New Iberia enterprise and independent observer. (New Iberia, La.) 1902-1944, 1911-07-29


on the back under the shell like
towering or carapace, Immediately
adjacent to the head. The eggs
are merely set free into the water
and allowed to shift for themselves
during development. This means
that they are at the mercy OF the
currents in the water or may fall
easy prey to any Of the predaceous
forms living in those regions. On
this account many more eggs are
produced by each female than
would be in those forms which pro-
tect the eggs by carrying them
during the early development.
The eggs are also rather small and
undergo their early development
floating around at the surface of
the water.
Life History.
The period Of growth in the
egg is very short in this form and
the young matches out in a very
immature condition. The larval
shrimp has an oval body, but
three pairs Of appendages. and a
single, median eye-and is now
called a nauplius. The majority
Of shrimp pass through this stage
while still in the egg. The young
shrimp is now capable Of making
feeble movements and can in a
measure direct its course.
As already mentioned. the
shrimp is covered with hard.
firm covering the exoskeEton.
As this is a tough, myielding
layer it is necessary to get rid OF
it from time to time in order that
growth may take place. This is
done by the shedding of this coat,
which is known as moulting, at
which time the outer covering of
the body is sloughed off as thin
layer, retaining the external
shape Of the body.
On this account we find that
growth takes place by series of
steps or jumps and not in a reg
ular, imperceptible manner-as is
the case with so many animals.
The actual enlargement of the
body of the shrimp takes place
Utmost immedial. ely after the
Of the skin. so that a
short time after the moult one
would hardly believe that the
could have but recently
occupied the cast skin.
It has been computed that the
average growth per year is one
inch. In other words. the lake
shrimp usually found in the mar
ket averaging 4 to 6 inches in
length are from 4 to 6 years Of
age.
A description of lake shrimp
without a recipe for "Gumbo
would be so wanting in that fit
ness Of things essential to real
yastronomy, that one is attached
herewith.
GUMBO SOUP.-6 large crabs,
lb of shrimp (about Is or 2O>,
dozen okra (sliced fine). ]
arge cup of tomatoes (cut up
'ine), l large spoon Of lard and
'lour. ! large onion (cut up fine>.
% Glove of garlic (minced), 3
,r 4 springs Of parsley (minced), !
bay leaves, / small spring
hyme. l red pepper (remove the
leeds.
Put lard in large coup pot. and
when boiling hot add flour. |
,rown slightly and then add on
on and garlic. then the crabs
Iuartered, them the okra. sliced
cry fine, then the tomatoes,
bay leaves, ETC., lastly
he shrimp. Let all stew togeth-
r for at least twenty minutes.
tirring constantly to avoid
cMching. Add two quarts Of hot
,ater and simmer for at least an
our. When done add salt t.
aste. Serve with a spoonful Of
oiled rice in each plate. Ample
Or six or seven people.
Some persons never serve Gum
o without ham. If used, cut no
slice fine and fry in lard before
,e addition of the flour. If
file" is used instead of okra, add
tablespoon Just before serving,
tier letting it come to a good
oil. A pound Of veal (cut in
nall pieces) is also added to the
bove recipe by many.
Mr.. Tony Fabacher, celebrated b
estaurateur of New Orleans. K
lys that Gumbo to be good, K
Iust simmer not less than six K
N. Miller. IL