FOOD FROM THE MOLLUSCA AND KADIATA. 437 



and most beautiful 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 I began operations. As it was an 

 experiment, I did not choose to commit my pet morsels 

 to the servants, but took the saucepan 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 {sea 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 boiling water and let them 

 remain over the fire boiling 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 in the taste. As soon as I had got 

 one that seemed well cooked I invited Mrs. G. to share 

 the feast ; she courageously attacked the morsel, but I 

 am compelled to confess it could not pass the vestibule ; 

 the sentinel was too many for her. My little boy, 

 however, voted that ' tinny was good,' and that he 

 liked 'tinny' and loudly demanded more, like another 

 Oliver Twist. As for me, I proved the truth of the 

 adage Ce n'est que le premier pas qui coute; for my 

 sentinel was cowed after the first defeat. I left little in 

 the dish. 



" In truth the flavour and taste are agreeable, some- 

 what like those of the soft parts of the crab ; I ate 

 them hot, with the usual crab -condiments of salt, pepper, 

 mustard and vinegar, mixed into a sauce. The internal 



