174 
EDIBLE BRITISH MOLLUSKS. 
extracted, tlie liquid being poured out to allow of its dry- 
ing as quickly as possible. It is then triturated with a 
little caustic soda or potash, and afterwards boiled with 
caustic lye for half an hour, when it is filtered, and the 
caustic liquid is then treated with an acid till it is neu- 
tralized. After standing, a precipitate falls, which is col- 
lected, washed with water, and finally dried by a gentle 
heat. This substance is the dark pigment used by artists 
under the name of sepia. 
The polypus is the symbol of Messina, and, accord- 
ing to Montfaucon, is figured on a medal of that cit^q 
and a man’s head on the reversed side. 
In Spain the cuttle-fishes [loligo?) calamares ” are 
eaten, and are either broiled on a gridiron, or stewed in 
red wine in an earthen jar; after which you may broil 
them if you like, or serve them in the wine, or stew 
them, adding, after they are tender, a little flour, and 
the yolk of an egg, well beaten, and this is considered 
the most wholesome way of dressing them. 
Spanish Method of Stewing Cuttles. — Stew them over 
a very slow Are in oil or butter, and, before serving, add 
a little water, salt, breadcrumbs, saffron, and a soupqon of 
new honey or sugar. 
Jersey Method of Cooking Cuttle-fish. — Boil them 
for ten minutes, then take them out, and the skin will 
come off like a glove, leaving the fish like so many sticks 
of horseradish. Then boil them for an hour longer ; 
take them out and cut them up, and fry them with 
onions. Some prefer slices of bacon fried with them, 
instead of onions, and served up with milk sauce.”* 
They are plentiful about October, and large ones are 
sold in the market at a penny each. 
* Mr. A. Morton. 
