110 CPAB, SHRIMP, AND LOBSTER LORE. 



dissipating the superstition, "but at tlie same time make 

 it peculiarly unpleasant for the frog. It has been stated, 

 on good autho'ity, that xi. JluviaHlis lives to a good old 

 age under favourable circumstances. Desmarest says 

 that it has been known to live for more than twenty 

 years, and that it increases in size as age advances. 

 We are disposed to think, however, that there must be 

 a limit to development far within twenty years, or we 

 should at times encounter some " grandfather Cray" who 

 would be far more pleasant to follow than to meet, at 

 any rate in his own element. 



The ancient Greeks appear, from the writings of 

 early historians, to have held the Cray in high esteem ; 

 and Alexandria had the reputation for producing it of 

 the best quality. The Eomans, too, were not behind- 

 hand in their appreciation of the luxury, and some 

 quaint ingredients are mentioned by the old writers as 

 being requisite to complete the operations connected 

 with its preparation. After being boiled, we are told 

 that the Cray was eaten flavoured with cummin and 

 seasoned with pepper, allsander, parsley, dried mint, and 

 more cummin ground and mixed with honey, vinegar, 

 and garum, with some liquid perfume. Bosc informs 

 us that '' Crayfishes can be preserved several da3^s, not 

 too warm, in baskets with some fresh grass, such as the 

 nettle, or in a bucket with three- eighths of an inch of 

 water. If there were enough water in it to cover them 



