RIVER CRAYFISH.
The Greeks were remarkably fond of this fish,[XXI_265] especially when obtained from Alexandria.[XXI_266] They were not less esteemed in Rome, where they eat them boiled with cummin, and seasoned with pepper, alisander, parsley, dried mint, and a great quantity of cummin; the whole carefully and well ground, and mixed with honey, vinegar, and garum, to which was sometimes added some liquid perfume.[XXI_267]
“Crayfishes can be preserved several days, not too warm, in baskets with some fresh grass, such as the nettle, or in a bucket with three-eighths of an inch of water. If there were enough water in it to cover them, they would die in a few moments, because their great consumption of air does not allow them to live in water unless it is continually renewed.”—Bosc.