REPTTLIA 141 



from Mr. Barbee and from a small book that he has prepared; the book 

 is here quoted freely. "The terrapin are divided into three sizes. 

 The largest are known as the count and measure about 6j^ inches. 

 The next are known as the halves and measure about 5^ inches. 

 These are the fine marketable terrapin and can always be counted 

 upon to bring fancy prices. There is also a smaller size known 

 as the quarter, which is also a very good table terrapin. The greater 

 demand is always for the larger terrapin, though the smaller ones are 

 tenderer and sweeter." The length is taken from the lower shell 

 or plastron. 



"The demand for terrapin is now very small south of Baltimore. 

 Atlanta, Macon and other cities in the neighboring states usually 

 purchase a dozen or so off and on during the winter to supply the 

 demand of tourists, but there is very little terrapin eaten by the south- 

 ern whites. It is said that before the Civil War the slaves along the coast 

 countries were fed upon them extensively. With the growing scarcity 

 of the diamond backs the French chefs are now said to be trying to 

 induce the proprietors of the hotels to purchase the cheaper terrapin, 

 promising that when they are through with cooking them the guests 

 will not know the difference. But a man with any taste can easily 

 tell when the flavor of the diamond back is missing. There are very 

 few of the present-day cooks who can prepare a bowl of the famous dish. 

 Diamond-back terrapin stew costs the consumer at the rate of $2.00 a 

 plate in the larger cities." 



The farm on which the terrapin are fattened and kept ready for 

 prompt shipment is 150 feet long and 60 feet in width. It 

 is roofed and securely enclosed against invaders, but is so open 

 that it is perfectly ventilated. The entire place may be flooded at 

 will. The pens or crawls are always flooded with salt water to a depth 

 of 4 feet when the terrapins are fed, usually about three times a 

 week in the warmer seasons and not at all during the winter hibernation, 

 when the animals bury themselves deep in the sand. The water is 

 pumped in from the river and in a few hours all the terrapin are swim- 

 ming, they feed better in the water. . After the animals have finished 

 eating, the water is run out of the pens. Shrimp, fiddler crabs, fish, 

 lettuce, celery, etc., are used in feeding. Fresh water is kept running 

 through a trough in the centre of- all of the 18 pens into which 

 the farm is divided. The pens are sunk several feet below the level 



