SHRIMPS

a group of small, slender, long-tailed, salt-water crustaceans, of the same sub-order as the lobster and crayfish, and very closely allied to the prawns, abundantly found mm numerous varieties in many parts of the world. Those most freely distributed here are the Common shrimp (Crangon vulgar is) of both the Atlantic and Pacific coasts (nearly related to the European Common shrimp), two to three inches in length, of greenish-grey with brown dots, and turning to reddish-brown on boiling; the larger California shrimp of the same genus (C. francisco rum); and the southern ‘‘shrimps’’ of the Perens which turn pinkish-red in cooking. In addition to a heavy local consumption, the California shrimp is exported dried to China. The peeled tails me at of the southern shrimps is canned in considerable quantities. Technically, it would be better to cla the southern shrimps as “ Prawns’? (which see), but the use of the former title is now firmly established.