174 EDIBLE BRITISH MOLLUSKS. 



extracted, the liquid being poured out to allow of its dry- 

 ing as quickly as possible. It is then triturated with a 

 little caustic soda or potash, and afterwards boiled with 

 caustic lye for half an hour, when it is filtered, and the 

 caustic liquid is then treated with an acid till it is neu- 

 tralized. After standing, a precipitate falls, which is col- 

 lected, washed with water, and finally dried by a gentle 

 heat. This substance is the dark pigment used by artists 

 under the name of sepia. 



The polypus is the symbol of Messina, and, accord- 

 ing to Montfaucon, is figured on a medal of that city, 

 and a man's head on the reversed side. 



In Spain the cuttle-fishes (loliyo ?) " calamares " 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. 



Spanish Method of Stewing Cuttles. — Stew them over 

 a very slow fire in oil or butter, and, before serving, add 

 a little water, salt, breadcrumbs, saffron, and a soupejon of 

 new honey or sugar. 



" Jersey Method of Cooking Cuttle-fish. — Boil them 

 for ten minutes, then take them out, and the skin will 

 come off like a glove, leaving the fish like so many sticks 

 of horseradish. Then boil them for an hour longer ; 

 take them out and cut them up, and fry them with 

 onions. Some prefer slices of bacon fried with them, 

 instead of onions, and served up with milk sauce."* 



They are plentiful about October, and large ones are 

 sold in the market at a penny each. 



* Mr. A. Morton. 



