The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1902-12-04

EK Ill., *
SAM WARD MAKING A STEW.
terrapin for the sake Of economy;
the white folks acquired the taste:
Senator John NJ. Clayton, of Della
ware; was very fond of terrapih. He
Usually bought an OF load of them
for a dollar, and had them shoveled
into his cellar like Goals. His own
people regarded his taste for terra
pin as so peculiar that it became a
tradition of his state until every
body began eating terrapin.
Although the negroes do not care
for. terrapin they are great hunters
and cooks of the toOthsome amphlb-
ian. They liked nothing better than
to get away from plantation work
.and go hunting terrapin, and they
are still so inclined. There was no
commercial demand for terrapin pre-
vious to 1850. The waters of Della
ware, Maryland, Virginia, North Car
Olina, and South Carolina fairly
swarmed with them. They were un-
molested except for home tables. But
when the people of northern states
began to acquire the taste the fish
ermen began bringing them to
mjirket. Then there was system
Of southern hospitality, which was
exceedingly shrewd. Relatives and
other visitors from northern states
were entertained lavishH, and they
were given terrapin everywhere.
They arc regaled with stories OF
how to make the stew, and had it
dinned into their ears until they
went back north talking terrapln
and nothing else.
Sam Ward. once known as the king
of the lobby. was successful in all his
| schemes before congress primarily
because he was such an unusually eX-
| trayapant entertainer. He studied all
! of the epicurean artifces and was
| himself one of the best of cooks. His
ttrrapin stew was famous. and he al
| ways either made it himself or per
| sonallv supervised its making. Here
is his recipe: 'Immerse live terra
min in boiling water. Let it boil hall
| an hour. Then take out, remove lower
shell. carefully cutting out the meat
Take out gall bag without cutting o1
breaking, and throw it away. Remove
| liver and cut it into cubes. Remos'
meat from upper shell. disjoint ant
| place in iron pot with the cubed live
and a pint of the liquor in which ter
IA pin was boiled. Watch carefully ant
/ cook until tender. Serve in a sauc
made of two ounces best butter.
pinch of flour, half pint cream, cayenn
pepper and salt. On the bottom Q
each plate place piece OF baeo'
cooked crisp. so that it will easll,
break all to pieces
1t was with that recipe that SaI
Ward captured the prince Of Wales
and until this day King Edward ha
his terrapin stews in season. made o
| Sam Wards recipe. Until the day @
his death John Chamberlin. the IL
nous restaurateur. served terrapin ]
the same way. After his death tE
rich and extravagant guests of hl
house said that they could not get a n
terrapin fit to eat there. and so job
Chamberlin's famous place in this cit
has long been closed. 1t was literall
built on terrapin.
Terrapin are found only in Americ;
From Long Island sound to IeAa
they are to be found, and very fe
have been taken on the Pacific coas
The terrapin of the northern water
receive the preference of epicures. b.
cause their flesh is more delicate. II;
is because they develop more slow
: than the terrapin of the southern w
tiers. The most prolific waters al
those along the Virginia shore just b
l. low the mouth Of the Potomac rive
y The terrapin of Maryland waite
bring better prices than the Virginia
/ because they are finer. but Virgin
produces fully two-thirds of all Il
II terrapin in the market. The diamen
g back terrapin of Chesapeake bay
the best Of all. and. therefore the mo
IS costly. And the most desirable di
monr.back is the six-inch feliow. Al
e er them ere the heifers and the bull
a the latter being cheapest and us
in restaurants for terrapin soup. sel
e inferior imitation of the genuine ste
t. of the tables of the rich.
a Suppose you save up your exfra pc
n MES. and have terrapin stew insfe'
le of turkey for your next Christmas q
% ner?
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