MDPOD - Masson du Parc Online Database

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles

The second way to take turtles is to turn them. The fishermen stand waiting in coves then when the turtle arrives and has climbed onto the sand they run there and turn them on their back then leave it there to go to others. The third way is with the varre but you don't take ten in a year this way. It is only by chance that we use this instrument. There are four kinds of turtles in the Windward Islands, namely, brown turtles (tortue franche), which are very good to eat. It is the only species commonly eaten. The caret is the only turtle that produces scale, flesh and is red. And if you eat it then you have warts, you will soon be covered in pustules and abscesses. The turtle called loggerhead, this one has a very bad taste. We turn it into burning oil. There are few of them and they are different from the brown turtle whose head is larger. The fourth is called a clapboard turtle(tortue ? clin). We haven't seen them on the islands for a long time. It is still fished towards the island of Saint-Martin and Saint-Barth?lemy. This turtle is very large. It takes ten men to turn it. Its shell is soft and this turtle is only good for making burning oil. Tortoises are not natural to the Windward Islands. We sometimes bring them from Testigue(?) where there are a lot of them. We don't eat them much though lack of habit as they are rare. The biggest ones I saw were about six inches wide and ten inches long.We no longer fish for manatee in the Windward Islands. It's been more than thirty years since we last saw one there. No salted manatee meat is brought to the Windward Islands and nothing can replace the beef and pork meat that comes from Europe. Salted turtles are also rarely brought there. We see in Martinique thazard, carengue of two species, namely, big-eyed and green. These are the best and are worth excellent shad, sardes in some places, parques, bracheto, mulets of the Portuguese, surgeons?fish, moonsfish, cofferfish, vives, beaumes, saury mothers, saurys, trumpets, bananafish, small soles which are worth nothing, cups, dog food(manger ? chien), some excellent vieilles