Tulian. — Louisiana Shrimj) Industry. 121 



Mr. Tulian : The fresh and salt water mixes below the apron. 

 The fully matured shrimp do not go up, but the small ones start to go 

 into the brackish waters and there they stay until along in the fall; 

 sometimes even in the winter they are found there. In Lake Ponchar- 

 train and all these lakes connected with the gulf, during a season like 

 this when there is a great deal of rain and large amounts of fresh water 

 coming in, the shrimp do not come up as far. There are three of four 

 different varieties, of course; I was speaking only of the particular 

 variety known as the brown shrimp or commercial shrimp. 



Mr. Fearnow: These seemed to be disappointed shrimp, it seemed 

 as if they wanted to go up into the lake proper. 



Mr. Tulian: They were lucky they did not get into fresh water. 



Mr. Mark Riley: How do the shrimp in Louisiana compare with 

 those we have in Texas? 



Mr. Tulian: You have about the same kind. We have had a con- 

 siderable correspondence with your commissioner over there. They are 

 opening up quite a shrimp industi*y in Texas. No state has ever equalled 

 Louisiana in that respect on account of her thousands of miles of brack- 

 ish bayous. 



Dr. Osburn: Does the industry extend right over to the Florida 

 coast? 



Mr. Tulian : Yes, they are catching large numbers along the lower 

 Atlantic coast of Florida. 



