A NEW DISH. 151 



few. In a few minutes I collected some half a dozen 

 of different sizes at low water near Wildersmouth, and 

 having rubbed them with my fingers in a tide-pool 

 till the coating of gravel was pretty well got rid of, 

 brought them home. I put them into a pan of sea 

 water for the night to cleanse them, and most beauti- 

 ful and gorgeous was the appearance they presented 

 when expanded ; no two alike in colours, and yet all 

 so lovely that it was difficult to say which excelled. 

 Perhaps one with the tentacles partly cream-colour 

 and partly white was as beautiful as any. 



The next morning, however, I began operations. 

 As it was an experiment, I did not choose to commit 

 my pet morsels to the servants, but took the sauce- 

 pan into my own hand. As I had no information 

 as to how long they required boiling, I had to find it 

 out for myself. Some I put into the water (,9^<3^-water) 

 cold, and allowed to boil gradually. As soon as the 

 water boiled, I tried one : it was tough, and evidently 

 undone. The next I took out after three minutes' 

 boiling : this was better ; and one at five minutes' 

 was better still ; but not so good as one which had 

 boiled ten. I then put the remaining ones into the 

 holling water, aiid let them remain over the fire boil- 

 ing fast for ten minutes, and these were the best of 

 all, being more tender, as well as of a more inviting 

 appearance. 



I must confess that the first bit I essayed caused a 

 sort of lumpy feeling in my throat, as if a sentinel 

 there guarded the way, and said " It shan't come here." 

 This sensation, however, I felt to be unworthy of a 

 philosopher, for there was nothing really repugnant 



