The granite rocks below high water-mark are simply spotted all over with myriads of limpets, some of them of enormous size. Many of the shells in my collection are over three inches across, and the fish when cooked make two ample mouthfuls. My manner of dressing them was to place them in a tub of sea water for a night, and then to lay them on a gridiron, point downward, over a bright fire, and grill them. When cooked they would drop out of their shells when turned upside down over a plate containing vinegar and pepper, and I considered them very nice. A friend of mine who has tasted them in Cornwall says they would make any well-bred dog sick. Thus, I say again, tastes vary! I must allow, however, that the leathery limpet is as far behind the delicious sole or turbot in flavour, as a turnip is inferior to an apple; but still a change is desirable, and for the matter of change I think I had a turn at everything eatable on the island or in the sea surrounding it, and still live to tell the tale. Well, now, let me tell an adventure that befell me while conger fishing off the Crevichon one calm evening just after dark. First let me point out a device I had to adopt because my canoe had not sufficient space to hold or carry all the fish I sometimes caught. I had to have recourse to a floating fish carrier, and this I contrived out of an old dry goods box, which I bored full of holes, so as to allow a current of water to flow through and keep my fish alive. To give floating power to this _fish-pound_, I fastened large bungs all round the outside, and to each of the four corners I attached an inflated bladder, so that I could easily store in it from thirty to forty pounds of fish, as it must be observed, that whilst _in_ the water the fish will swim, and thus add but little weight to their floating prison. This box I attached to the outrigger by a stout lanyard, and fended it off with the paddle, if the eddy brought it in too close proximity to my craft.