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edible Prawns passed through the recognised markets in 

 New South Wales. In addition, of course, we have to reckon 

 with a very considerable amount of each which entered into 

 consumption without passing through the markets, and of 

 which, consequently, we have no record. These are no mean 

 figures when it is considered that it is generally recognised 

 that we are really only on the threshold of the industry, and 

 it should convey to people some idea of what may be expected 

 with organised effort on a large scale. Though I look for 

 an exceedingly great future augmentation in the supply 

 of the Marine Crayfishes, I anticipate that the greatest 

 amount of development will be in connection with our edible 

 Prawns, which occur in many of our estuaries in really pro- 

 digious numbers ; and here there will be a great field for the 

 operation of canning and drying these Crustaceans apart 

 from an increased output in the fresh state. 



I have no fully worked up figures by me just now, as regards 

 the number of edible Crabs forming the present annual supply. 

 But it is fairly considerable, though our resources in this 

 respect are only just tapped. 



Very large numbers of the common Freshwater Crayfish 

 are captured and disposed of in country towns, and a con- 

 siderable number of Freshwater Shrimps also ; but at present 

 I have not sufficient data to enable me to make an estimate. 

 A comparative few of the former are sold in Sydney. 



I might add also that in many parts of our western country 

 the little Freshwater Crayfish, known familiarly under the 

 name of " Yabbie " or " Yabby " (Cheer aps bicarinatus), is 

 occasionally used as an adjunct to the food supply; but it is 

 quite unimportant. 



Appended are a few general notes on the principal edible 

 Crustaceans of this State. At the same time, I may mention 

 that as soon as opportunity offers, I propose to publish a 

 well-illustrated popular and descriptive account of these and 

 some other Crustaceans. 



