368 The Commercial Prodiicts of the Sea. 



turtle is obtained monthly through the West India and 

 Pacific steamers from Colon, besides those brought from 

 the Caymanas. 5484 Ibs. of prepared turtle, valued at 

 ^356, were shipped from Jamaica in 1874. 



Jamaica is the principal mart in the West Indies to 

 which the turtle are brought from the coasts of the Gulf of 

 Mexico, from Trinidad to Vera Cruz, principally from 

 Honduras and the Tortugas. From Jamaica they are sent 

 to England and the United States. 



Although all the varieties of the edible turtle are pala- 

 table, yet they are distinguished by the localities from 

 whence they are obtained, and some are preferred to 

 others. Those of the Bay of Honduras are most esteemed 

 in England. Of the Cape Verd Islands, those of St. Vin- 

 cent are considered the best. Dampier tells us that they 

 are not so large as those of the American islands. The 

 flesh is white and intermixed with the green fat, which is 

 firm and of good flavour. 



But it is not only the flesh that is useful ; the fat, 

 exposed to the sun, is converted into oil. When fresh, it is 

 good for frying and for other culinary uses, and when it 

 becomes rancid, as it is very fluid and penetrating, it 

 serves to oil leather, to burn, and to lubricate machinery. 

 It is not rare to obtain 100 Ibs. of oil from a single turtle. 

 Oil is obtained from two species of turtle very abundant in 

 the river Orinoco P eltocephalus Tracaya, and another. 

 The gigantic luth is famous on account of its valuable oil. 



The eggs of most of the species of sea-tortoises or turtle 

 are excellent, being both nutritious and agreeable to the 

 taste. They have no firm shell, and the white or albu- 

 minous portion does not harden on cooking. A native of 

 Brazil will consume as many as 20 or 30 at a meal, and 

 a European will eat a dozen for breakfast. They make an 



