This method brings us back to the industry of the lily-dweller, the grub which makes itself a loathsome armour out of its excretions; [86] but what a distance between the heap of ordure which it wears on its back and the Cicadella’s aerated mattress! Another fact, more difficult to explain, attracts our attention. A multitude of low-growing, herbaceous plants, whose sap starts flowing in April, suit the frothy insect, without distinction of species, genus or family. I could almost make a list of the non-ligneous vegetation of my neighbourhood by cataloguing the plants on which the little creature’s foam is to be found in greater or lesser abundance. A few experiments will tell us how indifferent the Cicadella is to both the nature and the properties of the plant which she adopts as her home. I pick the insect out of its froth with the tip of a hair-pencil and place it on some other plant, of an opposite flavour, letting the strong come after the mild, the spicy after the insipid, the bitter after the sweet. The new encampment is accepted without hesitation and soon covered with foam. For instance, a Cicadella taken from the bean, which has a neutral flavour, thrives excellently on the spurges, full of pungent milky sap, and particularly on Euphorbia serrata, the narrow notch-leaved spurge, which is one of her favourite dwelling-places. And she is equally satisfied when moved from the highly-spiced spurge to the comparatively flavourless bean. This indifference is surprising when we reflect how scrupulously faithful other insects are to their plants. There are undoubtedly stomachs expressly made to drink corrosive and assimilate toxic matters. The caterpillar of Acherontia atropos, the Death’s-head Hawk-moth, eats its fill of potato-leaves, which are seasoned with solanin; the caterpillar of the Spurge-moth browses in these parts on the upright red spurge (Euphorbia characias), whose milk produces much the same effect as red-hot iron on the tongue; but neither one nor the other would pass from these narcotics or these caustics to utterly insipid fare. How does the Cicadella manage to feed on anything and everything, for she evidently obtains nourishment while putting a head on her liquid? I see her thrive, either of her own accord or by my devices, on the common buttercup (Ranunculus acris), which has a flavour unequalled save by Cayenne pepper; on the Italian arum (Arum italicum), the veriest particle of whose leaves is enough to burn the lips; on the traveller’s joy, or virgin’s bower (Clematis vitalba), the famous beggars’ herb, which reddens the skin and produces the sores in request among our sham cripples. After these highly-seasoned condiments, she will promptly accept the mild sainfoin, the scented savory, the bitter dandelion, the sweet field eringo, in short, anything that I put before her, whether full-flavoured or tasteless.