"It is sometimes observed in aquariums that a shrimp, which has seen the prey devoured from a distance, will throw itself upon the ravisher, and audaciously wrest the prey from him and devour it before his eyes, to his great disappointment. Even when the savoury morsel has been swallowed, the shrimp, by great exertions, succeeds in extracting it from the stomach. Seating itself upon the extended disk of the anemone, with its small feet it prevents the approach of the tentacles, at the same time that it inserts its claws into the digestive cavity and seizes the food. In vain the anemone tries to contract its gills and close its mouth. Sometimes the conflict between the sedentary zoophyte and the vagrant crustacean becomes serious. When the former is strong and robust, the aggression is repelled, and the shrimp runs the risk of supplementing the repast of the anemone."
If the actinias are voracious, they can also support a prolonged period of fasting. They have been known to live two and even three years without having received any "nourishment."[7]
Although the sea anemone is said to be delicate eating, man derives very little benefit from them in that respect. In Provence, Italy, and Greece, the Green Actinia is in great repute, and Dicquemare speaks of A. crassicornis as delicate food. "Of all the kinds of sea anemones, I would prefer this for the table; being boiled some time in sea water, they acquire a firm and palatable consistence, and may then be eaten with any kind of sauce. They are of an inviting appearance, of a light shivering texture, and of a soft white and reddish hue. Their smell is not unlike that of a warm crab or lobster." Dr. Johnston admits the tempting description, and does not doubt their being not less a luxury than the sea urchins of the Greeks, or the snails of the Roman epicures, but he was not induced to test its truth. Rondeletius tells us, having, as Dr. Johnston thinks, A. crassicornis in view, that it brings a good price at Bordeaux. Actinia dianthus also is good to eat, quoth Dicquemare, and Plaucus directs the cook to dress it after the manner of dressing oysters, with which it is frequently eaten. Actinia coriacea is found in the market at Rochefort during the months of January, February, and March. Its flesh is said to be both delicate and savoury.
With these general considerations, we proceed to note some of the more remarkable genera and species of these interesting creatures. Among these, the species represented in Pl. IV. are those usually seen collected in such aquariums as those of the Zoological Gardens of London and the Gardens of Acclimatization of Paris.
The first section of the Actiniadæ, according to Milne Edwards, includes the Common Actinia, the feet of which are broad and adherent, the lateral walls soft and imperforate. To this section belongs, among others, the genera Anemonia, Actinia, and Metridium.
Plate VI.—Sea Anemones.
1. Actinia dianthus. 2. Cereus gemmaceus. 3. Actinia bicolor.
4. Sagartia viduata. 5. Cereus papillossus. 6. Actinia picta.
7. Actinia equina. 8. Sagartia rosea. 9. Sagartia coccinea.
The Green Actinia (A. viridis) has very numerous tentacula, sometimes as many as two hundred, exceeding in length the breadth of the body, of a fine brownish or olive green, and rose-coloured at the extremity. The trunk is of a greyish green or brown; the disk is brown with greenish rays. This species is plentiful in the Mediterranean and in the Channel. When attached to the vertical sides of a rock, a little below the surface of the water, in which position it is often seen on the shores of the Mediterranean, the tentacles hang suspended as if the animal had no power to display them in their radiate form; but when fixed horizontally in a calm sea, they are spread out in all directions, and are kept in a state of continual agitation; its long, mane-like tentacula, fully expanded, float and balance themselves in the water in spite of the action of the waves, presenting a most interesting spectacle as it displays its beauties a few feet below the passing boat.