SEPIADiE. — CUTTLE. 
163 
the chalk boulders, etc, ^between Newhaven and Brighton; 
that they were much more pleasant to the taste than 
whelks ; and they only scald or boil them for a few 
minutes. 
In France, in the neighbourhood of Dieppe, a great 
many women and children, each provided with an iron 
pick, are employed in collecting them, either for sale in 
the market or for bait.* 
I find from Mr. Morton that they are plentiful in 
Jersey, and are sold in the market boiled ready for eating. 
In Spain, the Pholas is considered as next best to oysters, 
and is sometimes eaten raw. All the Pholades are 
edible, and a large West Indian species, Pholas costata, 
is much prized, and is regularly sold in the markets of 
Havanna, as we are informed by Forbes and Hanley. 
Athenseus recommends these shellfish, as they are 
very nutritious, but he adds that they have a disagree- 
able smell. t 
The Normandy method of cooking the Pholas (le dail 
commun) is to dress them with herbs and breadcrumbs, 
or pickle them with vinegar. J 
Large quantities of this fish are sold in the markets 
of La Rochelle, and Captain Bedford says that the 
Pholas crispata is eaten by the poor of Oban.§ 
Fam. SEPIAD.E. 
CUTTLE. 
Sepia officinalis, Linnaeus. Common Cuttle-fish or 
* Jeffreys’ Brit. Concli. voL iii. p. 102. 
t Deipnosophists, vol. i. bk. iii. c. 35, p. 146. 
J ‘ Cottage Gardener,’ vol. i. p. 382. 
Jeffreys’ Brit. Conch, vol. iii. p. 114. 
M 2 
