AND FRIED. 153 



Tvhen cooked. They are of a pellucid rosy hue, of a 

 firm consistence; at least sufficiently firm to he readily 

 cut with a knife. 



' The next that I tried Tvere prepared in a different 

 manner, and truth to say, the experiment was far 

 more successful this time. I cleansed them more 

 perfectly, cai'efully scraping the hases, until they were 

 freed from every particle of extraneous matter and 

 from slime. These I had fried in egg and bread- 

 crumhs, and they were very far superior to even the 

 best on the former occasion. All prejudice yielded 

 to their inviting odour and appearance, and the whole 

 table joined in the repast with indubitable gusto. I 

 know not if my readers are familiar with a dish which 

 in Newfoundland during the codfishing season we used 

 to consider worthv of an epicure, — the tongues of the 

 cod taken out as soon as the fish are brought on 

 shore, and fried immediately. The Actiniae fried as 

 above described I should scarcely be able to distin- 

 guish, either by the eye or by the taste, from fresh cods' 

 tongues, except that perhaps my proteges are slightly 

 fii'mer in consistence. 



A?2thea ceretts I subsequently tried, prepared in the 

 manner last mentioned. They too were savoury, but 

 the sliminess of the tentacles was somewhat disagree- 

 able. They are far less substantial, in proportion to 

 their apparent size, than the Actiniae, little, indeed, 

 remaining, but a mass of tentacles. When Dr. 

 Johnston speaks of ''the hot and peppery Anthea,' 

 I presume he glances at its irrticating properties, for 

 there is no pungency in its taste. 



