St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1911-07-29

Tor tail or abdomen. The latter is
con- posed of several similar rings OF
segments. In the body part, t. Z
ring-like structure Tor segmen.a-
tion) is more or less obscured by
the large shield-like carapace, which
covers the back and sides, and is
continued anteriorly as a long, SER
rated spine, the rostrum.
The female reproductive organs
consist of an egg-gland or ovary,
which lives in the dorsal part of the
body cavaity short distance in front
of the posterior end of the carapace.
II consist of central, ring-like por-
ton composed of party used
halves), from which finger-like pro-
cesses are sent off on all sides. The
anterior and lateral processes are
short and rather small, but the pos
terror pair are long and slender, ex-
tending the entire length of the abdo-
men. In this gland, the eggs are
formed and matured and are then
discharged from the body through a
pair of slender oviducts, which open
through the basal segments of the
lSSt pair OF cnelaCe legs.
EGG LAYING HABITS.
In the majority of the hrimp
family, the female carries the eggs
during their development attached
to the under side of the abdomen.
The group of shrimp to which the
Lake Shrimp" belongs (Penaeidae) !.
however, differs from the others in
this respect by reason of the fact
that the eggs are carried on the back
under the shell-like covering or
carapace, Immediately adjacent to
the head. The eggs are merely set
free into the water and allowed to
shift for themselves during develop
ment. This means that they are at
the mercy of the currents in the
water or may fall cary prey to any
of the predaceous form living in
those regions. On this account many
more eggs are produced by each fe-
male than would be in those forms
which protect the eggs by carrying
them during the early development.
The eggs are also rather small and
undergo their early development
coating around the surface of the
water.
LIFE HISTORY.
The period OF growth in the egg
Ia very short in this form and the
voting matches out in a very I'M
mature condition. The arval shrimp
has an oval body, but three pairs OF
and single, medlam
aye-and is now called nauplius.
rhe majority of shrimp is now capa-
bic of making feeble movements and
Fan in a measure direct its course.
AS already mentioned, the shrimp
Is covered with hard, firm cover
ng, the exoskeleton. AS this is
.ough, unyielding layer 1t is neces
sary to get rid of it from time to
line in order that growth may axe
place. This is done by the shedding
II this coat, which is known as
noulting, at witch time the outer
covering of the body is sloughed on
Is a thin layer, retaining the ex-
.ernal shape of the body.
On this account We find that
growth takes place by series OF
steps or jumps and not in regular,
manner-as is the
,ase with so many animals. The
actual enlargement Of the body OF
he shrimp takes place almost i'm
after the shedding OF the
kin, so that q short time after the
ncult one would hardly believe that
he shrimp could have recently occu-
lied the cast skin.
It has been computed that the
.yerage growth per year is one inch.
IL other, the lake shrimp usually
ound in the market averaging four
O six inches in length are from four
Q six years OF age.
A description of lake shrimp with
tut q recipe for "Gumbo" would be
o wanting in that fitness of things
ssential to real gastronomy. that
me IL attached herewith.
GUMBO SOUP.
6 large crabs, pound of shrimp |
about Is or 200, dozen okra
sliced fine), large cup of tomatoes
cut up fine), 1 large spoon of lard
md -four, large onion (cut up
mel, u Glove or garlic (minced),
or springs of parsely (minced),
bay leaves, / small spring thyme, !
red pepper (remove the seeds).
Put lard in large sup pot, and
vhen boiling hot add -four, brown
lightly and then add onion and |
,arlic, then the crabs quartered,
hen the okra, sliced very fine, then
he tomatoes, parsley, bay leaves,
&C., lastly the shrimp. Let all stew
ogether for at least twenty minutes,
tirring constantly to avoid scorch- !
ng. Add two quarts of hot water /;
md simmer for at least an hour.
When done add salt and taste. Serve
With a spoonful of broiled rici en-
ach plate. Ample for six people. :;
Some persons never serve Gumbo
without ham. II used, cut up slice
Inc and fry in lard before the adj
lition of the flour. If "file" is ued
instead of okra, add Tablespoon '
ust before serving, after letting it
'ome to a good boil. A pound Of
real (cut in small pieceD, is also !
added to the above recipe by many.
Mr.. Tony Fabacher, celebrated
of New Orleans, says
hat Gumbo to be good, must SIM
ner not less than six hours.