In several parts of America are found four distinct pieces of sea turtle. The first are so great, that they weigh two of three thousand pounds. The scales are so soft, that they may be cut with a knife. But these are not good to eat. The second sort is of an indifferent bigness and of a green colour; their scales are harder than the first, and of a very pleasant taste. Their flesh is very sweet, the fat green and pleasant and so prominent that when one has not eaten turtle meat for three or four weeks, it will drench your clothes in sweat and make your body feel heavy. The third is a little different in size from the second, only the head something bigger. It is called by the French cavana, and is not good meat. The fourth is named caret, being very like those of Europe. This sort keeps commonly among the rocks, whence they crawl out for their food, which is generally sea-apples; those other above feed on grass, which grows in the water on the sandy banks; these banks or shelves, for their pleasant green, resemble the delightful meadows of the United Provinces. Their eggs are almost like those of the crocodile, but without any shell, being only covered with a thin film; they are found in such prodigious quantities along the shores, that were they not frequently destroyed by birds, the sea would abound with turtles. (Alexandre Olivier Exquemelin, 1678, 52-53).