0!^ CEPIIALOPODS AS FOOT). 



together and lowered to the bottom of tlie sea, where they ave 

 allowed to remain for a certain number of hours, and in which 

 the animals introduce themselves. Frequently from eight to ten 

 polypi are taken from every jar at each visit of the fishermen. 

 In less deep water earthenware drain-pipes are placed side by 

 side, for distances frequently exceeding half a mile in length, 

 and in these also they enter, and are taken by the fishermen. 

 As they are attracted by white and all smooth and bright sub- 

 stances, the natives deck i)laces in the ci-eeks and hollows in the 

 rocks, with white rocks and shells, over which the polypi spread 

 themselves, and are caught from four to eight at a time. But 

 tiie most successful manner of securing them is pursued by the 

 inhabitants of Karkenah, who form long lanes and labyrinths in 

 the shallows, b}' planting the butt-ends of palm branches at short 

 distances from each other, and these constructions extend over 

 spaces of two or more miles. On the ebb of the tide (the fall is 

 here about 10 feet) the octopodia are found in the pools inside 

 the enclosures, and are easily collected by the fishermen, who 

 string them in bunches of fifty each, and from eight to ten of 

 these bunches, called " risina," are secured daily during the 

 season, by every boat's crew of four men Simmonds, Commer- 

 cial Products of the Sea. 



Dried cuttle-fish form a large article of export from Japan to 

 China. The}' are called susume, and are brought chiefly from 

 Esasi, Matsmai, and the west coast of Yesso, Fugaro and Yet- 

 zidzen, generally during February and October. During the 

 quarter ending June, 1872, the imports into the three Chinese 

 ports of Kinkiang, Shanghai and Ningpo, aggregated 4198 picals 

 = 5222 cwt.— Ibid. 



For the benefit of epicures, I transcribe the following recipes 

 from Lovell's " Edible Mollusks : '' 



" In Spain the cuttle-fislies (Loligo '/) 'ealamares' are eaten, 

 and are either broiled on a gridiron, or stewed in red wine in an 

 earthen jar; after which you may broil them if you like, or 

 serve them in the wine, or stew them, adding, after they are 

 tender, a little flour, and the yolk of an egg well beaten, and 

 this is considered the most wholesome way of dressing them. 



" Spojiish Method of SteAvinr/ Cuttles. — Stew them over a very 

 dov; fire in oil or butter, and, before serving, add a little water, 



