Zoological Society bulletin . dwith the long and continued drought, which Jest backed down in a crawfish hole\Yreary at hart and sick at sole. Alfred Henry Lewiss Crawfish Jim, thoughharmless, is not a particularly attractive charac-ter. Even the English language takes a flingat the little crustacean on account of his modeof backing out of difficulties, and crawfishingis widely and slightingly applied to this methodof the human species in escaping from an un-pleasant situation. Various scientific monographs have been writ-ten on the structure, habits, distribution andrelationship of the crayfi
Zoological Society bulletin . dwith the long and continued drought, which Jest backed down in a crawfish hole\Yreary at hart and sick at sole. Alfred Henry Lewiss Crawfish Jim, thoughharmless, is not a particularly attractive charac-ter. Even the English language takes a flingat the little crustacean on account of his modeof backing out of difficulties, and crawfishingis widely and slightingly applied to this methodof the human species in escaping from an un-pleasant situation. Various scientific monographs have been writ-ten on the structure, habits, distribution andrelationship of the crayfishes, while their use asa laboratory type for the purpose of illustratingthe Crustacea has become a matter of course inthe colleges and secondary schools of Europeand America. Yet in spite of all that has beenwritten by the scientists, the natural history ofthe crayfish is but little known to the generalreader, and it is commonly regarded as a use-less and uninteresting animal, which may occa- 922 ZOOLOGICAL SOCIETY CRAYFISH, DORSAL SIDE The abdomen is turned under as at the end of aswimming stroke. sionally serve for bait or to furnish amusementfor the youngsters, and which sometimes makesa nuisance of itself by burrowing into dams andlevees, allowing the water to seep out. Even the fact that the crayfish has a veryconsiderable food value is known to but a smallpercentage of Americans. The crayfishes are alledible and are eaten in many parts of the world,and only the small size of most of the specieshas prevented them from being any less popularthan the lobster as an article of diet. The largemuscles of the abdomen, similar to those of thelobster, are the most valuable parts. Many acountry boy has discovered that a luscious tidbitmay be obtained by removing the big muscle andtoasting it on a stick before his campfire. InEurope they are commonly used, and in someplaces are cultivated for market. The special report on the fisheries of theUnited States contained in the
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