The Marble times and Crystal silver lance., 1901-07-05
SE sNA1LS AS FOOD.
,,uAR DISH AT FASHION,
or FRENCH DINNERS.
|sornia'. Snail Hat'h'ry-on'y Place
-. Kind In United States Stocked
N. imported specios-Forty snalls
|aks a Meal.

ith lmpor'eu
AXE Meal.
onv people in America who have
~ been abroad and have no taste
foreign dishes are unaware of the
,ab,e gastronomic features of the
Il The epicure who is perfectly
od in gastronomy will find that
snail is not to be despised in the
of good eating. One of the most
,able additions which the snail has
N tn humanity is found not alone
looking. but in medicine. A sirup
,ode in France called "sirop d'es-
vots" which is especially valuable
consumptives. In addition to this
. is also food preparation made
cbopping the snails up, which is
od mate d'escargots," and is very
hi as diet for weak and scrofu-
natients. The sirup is, however,
nded for those whose stomachs are
delicate to digest the other. These
principles make the greatest diff
nee in the conditions of the health
,atients. In the home of Mr.. and
v. A. Pernot at Colegrove, Los
eles county, there is snailery of
kiderable importance. The snails
brought from France, imported
the use of the family only, and
Of the variety called the escargot
jellaise. In France they are such
reat pest in the vineyards that
are hired to pick them off. The
n ones are taken to market, where
may be seen in many baskets,
every year for the consumption of
people as a regular article of diet.
small ones are fed to the chickens,
n are very fond of them. They
indeed, such relish to all sorts
owls that it is necessary, in their
ding places, to keep them tightly
bsed in order to preserve them
being devoured. The snail is
for period of about four weeks
Iran previous to the time when it
repaired for eating; this is neces-
in order to give it fine flavor.
owever, a meal is called for when
is not time to make this prepara-
and the creature must be taken
ediately from its green food, it is
ed in vinegar and salt, by means of
kh the slime is removed and it is
f~ise purified The animal is then
ed many times, and is ready for
Ing About 40 are considered a
for a man. but some eat so or
as they shrink great deal in
ling. Commonly they are cooked
frying and with the shells on,
I'D thus at the table, and removed
the shell with hook. The taste
be snail when cooked is not unlike
Of small clam or mussel, only
stuffing and the preparation
ges the flavor, so that the snail
f. becomes a secondary considera-
There is, of course, none of the
taste found in the bivalves. The
ling and egg-laying process of
\ snail are quite peculiar. When
are ready to lay their eggs they
hole, and for about month re-
quiet. The eggs are whitish
and about 200 or 800 in number.
young snails are about the size
pinhead when Matched, and come
I with perfect shell and all COM
just as they are when grown.
y Increase very rapidly in numbers.
Is only two years ago when M.
!: pt brought out a couple of dozen
France, and he now has many
lands. The animals are kept in
place beneath the tankhouse or
I mill, in a sort of box with no
l m, covered with screen lid; on
4 hside are numerous pieces of pipe
liling, which are used by the
~ to crawl and rest upon. Here
v lie in great numbers during the
< periods of the day in the coolest
bic places, and coming out freely
mornings to their food, when
is thrown upon them. They are
travellers, aud would, If not well
q ed, wander all over the country.
are, when inclosed in the shell
ull grown, about the size Of a
ollar. The color of the shell is a
brown; and after being cooked
leaned it resembles tortoise shell
2 beauty Of it's markings and the
less of it's color. Just at present
= larket for snails does not seem
great in this country 1t is only
and of no profit, except for the
|re of eating, but the prospect is
Aole, in the opinion Of those who
ever given the subject serious
eration.-Elizabeth T. Mills, in
% Journal.