I REPORT OP THE DIRECTOR AND STATE GEOLOGIST 1001 rl29 



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THE EDIBLE CRAB 



A PRELIMINARY STUDY OF ITS LIFE HISTORY AND ECONOMIC 



RELATIONSHIPS 



BY F. O. PATJLMIER 



In these days, when so many reports on marine economic in- 

 vertebrates are discussions of the great reduction in numbers 

 and threatened extinction of the more important forme and are 

 filled with plans for remedying this by artificial means, it is a 

 relief to find one form at least, which in spite of being taken 

 in great quantities, still appears to show no diminution in num- 

 bers. This is the common edible, or blue, crab, which, from all 

 accounts, is just as numerous now as it was 20 years ago. 



In spite, however, of this seeming immunity, which appears to 

 depend on several factors, there is no good reason why the dis- 

 turbance of natural conditions, caused by the removing of thou- 

 sands of crabs annually, should not in time have the same effect 

 here that it has had on other forms, and it is quite probable 

 that the same story will be repeated here. It is a well known 

 fact that man never takes any thought as to the preservation 

 of wild forms till the difficulty of obtaining them in sufficient 

 numbers for his purposes drives him to taking measures for 

 preserving them from extinction and for increasing their num- 

 bers. In order to> do this intelligently, however, some knowl- 

 edge of the life history, food, habits and relationship of thel 

 forms intended to be preserved must be had; and it is a strange 

 fact that the forms of great economic importance have received 

 little or no attention from this point of view till it became 

 necessary to study them in order to devise means for their 

 preservation. 



The edible crab also, which, next to the lobster, is the most 

 important crustacean of our coasts, from an economic stand- 

 point, has never received much attention, and practically nothing 

 is accurately known of its life history and habits. On this ac- 

 count and on account of its being the most important crustacean 

 of New York (the catch of lobsters being very sinall), the writer, 



