[ ?+6 ] 
d The head. 
e The ovaria. - 
f The fore legs, 
g The hind legs. 
b The tail. 
i The fore part of the bread:, where the beardi 
and mouth are placed. 
k The belly. 
Fig. IV. The fordid fliell of its natural fizc. 
Fig. V. The lame, as leen through the glals. 
Fig. VI. The fame, with the Ihell a little opened,, and 
more magnified. 
a The rough IhcIl. 
b The oblique ftripe. 
c The antcmia, 
d I’he fore legs. 
e The hind legs. 
/ The mouth and joints. 
g The tail. 
Fig.. VII. The fame, with the ifiell (hut. 
XXX. A 
