84: ALIMENTATION. 



fresh-water turtles are used for coarse soups, but are not 

 much esteemed ; except, perhaps, the gopher (Testudo poly- 

 pfiemus), which is used to some extent in the Southern 

 States. The meat of turtles, when boiled, becomes white, 

 and resembles veal in its general appearance. 



The hind quarters of the larger varieties of the frog (Rana 

 esculenta and Rana catesboeana) are sometimes cooked and 

 eaten. Though it is a common impression that this article 

 is chiefly used on the continent of Europe, it is probably as 

 common in certain parts of this country as anywhere. The 

 flesh is white, delicate, without much flavor, and but slightly 

 nutritious. 



In some of the wild and unsettled parts of the North 

 American continent, snakes, particularly the rattlesnake 

 (Orotalus adamanteus\ are sometimes cooked and eaten, 

 though not very frequently as a matter of choice. 



Reptiles are not used as food in sufficient abundance to 

 constitute important alimentary articles. The flesh is not 

 very nutritious, and they must be considered simply as occa- 

 sional articles of luxury. 



The most important article of food belonging to the class 

 of mollusks is the oyster. In addition there are the different 

 varieties of clams the salt-water clams being most esteemed 

 mussels, scallops, and a kind of snail called the escargot. 

 The oyster in this country is an important article of diet, but 

 the other mollusks are little used. Clams are chiefly used for 

 soups. The flavor is agreeable, but the clams themselves are 

 not generally much esteemed. Mussels, scallops, etc., are not 

 much used as articles of luxury. Snails are consumed in 

 France, but are used very little elsewhere. 



The oyster in its greatest perfection exists in artificial 

 beds along certain parts of the sea-coast of the United States. 

 Statistics are wanting to show the extent to which oysters 

 are consumed in the large seaport cities, but the quantity is 

 enormous, to say nothing of those which are transported to 

 the interior in kegs and cans. The best American oysters 



