The females dig hollow places in the sand of the sea-shore, a little above high water mark; and in these they deposit sometimes more than a hundred eggs, carefully concealing them, from observation, by scratching over them a thin layer of sand. These eggs, which are wholesome food, are nearly globular, each two or three inches in diameter, and covered with a strong membrane, somewhat like wet parchment. They consist of a yolk, which by boiling hardens like that of other eggs, and of a white that is incapable of being hardened by heat. The parts of the turtle most in esteem are those about the belly, which are of delicate white colour, somewhat resembling veal; and the green fat, which possesses a very peculiar odour. The whole is extremely nutritious, and of a soft gelatinous nature; but, as it contains a large proportion of strong fat, it should not be eaten without salt and pepper, or other spice; and should be carefully avoided in every form by invalids and persons whose digestive powers are impaired. The flesh of the turtle is sometimes cut into pieces and salted, and in this state forms an article of traffic in the West Indies. Not only the flesh, but even the intestines and eggs are salted. The _fat_ yields a greenish yellow oil, which is used in lamps for burning, and when fresh with food. The inhabitants of some countries convert the upper _shells_ of turtles into canoes, troughs, bucklers, and other useful articles; and sometimes adopt them as a covering for houses. It does not appear that the turtle has been introduced into England, as an article of luxury for the table, more than seventy or eighty years. We import these animals chiefly from the West Indies. 195. _The EDIBLE FROG_ (Rana esculenta) _is distinguished by its back being angular, and by having three yellowish stripes which extend from the muzzle almost to the hind legs._ _These animals are not only common in England, but are found in ponds, ditches, and fens, in nearly all the temperate parts of Europe._ As an article of luxury for the table the Edible frogs are in great request in France, Germany, and other countries of the Continent. They are generally caught, in the autumn, by rakes with long close-set teeth, by nets, and in numerous other ways. Some persons amuse themselves by catching them with lines and hooks baited with insects or worms. At this season they are collected in thousands, and sold to the wholesale dealers, who have large conservatories for them. These are holes dug in the ground, to the depth of four or five feet, covered at the mouth with a board, and over this, in winter, with straw. We are informed, by Dr. Townson that at Vienna, in the year 1793, there were only three great dealers in frogs; by whom most of those persons were supplied who carried them to the markets for sale. The parts that are eaten are chiefly the hind quarters.