IOO LIBERTY AND A LIVING. 



covers that he is not in the Great South Bay 

 all things are indifferent to him. The change 

 of color from dark-green and blue to cardinal- 

 red takes place the moment after the crab is in 

 boiling water, and is no indication that he is 

 cooked. Those persons who know the cooked 

 crab only have no conception of the superb 

 coloring in green, turquoise-blue, and ivory- 

 white which makes a live crab a thing of 

 beauty. Crabs in market are so often cooked 

 in order to keep them the better, that it is no 

 wonder some people imagine that the crab goes 

 through life in a scarlet coat. I saw last winter 

 a game picture which had, among other things, 

 a bright-red crab crawling off the dish. 



A friend of mine insists that in order to eat 

 a crab with any comfort it is necessary to have 

 at hand, besides the crab, a bowie-knife, a 

 hammer, and a bucket of water. Others, 

 equally ignorant, insist that there is nothing to 

 eat in a crab. As a matter of fact, the opening 

 of a crab can be made a pleasure, and there is 

 really a great deal of delicious eating to be 

 found. To begin with, the outfit for crab- 

 eating should consist of nut-picks, nut-crackers, 

 finger-bowls, and napkins. The big claws are 



