SEPIAD^E. CUTTLE. 163 



the chalk boulders, etc., between Newhaven and Brighton; 

 that they were much more pleasant to the taste than 

 •whelks ; and they only scald or boil them for a few 

 minutes. 



In France, in the neighboui'hood of Dieppe, a great 

 many women and children, each provided with an iron 

 pick, are employed in collecting them, either for sale in 

 the market or for bait.* 



I find from Mr. Morton that they are plentiful in 

 Jersey, and are sold in the market boiled ready for eating. 

 In Spain, the Pholas is considered as next best to oysters, 

 and is sometimes eaten raw. All the Pholades are 

 edible, and a large West Indian species, Pholas costata, 

 is much prized, and is regularly sold in the markets of 

 Havanna, as we are informed by Forbes and Hanley. 



Athenseus recommends these shellfish, as they are 

 very nutritious, but he adds that they have a disagree- 

 able smell. f 



The Normandy method of cooking the Pholas (le dail 

 commuri) is to dress them with herbs and breadcrumbs, 

 or pickle them with vinegar. J 



Large quantities of this fish are sold in the markets 

 of La Rochelle, and Captain Bedford says that the 

 Pholas crispata is eaten by the poor of Oban.§ 



Fam. SEPIAD.E. 

 SEPIA.— CUTTLE. 

 Sepia officinalis, Linnseus. Common Cuttle-fish or 



* Jeffreys' Brit. Conch, vol. iii. p. 102. 



f Deipnosophists, vol. i. bk. iii. c. 35, p. 146. 



X ' Cottage Gardener,' vol. i. p. 382. 



§ Jeffreys' Brit. Conch, vol. iii. p. 114. 



M 2 



