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to the London markets, by the South-Western Railway 

 from Southampton, and by the Great Western from Bris- 

 tol ; also by steamers from Guernsey and Jersey ; and 

 again from the coast of Ireland to Liverpool. From 

 the coast of Scotland and the Orkney and Lewes Islands, 

 it is computed that not less than 150,000 reach the 

 market at Billingsgate ; but the principal supply is from 

 Norway, from whence we derive not less than 600,000. 

 There is often in the season a supply at Billingsgate 

 of not less than from 20,000 to 25,000 lobsters in one 

 day.* If we allow only as many to be eaten in the whole 

 of England besides as in London, the multitude which are 

 consumed in the course of every year is enormous. 



The period in which this immense sacrifice to crustacean 

 gastronomy principally takes place is from March to Au- 

 gust ; but it is a mistake to suppose that the lobster is 

 only in season during that time. During the latter part of 

 August and the following mouth, the lobsters are shedding 

 their coat, and the new covering is becoming indurated ; 

 but after that time they feed ravenously, and soon become 

 plump and firm ; so that in the winter they are probably 

 in as high flavour, and as solid for food, as during the period 

 when they are most in request. Mr. Saunders informs 

 me that he has reason to suppose the lobster to be very 

 stationary, seldom wandering fifty miles from the spot 

 of their birth ; and he adds, what one would scarcely 

 have supposed probable, that " they are as varied in ap- 

 pearance and character as a white man and an African." 

 "I could tell by looking at them," says Mr. Saunders, " the 

 part from whence they are brought." This curious fact is 

 corroborated by Mr. Couch, who, in his " Cornish Fauna," 



* For these details T am principally indebted to Mr. J. E. Saunders, the 

 respectable fish-salesman of Thames Street. 



