CRUSTACEA. 83 



help us to a solution of the question, " what is the longevity 

 of different species of Crastacca?" one which, at present, we 

 are quite unable to answer. Those who wish to obtain 

 specimens of the Spider-crabs, without going out to dredge 

 for that purpose, will occasionally find them along with shells, 

 Star-fishes, &c in the stomachs of the Cod and the Haddock. 



The Crabs used as food ai-e, of course, those which are 

 most valued and sought after. The large edible Crab is 

 that which in the North of Ireland is known as the Crab 

 (Cance?- pagurus, Leach, Fig. 57). It is distributed round 

 all our coasts, and is generally taken by wicker-baskets, like 

 the cage-shaped wire mouse-traps, and baited with guts of 

 fish, or other garbage; but it is also taken by means of a 

 piece of hooked iron 

 thrust into its retreats 

 at low water. M. Ed- 

 wards mentions that, on 

 the French coast, thcii* 

 weight sometimes ex- 

 ceeded 5 lbs.; at Fal- 

 mouth it has reached 

 14 ibs. In the London 

 market they very com- 

 monly weigh 9 lbs. ; and 

 some equally large have 



been taken on the Irish pjg 57._cakceb Taovr^s. 



coast. The smaller edi- 

 ble Crab of British authors (Carcinus mcenas) is the most 

 common species round the entire coasts of Great Britain and 

 Ireland, lurking beneath stones or tangle, or half concealed in 

 the moist sand. It appears to be very tenacious of life. 

 Some which were buried in a garden to the depth of twelve 

 or fourteen inches, with a little sea-weed placed between them 

 and the soil, were found alive at the end of seventeen days; 

 and one individual evinced his customary promptitude in the 

 use of his nippers. 



We learn from Leach* that this species "is sent to London 

 in immense quantities, and eaten by the poor, who esteem it 

 a great delicacy ;" and M. Edwards obser\'e3 it is used in like 

 manner in Paris. It is never offered for sale in the markets 



* Malacoatraca Podopthalmata Britannia!, Table 5. 



