THE BOILING OF CRAYFISH.

Auckland Star, Volume XXXVIII, Issue 171, 19 July 1907, Page 3

THE BOILING OF CRAYFISH.

(To the Editor.)

Sir, —The query, "Why did 5 the lobster blush?" may be a conundrum with a humorous solution; but the question why does the crayfish redden is. one-that should make all humanity blush with shame. Few, apparently, are aware of the barbarous , manner in which crayfish are killed to please the eye of the: public. If the crayfish; is first killed and then boiled, its shell becomes a dull brown colour, but if, it is boiled and killed in the process, a beautiful red colour is imparted to its shell. The slower the boiling, the finer .the colour, and' often when humanity subjects ""the fish; to the boiling , process the crayfish crawls up on Ito the .inside of the lid until at last-' ; the ever-increasing-- heat, compels him. t0..; gradually loosen hishold, and fall ■ helplesly into the seething cauldron below. Yet all this time such a barbarous practice has been allowed to continue unchecked; and the gentlemen who compose our Cruelty Societies have been placidly munching the whitened flesh beneath the reddened; shell. Surely, sir, this cruel practice should be stopped, and vendors of. red shellfish prosecuted on the charge' of cruelty.—Yours, etc.;, HAROLD SCHMIDT.