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Snails, Edible

The edible snail of the south of Europe is said to have been introduced into England from the Continent in the seventeenth century. This, however, is very doubtful. It has a shell about two inches in diameter, and two inches in height, whitish or pale tawny, with four dark bands, often not very distinct. By the ancient Romans it was much esteemed as an article of food. They fattened their snails in enclosures made for the purpose, and fed them daintily on meal and boiled wine. It is still in much esteem for the table in parts of Europe, and may be had during several weeks of the year in the United States, being imported, as the season is short. During this time they may be had at leading hotels, but for only a week or two. The common garden snail would probably be as good eating, though not so large, and if cultivated as in Europe.