in getting them even
IN small quantities, but since fancy prices
are being paid for choice saddles" the
country people living near streams and
ponds have devoted good deal of time
TO capturing them, and they are now more
plentiful in the markets.
The season for frog hunting opens with
the nrst crOak OF the male and Is con-
tlnued through the entire summer months.
lhey reaGh their prime, however, in the
month or September, When they have
grown fat and plump after a season of
campaigning on flies, minnows and water
bugs. The work of capturing these agile
Jumpers is a difficult matter to the anna
teur, but when undertaken by the exper-
fenced hunter and sportsman 1t becomes a
pleasure ana amords the finest sort of
sport. Whether they are caught by the
pot hunter or by the novice, the ex-
element afforded Is equal to that in
landing the gamest trout.
There are several methods employed in
catching them but the one most univer-
sally used is to hunt them at night with
the aid of a skin, flash lantern and a
long pole The boat is poled along the
banks, and when the crOak of a frog Is
heard the lantern is flashed full upon him.
The bright light has the effect of stupefy-
ing him, for he remains InOtionless and a
quick blow with the stick disables him,
and he IS thrown into a bag. Men who
make business OF catching frogs for
market hunt them in this way, and fire.
quently bag as many as five dozen in a
single night. A frog will bite at almost
a piece of red flannel on a hook is the
means of landing a number of them. This
Is the faYorlte method OF the small boy
In order to be successful on such hunt
ing expeditions strict quiet should be OBJ
served, for frogs have keen ears, and are
quick to take alarm. The young frog is a
giddy and thoughtless creature and falls
a ready prey to the craft of the hunter
but the older ones are sly and tricky and
are only captured by the most expert
sportsman.
Frog eating is not confined to the
United States. for they are esteemed as a
delicacy Il France, England, and. in fact.
in almost every country. The Frenchman,
however, We're the first 10 make use OF
them as a table dish, but they we're soon
followed by Americans. AS a rule, only the
hind quarters of the frog are eaten but
in Germany every part, with the exception
Of the intestines and the skin, is made
use Of as food. Many persons win not eat
they have no hesitation in partaking OF
Holsters and crabs that feed upon the re-
fuse animal matter of the sea. The frogs
flesh is very white. tender and nutritious
and when nicely cooked is one of the most
dainty dishes that an epicure could desire,
with delicious flavor.
a lover of the dish gives the following
recipe for preparing them After the skin
has been removed. the legs should be
placed in some fresh. cold water Next
they should be drained and dried and put
to soak awhile in the white Of eggs. we'll
beaten up. Now powder them over with
flour. and finally fry them in plenty of
olive oil until they are crisp and brown.
Add lemon. some red pepper brown
bread and butter and you have the Prov
crbial dish fit for a king.