90 PROCEEDINGS ENTOMOLOGICAL SOCIETY 



locusts, or grasshoppers. There is no doubt but that wholesome 

 and palatable dishes may be prepared from the bodies of these 

 insects and a somewhat extensive use is now made of them for 

 this purpose by the natives of many regions. Ansorge says 

 that John the Baptist needs no pity by reason of his entomo- 

 logical diet as he should tire of honey sooner than of locusts. 41 

 That the flavor of well cooked locusts is not distasteful is vouched 

 for by no less an authority than Dr. C. V. Riley. A somewhat 

 extensive experiment was seriously carried out by Dr. Riley and 

 others and the results summed up in his candid statement that, 

 from personal experience, he considered our common locust more 

 palatable when cooked than some animals commonly served on 

 our tables. 44 In this experiment, which was given considerable 

 newspaper notoriety at the time, locusts were prepared in various 

 ways, all proving satisfactory. Ancient and recent literature is 

 rich in reference to this subject and an interesting compilation of 

 older accounts may be found in Cowan's Curious Facts, pages 

 120-131. I wish here to refer to but one of these ancient items, a 

 poetic inventory of the larder of a poor Athenian family. The 

 writer, Alexis, says: 



For our best and daintiest cheer, 

 Through the bright half of the year, 

 Is but acorns, onions, peas, 

 Ochros, Lupines, radishes, 

 Vetches, wild pears nine or ten, 

 With a locust now and then. 



Under the title "Why not eat insects?" Vincent M. Holt has 

 published an undated booklet of 99 pages treating of insects as 

 food and, while the menus suggested seem ludicrous, he is evi- 

 dently sincere in his arguments. Recipes are given for the prep- 

 aration of locusts and the writer attests their palatability from 

 personal experience and the testimony of others. I quote a 

 menu from this work as a matter of interest, though locusts do not 

 happen to be included in it: 



Snail Soup. 

 Fried soles, with Woodlouse Sauce. 



Curried Cockchafers. 



Fricassee of Chicken with Chrysalids. 



Boiled leg of mutton with Wire-worm sauce. 



Ducklings, with Green Peas. 



Cauliflowers garnished with Caterpillars. 



Moths on toast. 



43 From Under the African Sun (1900). 



44 Proc. Amer. Assoo. Adv. Sci., p. 208-214 (1S75). 



