The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1883-05-25
Snail Farming.

French plays, French music, French
fashion in dress, and above all by
French cookery. we have not yet carried
imitation of our Continental neighbors
go far as TO allow the snail place on
our table. Englishmen who have roamed
the Continent half their lives, who have
grown so unpatriotic as to plume them
selves upon having got rid of all ''insu-
lar prejudices, and who are prepared to
admit that dish of frogs legs is deli
cious, are rarely able to conquer the
feeling of aversion with which the first
sight of boiled snail inspired them.
1t would be incorrect to say that these
creatures are never eaten in England.
for annual festivals known as ..snail
feasts' are well known in the north,
and in all parts of the country there is
q popular notion that snails are excel
lent diet for consumptiye people; but
those who indulge the taste form so
small q minority of the podulation that
the eating of snails may be fairly de-
scribed as repugnant to the national
feeling. We have, however, only to
cross the Straits of Dover to find the
snail recognized as little inferior to the
oyster; while his marine cousin. the
periwinkle, SO much eaten in England
by the working classes. is rarely seen in
the island towns of France. In that
country all kinds of snails are consid-
cred edible; but it is the large variety
generally known as the Burgundy
snail, although they are to be found all
over Southern Europe-on which the
highest price is set. These are the kind
which every visitor in Paris has seen in
wine-shop windows, and which he has
probably seen near neighbor at a res
taurant devouring with serene uncon-
seriousness of spelling another's appe-
tite. Burgundy snails are nearly double
the size of the common garden variety,
and the color of the shells is much
lighter. They are frequently called es-
cargots de vigne. on the supposition
that they live on vine-leaves. This no
ton is only partly correct. The vine
wards of the South are their natural
home, but since snail-farming became a
lucrative business in France, the much
priced escargots have not been allowed
10 have their own way in this matter.
tits in Burgundy. and especially in
the Department of the Aude. that snail
raising is carried to perfection. The
system employed is as follows: The
snails are. collectezhfrom the vines to-
ward the end of summer, and are then
placed in enclosures dignified by the
name of parks" to fatten on thyme.
and other herbs which ex-
perience has proved to be most suitable.
A damp and shady nook is selected
for the park" and the prisoners are
kept in bonds by simple continuance of
sawdust and brambles. This does very
well in dry weather, but when it rains
the farmers wife and children must be
on the alert to turn back the
runawsys. The fattening process goes
on until the approach of winter. when
tufts of moss and bundles of dry leaves
are thrown into the park. Into these the
snailS creep, and then. TO increase their
proceed to seal themselves up
n their shells. In the case of Burgundy
;nails the sealing substance exuded
orms thick calcareous crust When
he creatures have completed their ar
for alternating is Just the !
ime when they are considered in prime !
condition for the table. The full-grown |
mes are then used as they are
wanted for the market, the young |
,nes being left to swell the next years |
,rop. Nature having furnished snails /,
With extraordinary powers of repro /
luction. each individual being both /
male and female. and the outlay in |
being represented only |
" the time and trouble spent in collect |
NC them and keeping them from stray. |
nc. they must be Il source of consider |
lble revenue to the small cultirGtcurS .
If Burgundy. Large profits must be /
gained by all concerned in the bust. |
less. when we consider that snails /
when cooked are sold in Paris at about |
/ franc a dozen.
About the preparation of SnailS for the .
able much might be written. Several .
of cooking them are employed .
n France, but it will suffice to mention /
he three principal modes. These are .
ScGrg0tS a Ia bOHrgUjgRGHRe. escGrg0tS .
! Ia po,sictte, and b0wili0n d'cscGrgOts. .
The favoritc method is a Ia bourqUig- |
tonne. In whatever form they NAV APP
,ear ut table. the preliminary prepara-
ion is the same. There is fixed law
hat the snail must have tasted Il con-
iderable time before it is eaten. When
he creatures have entered the hiberna-
ing state they are willing enough to
asst, but at other times-and they are
aten more or less all the wear
have to endure prolonged
'angs of hunger as a purifying process
,efore the serious business of dressing
hem commences. The peasants meth
Vi is TO throw salt upon them. and to
'ut them afterwards into boiling water;
vt the most approved manner is to
,oil them at once in salt water and
shes until they can be drawn from
heir shells. Surprising they are TO be
cooked a In bOUrgWignOnRe. the shells
ire carefully washed and laid on one
ide. Parsley. garlic. chives or escha-
oteS. mushrooms and butter are then
hoped UP together into a paste. \
title of this is put into the empty shell.
nd the snail. after being washed, is
TO its dwelling. and the open
nc is finally filled up with paste. They
re then baked in dish of white wine
or half an hour, with fire above and
Glow them. From this description. il
ill be rightly inferred that to cook
nails a Ia 60UrJuignOHRe is no simple
James Gazette.