242 ANIMAL FOOD RESOUECES OF DIFFERENT NATIONS. 



species most esteemed is the green frog (JRana escuknta), 

 but others are eaten, as B. Catesbiana and M. clamitam. 

 Frogs are considered an excellent food dish by some in 

 Brazil. The American green frog {Rana hakcina), is 

 eaten in Guatemala. The Indians catch them to eat, 

 spearing the larger ones, and netting the larvffi. In 

 Surinam and other parts of South America the flesh of 

 Rana paradoxa is eaten. In the Antilles bull frogs {Rana 

 pipiens) are reared in a state of domestication for the table, 

 and the hind legs are said to aiford excellent eating. 



The matlametlo of the Africans {Tomoptera adspersd) 

 is edible, and according to Dr. Livingstone, is said to 

 resemble chicken in flavour. 



It is usual to associate frog-eating with Frenchmen, 

 as the people of that nation were, without doubt, the 

 first to make use of them as a table dish, and to intro- 

 duce them to the epicures of other countries, who were 

 not long in acquiring an appetite for these dainties, and 

 soon grew as fond of them as their neighbour. It is 

 more than three hundred years since they were first 

 placed among the dishes at the nobles' feasts, and the 

 favour which they found has been continually increasing 

 until now, when they are used as food in nearly all 

 the countries of Europe and America. 



The frog, as an article of food, has not, however, been 

 introduced in the London Market. We have not yet 

 thought of this way of manifesting the friendly feelings 

 and intimate union existing between England and France. 

 We have adopted many French tastes and customs, but 

 the frog must hop about a little longer before it can 

 mount on the table of the average Englishman. He has, 

 however, his eye upon us, and we shall have to eat him 

 yet. He has tempted successfully our cousin ; how can 

 we hope to resist much longer ? 



The New York Times informs us that frogs are now 

 inscribed daily on the bills of fare of the most prominent 

 restaurants of that city, and are becoming a favourite 

 dish among the epicures and gourmands whose purses 

 correspond to their tastes. What can be more emphatic 



