The Sea Turtle* 



Commercially, the Loggerhead is of much less value than 

 the Green Turtle, yet it is often seen in the markets. A steak 

 from one of these creatures looks much like beef. 



KEMP'S LOGGERHEAD TURTLE 



Thalassocbelys kempii, (Carman) 



Structurally, this turtle is explained to differ from the 

 preceding by the presence of ridges on the alveolar (crushing) 

 surfaces of the jaws (beneath the horny coverings), which de- 

 velopment closely approaches that of the Hawk's-bill Turtle; 

 the bony, alveolar processes do not overlap the inner nostrils. 



Distribution. Recorded from the Gulf of Mexico. 



THE GREEN TURTLE 



Cbelonia mydas, (Linn.) 



Very large examples weigh 500 pounds, but such are rare. 



Head proportionately much smaller than that of the Logger- 

 head Turtle. Carapace with smooth shields polished on old 

 individuals. Head and limbs plated. Front flippers usually 

 with a single claw. 



Colouration. Carapace pale olive, richly marbled with 

 yellow; the markings are often in the shape of bands, radiating 

 from the centres of the shields. Plastron yellow. Head plates 

 dull brown or olive, vividly margined with white. 



This attractive animal derives its name from the greenish 

 colour of the fat; the markings somewhat resemble those of 

 the Hawk's-bill Turtle, but that animal is unique in the shingle- 

 like arrangement of the shields of the carapace. 



Dimensions. A very large individual will have a carapace 

 four feet long and will weigh about 500 pounds. This is much 

 in excess of the thousands of turtles sent to the markets; such 

 range in weight from 50 to 70 pounds; occasional hundred- 

 pound specimens are seen in the rows of helpless animals turned 

 upon their backs. 



Distribution. Tropical and semi-tropical seas throughout 

 the world; a frequent wanderer into the waters along our Northern 

 coasts. 



Habits. The practice, in the markets, of turning these 

 animals over on their backs, is a necessary one. As the turtle 



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