Crawford avalanche. (Grayling, Mich.) 1879-19??, 1897-03-11
rRoc-cATcHlNc FOR MARKET
Marylanders Do a Thriving Business In
Capturing the 6atrachIans.

Capturing the 6atrachlans
Within recent years a large trade
has grown up in Kent County In pro-
viding frogs for the market. says the
Baltimore Sun. The catching of frogs
for their legs has become business,
and the financial returns are rather
handsome to the few engaged in the
industry. Along the small streams
tributary to the larger rivers the big
green or notified black frogs may be
found by thousands under the tufts OF
flag or coarse grass. One frog shipper
has sent to the Baltimore market hun
dreds of frogs legs each season, and
has so increased the demand by the SUI
perior size and flavor of the Kent prod
uct that he finds it impossible to meet
the requirements of the trade.
Frog legs are consumed principally
by the patrons of the principal restau-
rants. Frogs when cooked are a deli
cate white meat, and much more tender
than fried chicken, very nourishing and
easily digested, and are recommended,
when stewed, as one of the best diets
for invalids with delicate stomachs.
Only the hind legs and quarters are
eaten, and they are sent to the market
ready skinned and sailed for cooking.
The market frog catcher's method Of
capturing his game is to secure small,
flat-bottomed boat, easy of manage
ment, and in the later afternoon, when
everything is still, he noiselessly
pushes his little craft along the shore
of the small creeks and coves. The bull
frogs, as they are commonly known,
because of their deep, resonant voices,
are found sitting in 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 row
of ten miles on hot afternoon. Two
and sometimes three ordinary sized
perch hooks are bound together and
baited with red flannel. The hooks are
attached to line of about four feet
and the line Is attached to long, tough
angle rod. Approaching the game
noiselessly and with extreme caution,
the red flannel is gently moved within
few inches of the frogs mouth. AS
quick as lightning and with a sharp
croak 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-
vides himself with a cat-and-rat ride,
the shells loaded with mustard seed
shot, and shoots his game, but this is
unsportsmanlike and is only popular
with the uninitiated. Mill ponds, TOO,
are favorite haunts, for the frog. and
on clear night the deep roar OF the
bull frog chorus may be heard for more
than a mile.
The old-time Kent County cook has
soived the mysteries of the perfect
preparation of the frog, and those who
do not know how delicious frogs legs
may be made have many dainty dish
in store for them. After skinning the
legs should be placed in cold water
for several hours, then placed on
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 10
please the palate of the most exactine
epicure.