HELICID.E. SNAIL. 231 



We read that formerly, in Paris, snails were only to 

 be found in the herbalists' shops, and at the chemists' ; 

 but now there are special places for them in the fish 

 markets, by the side of the crayfish and other fresh- 

 water fishes ; and in nearly all the restaurants you may 

 see dishes of Helix pomatia displayed in the windows. 

 They are ready cooked, and only require warming for 

 a few minutes on the gridiron. It is from Troyes, at 

 the price of five francs the hundred, that the vine snail 

 is sent to Paris, boiled in their shells, and seasoned 

 with fresh butter mixed with parsley, and a very little 

 gailic. When you wish to partake of them, you place 

 them before the fire till the butter melts, and then they 

 are fit to eat. I purchased some, and succeeded in 

 eating two, but with difficulty, as the way they were 

 dressed did not disguise the slimy, soapy taste, and 

 the want of salt and pepper, etc., made them most un- 

 palatable. I felt that I could sympathize with Dr. Black 

 and Dr Hutton, who also endeavoured to eat a dish of 

 stewed snails ; but, after vainly attempting to swallow 

 in very small quantities the mess which each internally 

 loathed, " Dr. Black at length c showed the white 

 feather ;' but in a very delicate manner, as if to sound 

 the opinion of his messmate, ' Doctor/ he said, in his 

 precise and quiet manner, ' Doctor, do you not think 

 that they taste a little a very little green ?' ' Green ! 

 green, indeed ! Take them awa' ! take them awa' ! ' 

 vociferated Dr. Hutton, starting from the table and 

 giving full vent to his feelings of abhorrence/' * 



In Paris, snails are not considered in season till the 

 first frost, about the end of October, or beginning of 



* ' Curiosities of Food/ p. 348. 



