Kl'll Al.ol'oHS AS Fool). 



together ami lowered to the bottom of the se:i. where they are 

 allowed to remain for a certain number of hours, and in which 

 the animals introduce themselves. Frequently from eight to ten 

 polypi are taken from every jar at, each visit of the fishermen. 

 In less deep water earthenware drain-pipes are placed side by 

 side, for distances frci|iicntly exceeding half a mile in length. 

 and in these also they enter, and are taken by the fishermen. 

 A.8 they are attracted by white and all smooth and bright sub- 

 stances, the natives deck places in the creeks and hollows in the 

 rocks, with white rocks and shells, over which the polypi spread 

 themselves, and are caught from four to eight at a time. Hut 



the most successful manner. of securing them is pursued by the 

 inhabitants of Karkenah, who form long lanes and labyrinths in 

 the ^hallows, by planting the butt-ends of palm branches at. short 

 distances from each other, and these constructions extend over 

 spares of two or more miles. On the ebb of the tide (the fall is 

 here about 1(1 feet) the octopodia are found in the pools inside 

 the enclosures, and are easily collected by the fishermen, who 

 string them in bunches of fifty each, and from eight to ten of 

 thes,- bunches, called u risina." are secured daily during the 

 season, by every boat's crew of lour men. SI.MMONDS. (>nmmer- 

 /' ///,> S a. 



Dried cuttle-lish form a large article of export from Japan to 

 China. They are called SUtsttme, and are brought chielly from 

 F-a-i, Matsmai. ami the west coast of Ycsso. Fugaro and Yet- 

 zid/en. generally during February and October. During the 

 quarter ending .lime. IsT'J, the imports into the three Chinese 

 ports of Kinkiaiiir. Shanghai and Ningpo. aggregated 1 l'.)S picals 



5222 cwt. IBID. 



For the benefit of epicures. I transcribe the following recipes 

 from Lovell's " Fdible Molh.sk 



" In Spain the cuttle-fishes (Loligo?) '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 

 aerw them in the wine. 01 5t8W them, adding, after they a r- 

 tender, a little Hour, and the yolk of an egg well beaten, and 

 this is considered the most wholesome way of dre-^inLi' them. 



u Sjxinitli M>'/h<,</ ,,/' S/<'ir/,i</ CiiUl,-*. Stew them over a very 

 lire in oil oj- I. niter, and, before serving, add a little water, 



