78 TRANSACTIONS LIVERPOOL BIOLOGICAL SOCIETY. 
lines dividing the lorica into six nearly equal portions. 
The spines are all of about the same length, generally 
straight and pointed, each pair united by a raised 
- edge continuous with the lorica. Eye not conspicuous 
in the preserved specimens. Mastax well developed. — 
Before leaving this subject of surface life I may record 
here what was noticed at the time in a letter to ‘‘ Nature”’ 
(for July 28rd, 1891, p. 278, ‘‘Copepoda as an article of 
food’’), viz., that we tried the experiment of cooking and 
eating a gathering of “plankton.” While tow-netting in 
the neighbourhood of the North Cape we had had some 
large hauls of Copepoda, and it occurred to us, on the 
night of July 12th, while watching the midnight sun off 
the entrance to the Lyngen Fjord, that one gathering 
might be spared from the preserving bottle and devoted 
to the saucepan. Accordingly. we put out one of the 
smaller tow-nets (33 feet long, mouth 1 foot in diameter) 
from 11.40 p.m. to midnight, the ship going dead slow, and 
traversing in all, say, a mile and a half during the 20 
minutes. The net when hauled in contained about three 
heaped up table-spoonfuls of the large red Copepod Calanus 
Jinmarchicus. We conveyed our material at once to the 
galley, washed it in a fine colander, boiled it for a few 
minutes with butter, salt and pepper, poured it into a flat 
dish, covered it with a thin layer of melted butter, set 1t in 
ice to cool and stiffen, and had it next morning for break- 
fast, when we found it most excellent. The taste was less 
pronounced than that of shrimps, and had, we though, 
more the flavour of lobster. Our 20 minutes haul of the 
small net through a mile or two of sea made, when cooked 
in butter, a dishful which was shared by eight people, and 
would probably have formed with ship biscuits or bread a 
nourishing meal for one person. It would apparently, in 
these northern seas at least, be an easy matter to gather 
