Blackfoot news. (Blackfoot, Idaho) 1891-1902, 1901-07-03

Make Meal
Many people in America who have
never been abroad and have no taste
for foreign dishes are unaware of the
valuable gastronomic features of the
snail. The epicure who is perfectly /
yersed in gastronomy will find that
the snail is not to be despised in the |
art of good eating. One Of the most |
valuable additions which the snail has |
given to humanity is found not alone |
in cooking, but in medicine. A strip |
is made in France called 'sirop d'es-
cargots," which is especially valuable
for consumptives. In addition to this
there is also food preparation made
by chopping the snails up, which is
called pate d'escargots," and is very
useful as a diet for weak and scrofu-
lous patients. The strip is, however
intended for those whose stomachs are
too delicate to digest the other. These
| food principles make the greatest diff
| ference in the conditions of the health
of patients In the home of Mr.. and
Mrs. v. A. Pernot at Colegrove, Los
Angeles county, there is snailery OF
considerable Importance. The snails
were brought from France, imported
for the use of the family only, and
are of the variety called the escargot
bordellaise. In France they are such
great pest in the vineyards that
boys are hired to pick them OFF. The
large ones are taken to market, where
l ha In ma hpGEpfg
sold every year for the consumption OF
the people as regular article of diet.
The small ones are fed to the chickens,
which are very fond of them. They
are, indeed, such a relish to all sorts
of fowls that it is necessary, in their
breeding places. to keep them tightly
inclosed in order to preserve them
from being devoured. The snail is
kept for a period of about four weeks
in bran previous to the time when 1t
is prepared for eating; this is neces-
sary in order to give it fine flavor.
, If, however, meal is called for when
there is not time to make this prepare
ton, and the creature must be taken
Immediately from its green food, 1t is
placed in vinegar and salt, by means OF
which the slime is removed and It is
otherwise purified. The animal is then
washed many times, and is ready for
cooking. About 40 are considered q
meal for a man. but some eat so Oh
more, as they shrink great deal in
cooking Commonly they are cooked
in frying pan, and with the shells on
served thus at the table, and removed
from the shell with hook. The tast'
of the snail when cooked is not unlike
that of a small clam or mussel, onl,
the stuffing and the preparation
changes the flavor, so that the snai
itself becomes a secondary considera
ton. There is, of course, none of tn,
fishy taste found in the bivalves. Thu
breeding and egg-laying process o
the snail are quite peculiar. Whel
they are ready to lay their eggs the.
dig hole, and for about a month re
main quiet. The eggs are whitisl
gray, and about 200 or 300 in number
The young snails are about the siz
of pinhead when Matched, and com
out with perfect shell and all com
plete, Just as they are when grown
They increase very rapidly in number:
1t was only two years ago when N
Pernot brought out couple of doze
from France, and he now has man
thousands. The animals are kept in
cool place beneath the tankhouse G
windmill, in sort of box with n
bottom, covered with screen lid; o
the inside are numerous pieces of piI
and thing, which are used by til
snails to crawl and rest upon. HeI
they lie in great numbers during til
heated periods of the day in the coole
possible places, and coming out freel
= in the mornings to their food, whe
ie water is thrown upon them. They al
" great travellers. aud would, il not we
~ guarded, wander all over the countr
al They are, when inclosed in the she
70 and full grown, about the size of
X half dollar. The color of the shell is
ne rich brown; and after being cooke
a. and cleaned it resembles tortoise she
he in the beauty of its markings and Il
d. clearness of its color. Just at prese
he the market for snails does not see
nd to be great in this country. 1t is on
n. fad, and of no profit. except for &
lis pleasure of eating, but the prospect
he favorable, in the opinion of those WI
ay have ever given the subject serio
Id consideration.-Elizab T. Mills,
to Chicago Journal.