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Show SHRIMPS I.I SALT LAKE. Tin- Mr:i f "So t.riii of Lift-" U SlLIIKTI'll. Tin- S. L. Jlrmltl says that Dr. Jatni-s E. Ta Image has just returned from a voyage on the (treat Salt Lake, where he spent several days in exploring its waters in search of animal life, lie was accompanied by Captain D. 1. Davis and Douglas Swan. The doctor is very enthusiastic over his discoveries, having found 1 four distinct classes of animal life, ' the most important being the brine shrimp (arleinia tVrlilis), which exist in great a lunula nee. In several places he encountered a small gnat or fly epudra graclis), i and two t y pes c 1 ose 1 y alii ed to I beetles. He brought many of the ! shrimps with him, and on analyzing I them found they contained 20 per ; cent:, sail, or nuoui me same pro- portion as the water in which they i existed. He is now at work trying to assimilate them to City Creek water and finds that they take to their fresher surroundings sur-roundings with avidity. The brine shrimp, while not palatable with 20 per cent, salt, like the mackerel, becomes very appetizing by soaking over night. They will, no doubt, replace the California shrimp and being already salted for the market, can he shipped long distances in the hottest weather. The discovery will in all probability lead to the development of the shrimp industry and this species of crustacean food will become popular over the world. The shrimps the professor finds to he in excellent condition for pi opagation, '"the females being simply burdened with eggs." The existence of salt shrimp suggests sug-gests to the professor's mind and, his scientific speculation that salt fish can thrive in this water. A large part of the expense of packing fish is in salting them for shipment, while a fish that can be acclimatized to the brine of the lake will he ready for shipment as soon as caught, and the salt will be much better distributed for preserving pre-serving the meat than if rubbed in by hand. |