Three species of the genus Malacoclemmys inhabit the United States. By far
the most important of these, and the most valuable of all terrapins is the Malacoclemmys
Palustris, or the “diamond-back terrapin.”
The other two species, the Geographic Tortoises, M. Geographica and M.
Lesueuri are of a comparatively rare occurrence and are not used for food to any
considerable extent.
Distribution.—The “diamond-back,” or “salt-water terrapin” is common along
our entire Atlantic coast, from Nantucket and New Bedford, in Massachusetts, to
Texas. It also occurs in South America. It was introduced into Italy by the Prince
of Canino a number of years ago, but of the success of the enterprise I have been unable
to learn. Those who enter into commerce however are principally from the
Chesapeake Bay and the coast of the Carolinas. Some very fine ones also come from
Egg Harbor, N. J.
Characteristics and Habits.—The diamond-back lives in salt marshes near
the coast, and is seldom found far from them. They were formerly very abundant in
such localities, and could be often seen on warm days sunning themselves on the bars
and flats. But the increasing demand for them and the wholesale capture of old and
young have reduced their numbers very materially. The species is a comparatively
small one, and varies much in external appearance. The females attain a larger size
than the male and are much more highly prized in the market. The average length
of the under part of the shell is seven inches, and the weight of the animal four or
five pounds. Rarely the length reaches ten inches, and the terrapin weighs about ten
pounds. The fixed standard of length for salable females in most markets is six
inches, but in some it is as low as five inches. The terrapin having that length are
known as “counts.” The small specimens are separated into “heifers” and “little
bulls ;” their under shell rarely exceeds five inches in length. As has been already
said, they are deemed very inferior to the females, and the price of them is therefore
much lower.
In regard to the rate of growth, I have seen it stated that the diamond-back
reaches maturity, or rather lays eggs when four years old, but this is hardly probable.
It does not accord with the observations of Agassiz and others nor with the peculiarities
of the group generally. Experiments made by a dealer in North Carolina seem
to show that the species grow about one inch each year, so that “counts” are at least
six years old. Probably ten years at least elapse before they are fully grown.
Food.—What the food of the diamond-back terrapin is does not seem to be exactly
known. Very probably, however, it consists of such matter, both animal and vegetable,
as the animal is able to find in the marshes in which it lives. When penned,
preparatory to sending them to market, they are fed on crabs, oysters and fish. To
give them the finest flavor, they are said to be fed upon celery for some days previous
to being served. In the winter the tortoise hibernates and takes no food, remaining
buried several inches in the mud. Unfortunately for its welfare, a little mound of mud
is always raised above the spot where it disappears, which at once catches the eye of
the terrapin fisherman. A large proportion of the terrapins are taken while they are
in this torpid condition.
Breeding Habits—Like all other species of tortoises, the diamond-back deposits
its eggs on land. When the laying season arrives, the female seeks some sandy bar or
bank above water, and having excavated a shallow pit with the hind legs, deposits
from five to seven eggs. The breeding season occurs in the latter part of June and
early part of July. It is said that the young show no disposition to seek the water,
but prefer to remain in the sand.
Economic Value.—The diamond-back is highly prized for food. Philadelphia
furnished the best market for this species, but it is also sold in large numbers in Baltimore,
Washington, New York, Boston, Chicago, Pittsburg, Cincinnati, St. Louis and
many other cities. The season lasts from the beginning of October to the first or
middle of June ; the best months are October and November. The specimens from North
Carolina usually appear in the market last. The “counts” or those over six inches
long bring from eighteen to thirty-six dollars per dozen in the market ; the smaller
Qfnes are usually sold separately at prices of from fifteen to fifty cents apiece. These
prices, however, are almost sixty per cent higher than the prices received by the
catcher, for the terrapins pass through several hands on their way to the market. The
majority of terrapins are actually caught in the summer months and are penned in yards,
known as “crawls” until the marketing season arrives.
To kill the terrapin it is necessary to have ready a large saucepan of boiling
water, one that will hold a terrapin easily, and to plunge the creature into it head
first, putting the lid or cover on the pan immediately, and leaving it in the water for
ten or fifteen minutes. Then remove it and peel off the black skin from the shell,
and the nails from the claws. Wash the terrapin thoroughly in warm water, and
remove the under shell by chipping through the thinnest parts, where the black shell
joins. Cut close to the shell so as not to lose any meat, pour away the water, but
keep the blood, which will be found in the deep or black shell. Take out the dark green
gall bladder, which is about the size of a cherry, and will be found near the center at the
side of the liver, and also the sand bag and entrail, and preserve’the eggs, if there be any.
Loosen the meat from the top shell, cutting through the spine bone, just above the tail,
where it is attached to the shell, turn the terrapin into a flat pan, and cut off the head.
This, with the shell, can be used for soup. Separate the two fore and two hind legs, so
as to have four pieces, trim off the claws, and scrape off the thin outside covering. In
the female terrapin there will be found rich fat at the shoulders. This should be
taken off, as it does not require so much cooking as the other parts, and should only
be added when they are nearly done. It is of a dark green color. All the pieces of
meat, together with the fat and legs, should be kept in water until wanted for use.
Only the flesh, eggs and liver of the terrapin are ordinarily used, but sometimes the
intestines are scalded and scraped, and added to the terrapin. When there are no
eggs in the terrapin, egg balls are made to accompany it.
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