The Common Squids 



thousand eggs at once. A large proportion of squids are de- 

 voured in infancy by fishes of all ages, else over-population 

 by squids must certainly occur. 



Eating squids is not an Anglo-Saxon habit. We leave that 

 to foreigners of very undiscriminating tastes — the Chinese coolie 

 and the poorer classes along the Mediterranean coasts. Never- 

 theless, there is a small but growing class of squid-eaters among 

 scientists well acquainted with the creature. 



The squids are first drawn, to remove all the visceral organs 

 and the eyes. They are then steamed until the cartilage of 

 the suckers is tender. Salt, pepper and butter is the seasoning pre- 

 ferred. The experiment has proved a success. Squids are 

 declared good to eat. But a bit of dialogue that followed a squid 

 supper, goes to prove that scientists are human. 



"You were at the Fish Commission last night. What do 

 you think of squid as food?" 



"It was excellent ; I enjoyed it thoroughly. But I shall 

 never taste it again." 



"Why? Did n't it agree with you?" 



"Perfectly. But — it is squid! It is the idea of it that dis- 

 agrees with me." 



The Tahiti fisherman has a more logical mind. He is pleased 

 when he catches a squid. "Indeed," he argues, "what can be 

 unclean that comes out of the sea?" 



454 



