CRUSTACEANS AND OTHER MARINE ANIMALS. 137 



quickly. Baits of meat or fisli let down from a boat to 

 the ocean bottom will attract crabs. The latter will 

 fasten on the bait, and can be drawn slowly, nearly to the 

 surface, when they are easily ^^scapped" with a net. 



When taken, they should be dropped into alcohol or 

 other pickle, for if placed together, they will crush one 

 another's shells with their powerful claws. Craw-fish 

 and shrimps can be taken in small nets. 



In mounting the larger crustaceans, cut open from un- 

 derneath, and extract the flesli with scalpel, spoons, and 

 forceps. Inject strong carbolic acid and water into the 

 extremities, and dust the whole with dry arsenic. 



Clay or cement is the best for stuffing, though tow cot- 

 ton and other soft materials may be employed. When 

 mounted, place the specimens in a natural position, and 

 let them dry slowly. A coat of yarnish will assist in 

 giving them a glossy and natural appearance. 



Mollusks are found in all waters, and upon the inland 

 mountain sides. The conchologist will be compelled to 

 dredge in deep water, search among the rocks and sea- 

 weeds, and even delve in the mud and sand-bars for some 

 species. 



Fresh water muscles are difficult to obtain, as they are 

 not so numerous as the salt water species. In the spring, 

 j^iles of their shells may be found where beavers, musk- 

 rats, and minks have devoured the muscles during the 

 winter months. The minks usually mutilate these shells 

 in opening, but the beaver and musk-rat neatly pry them 

 apart, and perfect specimens are often found among them. 



Snails are found on decayed wood, under rocks, and on 

 plants. They prefer shade, darkness, and dampness, and 

 immediately retire into their shells when taken in the 

 hand and exposed to a strong light. 



Large shells containing animals are generally placed in 

 hot water, and kept there until the fleshy portions readily 

 yield, and may be removed. AVhile it is true that boil- 



