RIVER CRAYFISH. 107 



assumed after boiling makes the Cray a great favourite 

 for garnishing purposes ; i^ic-nic parties are often 

 formed for the sport afforded in taking them. Long 

 sticks or rods with cord lines, to which pieces of bait 

 are tied, are made use of to allure the Cray within the 

 reach of a small hand-net, Avhen he is scooped out ; some 

 enterprising anglers endeavour to throw them over their 

 heads without using the net, others in their anxiety to 

 inveigle the coquettish crustacean, slip on some slip- 

 pery tree-trunk or moss-grown stone, and pay an un- 

 willing visit to the home of the Grays at the bottom. 

 Pinched fingers and other small catastrophes serve but 

 to add to the general fun and hilarity of the river-side 

 revellers. In some of the West India Islands torch- 

 light expeditions of a like character are made to the 

 streams flowing from the hills, and the Crays lifted 

 out, after having been previously treated to pieces of 

 ma7iioc-ioot abundantly cast in the water for them. 

 This substance has the property of stupefying such 

 shell- fish as are silly enough to eat it, and the Cray 

 j)ays the penalty of his too unsuspicious disposition. 

 The rivers of France are abundantly supplied with 

 Ucrevisses, as they are called in that country ; enormous 

 numbers are eaten every day in Paris, and the other 

 large cities and towns of the continent. They are 

 prepared in various ways for the table, and the cele- 

 brated jyotage ^ la bisque is made from them. 



