392 ANIMAL FOOD RESOURCES OF DIFFERENT NATIONS. 



are always there ; and the prawns (Palcemon serrakifi). 

 The common brown shrimps or buntings ( C. vulgaris), 

 are caught from the 1st September to 1st of April, the red 

 shrimps from 1st of April to 30th of September. The 

 brown shrimps are taken in the mud, the red shrimps 

 are not. The Leigh fishermen catch shrimps all the year 

 round from Gravesend to Margate. 



Shrimp canning has recently been added to the indus- 

 tries of New Orleans. One establishment there employs 

 150 boys and girls and from twenty to thirty skilled 

 workmen. Already the output is 10,000 cans a day, and 

 it is expected that the product will soon be doubled. 

 The shrimps are cooked and caiined by a new process. 

 It is intended to undertake also the canning of oysters, 

 which are abundant along the Gulf coast. 



Tunis, the ancient Carthage, was always celebrated for 

 prawns, and the Roman emperors used to send for them 

 for their banquets. They are of great size, six to seven 

 inches long. Dried shrimps are eaten in Persia. 



The prawn is caught in great abundance in Norway, 

 especially in the east. The Svelvig prawn {Pandantis 

 horealis), which is distinguished by its red colour, and is 

 two or three times as large as the ordinary prawn, is 

 caught exclusively at Svelvig, and sold at Drammen 

 where it is much sought after. 



At Mergui, Burmah, there are over -550 men employed 

 in fishing for shrimps and prawns, by boats with sub- 

 merged nets. The prawns when brought in are spread 

 on mats and exposed to the sun for several days until 

 quite hard and dry; they are then put into wooden 

 mortars and pounded with wooden mallets, which knock 

 oif all the skin or husky shell. They are then sold for 

 £8 or £10 per hundred viss (the viss is 3 lbs. 2 ozs ), 

 and the husk is sold as a manure at £3 per 100 baskets. 



The Rev. M. Stewart, a chaplain in the United States 

 navy, in his work " A Visit to the South Seas," describ- 

 ing a dinner given by the native monarch of Owhyhee, 

 says : — " We greatly relished a repast so well prepared 

 and so neatly served. After the meats were removed. 



