88 The Animal Mind 



ments in the presence of food, he says, but are not guided 

 to it (522). That general restlessness is shown by various 

 Crustacea in the neighborhood of food, but not in contact 

 with it, has been observed by Bell in the crayfish (40), by 

 Holmes in the amphipod Amphithoe longimana (329), by 

 Bateson in shrimps and prawns (24), and by Bethe in the 

 green crab (49). Bethe arranged a series of aquaria one 

 above the other, with a connection between them, and 

 found that when food was placed in the uppermost compart- 

 ment the crabs in the lower ones were successively excited 

 as the food juices diffused themselves from each compart- 

 ment to the one below. In the amphipod Amphithoe longi- 

 mana, the small antennae and the mouth parts appeared to 

 be the regions especially sensitive to food stimulation ; if the 

 food touched one of the former, the animal instantly made a 

 dart for it. Touching the antennule with a needle very 

 rarely caused such a reaction (329). Bateson's shrimps and 

 prawns had their food sensibility located chiefly in the an- 

 tennules, though if food was placed very near them they would 

 show disturbance even when deprived of antennules (24). 

 Balss (15) finds the sense of smell in the shrimp Palaemon 

 located in the antennae, and also in other parts; taste in 

 the mouth parts and tips of the thoracic legs. This was 

 the case also with Holmes's amphipod. Bell, on the other 

 hand, found the whole body of the crayfish sensitive to 

 chemical stimulation, and no evidence that the small 

 antennae were especially concerned. The crayfish's reac- 

 tions to contact with food were such as to direct the stimu- 

 lus toward the mouth ; negative reactions of rubbing, 

 scratching, and pulling at the affected part were obtained 

 by stimulation with acids, salts, and other irritants (41). 

 Chidester (120) found that the crayfish would go to freshly 

 cut meat more quickly than to meat whose surface had had 



