The Camden chronicle. (Camden, Tenn.) 1890-current, 1897-05-07
FROG CATCHING FOR MARKET.
Maylandofs DO a THRIVING Byslnss,
eanluIInH The nnlfnehL.n.

wAf fiahNNta 10 INNING HuaIHHHa
Capturing the 8alfaohlana
Within recent years q large trad
has grown up IN Kent County "A pro
vidiug frogs for tho market anys N.
baltimore sun. The catching OF frog
FOR their legs has become business
and The financial returns are rattle,
handsome 20 the few engaged ln tht
Industry. Along the email stream.
tributary 20 the larger rivers the bic
green or notified black frogs may Do
found by thousands und0r the tufts IN
flag or coarse grass. One frog shipper
has sent 20 the Baltimore market hun
dreds Of frogs legs each season. and
has SO Increased the demand BIZ the SUI
perior size and flavor Of ths .-.t prod
uct that be hnds Il impossible 10 meet
the requirements Of the trade.
Frog legs are consumed principally
by the patrons Of the principal rostau-
rants Frogs when cooked are a deli
cato white meat. and much more tender
than fred chicken, very nourlshlng and
easily ugested and are recommended.
when Btewcd, as one OF tho best diels
for inyalid8 with delicate stomachz
Only the hind legs and quarters are
eaten. and they are sent 10 the market
ready skinned and sailed for cooking.
The market frog oatcher's method Of
capturing his game is 10 secure a small.
lat-bottomed boat. easy Of manage
ment, and in the later afternoon, when
everything Is Btill, he nolBelessly
pushes his little craft along the shore
OF the small creeks and coyes. The bull
frogs as they are commonly known.
because Of their deep. resonant voices.
arc found sitting In a shallow pool or
In the mud under tufts OF heavy grass
or flag. The novelty and sport Of cap
turing this willy game are worth a row
of ten miles on hot afternoon Two
and sometimes three ordinary sized
percu hooks are bound together and
baited with red flannel The hooks are
attached to q line OF about four feet
and the line Is attached 70 O long, tough
angle rod. Approaching the game
noiselessly and with extreme caution,
the red flannel is gently moved within
a few inches of the frogs mouth. AS
quick as lightning and with a sharp
croalg the frog dashes forward and
swallows bait, hook and all Then fol-
lows as gamey struggles as any sports
man ever saw with hook and line.
The amateur frog hunter usually pro-
yides himself with a cat-and-rat ride,
the shells loaded with mustard seed
shot, and shoots his game, but this is
unsportsmanlllle and is only popular
with the uninitiaJed. Mill ponds, too,
are favorite haunts, for the frog, and
on a clear night the ueep roar Of the
bull frog chorus may be heard for more
than a mile.
The old-time Kent County cook has
soyed the mysteries Of the perfect
preparation of the frog, and those who
DO not know how delicious frogs legs
may be made have many a dainty dish
in store for them. After SHINING the
legs should be placed in cold water
for several hours, then placed on a
plate and sailed. In several hours
more they are ready for cooking. The
legs Of medium sized frogs are prefer
able, as the very large legs are liable
to be coarse in the texture Of flesh.
The most popular way in Kent to cook
them is by frying, but there are other
ways of making dishes of them to
please the palate of the most eXacting
epicure.