292 
THE OCEAN WOULD. 
spines are brought into action, throwing up the sand with increase 1 
activity, while the sand thrown up, returning again, soon covers the 
body of the worker, and he has soon buried himself beneath the 
surface. In this situation the long hair-like spines situated upon the 
back begin to play their part ; they prevent the sand from entirety 
covering the animal by forming a little round hole, through whie 
water is introduced to the mouth and respiratory organs.” The hiding' 
place of the sea-urchin is, however, easily detected in the sand by t e 
hole thus arranged for the respiration of the animal, and the fishermei 
think they can predict storms according to the depth ot the hole. 
The Echinidse are reproduced by eggs, which are red and nearly 
microscopic. As it issues from the egg the larvae has the appearand? 
of a very minute fish. It is not at once converted into the perfec 
animal, hut undergoes a certain metamorphose analogous to that o 
the caterpillar into the butterfly. But, as we have already stated 
treating of the Asteriee, it produces, at a certain stage, hv some sor^ 
of internal process of generation, a sea-urchin, which, being at A* 8 
only an organ of the larvae, begins to live an independent life vb 
the nursing larvae has destroyed itself. The manner in which the 
urchin unfolds itself at the expense of the larvae is quite analogous to 
that which the asterias present : it is another case of alternate g eD ®| 
ration, of which our space does not permit ns to give even a genen 1 
outline. , 
Sea-urchins are found in every sea : they dwell in sandy bottoi ■< 
and sometimes upon rocky ground. They are caught with woode 
pincers when in shallow water ; when found at the water’s edge, the? 
may he taken by a gloved hand. 
The urchin, like the crab, which it also resembles in taste, becoflj®- 
red when boiled ; only certain species are comestible, however, ’ 
Corsica and Algeria the Melon-shaped Urchin (Echinus melo ) is nntf 
esteemed. In Naples and in the French ports of the Channel ^ 
Echinus lividus is eaten. In Provence the Common Sea-uit 1 
( Echinus esculentus and Echinus granulosus) are the favourites. ^ 
Sea-urchins are eaten raw like oysters. They are cut m ° 
parts, and the flesh taken out with a spoon ; they are sometimes, ^ 
more rarely, dressed by boiling, and eaten from the shell like an eg '< 
using long sippets of bread : hence the name of sea-eggs, which 1 * 
hear in many countries. 
