Another favourite amusement of the young people in the country, besides the merry-making which accompanies and follows the collection of sea-weed in summer, is the forming of parties to take the ormer, a shell-fish which abounds at low water at the spring-tides in spring and autumn. The ormer is the _Haliotis tuberculata_ of naturalists, and derives its name from its resemblance in shape to an ear--_auris marina_--“oreille de mer.” The shell, which was formerly thrown away, is now carefully collected and exported, as it enters largely into the japanned ware manufactured at Birmingham and elsewhere, the lustre of the interior of the shell surpassing in brilliancy and variety of tints that of the best mother-of-pearl. It is not, however, for the sake of the shell that this mollusc is sought, but for the fish itself, which, after being well beaten to make it tender, and cooked in brown sauce, forms a favourite dish. Like the limpet, the ormer adheres strongly to the rock, from which it requires some degree of strength to detach it, but it seems to possess considerable powers of locomotion, and appears to come up from the deep water at certain seasons of the year, probably for the purpose of depositing its ova. It is a curious instance of the local distribution of animal life that, although the ormer is known in the Mediterranean, and is found all along the western shores of Spain and France, and in great quantities on the coasts of Brittany, it has never been discovered much to the eastward of Cherbourg, nor on the English side of the Channel. The localities in which the ormer abounds are the rocky bays, of which there are so many around our coast, and there it is found at the proper seasons adhering to the under surface of the loose boulders. It is no trifling work to turn over these stones, but the searcher often returns home laden with several hundred ormers, and not infrequently he has also added a crab or a conger to his store. Sand-Eeling.