They proceed differently with the little turtles which are just hatched. There is no need to pack them or tie them up. Their shell is still soft, their flesh extremely tender, and after they have cooked them they eat them just like oysters. In this form large quantities are consumed.
However, this is not the most general use to which the chelonian eggs are put in the provinces of Amazones and Para. The manufacture of “manteigna de tartaruga,” or turtle butter, which will bear comparison with the best products of Normandy or Brittany, does not take less every year that from two hundred and fifty to three hundred millions of eggs. But the turtles are innumerable all along the river, and they deposit their eggs on the sands of the beach in incalculable quantities. However, on account of the
