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country wc have one variegated species, II. alternata., and three 

 banded species, which will be noticed hereafter. In tropical 

 climates, the shells are brilliantly colored, a fact that applies 

 to marine forms as well. The living habits of our species seem 

 to me to have much to do with tlieir colors, shade and solitude 

 producing much the same effect in this respect as hard times 

 upon individuals of another genus. 



One peculiarity of our snails, is the tooth-like appendage 

 found in the aperture of many of the species. The cause or 

 use of this I am unable to explain. These have been grouped 

 as JMicodontd, by Fcrussac. Tlic snails, having passed their 

 summer existence, if so fortunate as to escape alive from their 

 numerous enemies, birds, hogs, etc., prepare, on the approacii 

 of cold weather, to go into winter quarters. These the}- easily 

 find in the same localities where they have before lived. They 

 either burrow in the ground or attach themselves to the under 

 side of their shelter. Having disposed themselves with the 

 aperture of the shell upwards, they blov forth a mucous-like 

 secretion from the collar. This looks like a bubble and is 

 ejected in the same form, so as to cover the aperture of the 

 shell. We call this the epiphra(/m. It hardens and eflcctually 

 shuts out the cold. As the season advances, the animal retir- 

 ino; farther within builds more of these barricades in the same 

 manner as the first. Finall}', the pulsations of tiie heart 

 becoming slower and slower, at last ceases entircl3\ The sleep 

 is complete. We thus see the economic provisions of nature 

 is providing the means of cnaliling the animal to withstand the 

 rigors of winter, which in our northern climate are very great. 

 Perhaps we cannot say that the snails arc of much use in this 

 country. We may not be able to see it. We know, however, 

 that in times past, they were supposed to possess medicinal 

 properties of a high order. As an article of diet, a dish of them 

 was once considered a great luxury, — with the condiments 1 

 suppose. In fact the}' are still eaten in some countries. And 

 I now have the shell of a large Jinlimus, from which the con- 

 tents t-ere scooped out by some native South American of a 

 carnivorous type. And in Paris, celebrated for the refinement 

 of the cuisine, they arc still served to order. 



