LOBSTERS, CRAW-FISH, AND SHRIMPS. 311 
colour as the lobsters and craw-fish. There is a species caught at 
the mouth of the Garonne which do not change their colour when 
boiled, but remain a greyish white; however, this anomaly appears 
to be due to the fact that these shrimps inhabit fresh water for 
some days before they are captured. 
Other crustaceans are less sought after than the lobster, the 
craw-fish, and the shrimp; yet, at Venice, not less than £20,000 
worth of crabs are consumed in a year—four or five million 
crustaceans. In London two and a half millions of lobsters and 
crabs are eaten annually. 
The alimentary use of the crustaceans is everywhere recognised, 
so that the classification proposed by Count Marsigli for the hard 
shell inhabitants of the Mediterranean, if not scientific, is eminently 
practical. He divided the crustaceans of the “Great Sea” into 
those which are eaten, and those which are not eaten. 
