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C. F. Frere To Spare Animals Unnecessary Pain

Crabs and Lobsters (R.S.P.C.A.). - People are sometimes guilty unthinkingly of much cruelty to lobsters and crabs when preparing them for food, the animals while still alive being put into saucepans or pots containing cold water, and placed on a fire for the purpose of being boiled; the water gradually rising in temperature, kills them slowly; this cruel practice is shocking to any thinking persons, and seems due to the idea that lobsters and crabs shed their claws if not boiled gradually. To remove this idea, it is best for the purchaser to offer double payment for a supply of shell-fish prepared (see following directions) in the proper way, as a test; then they see, and are convinced.

Crabs (R.S.P.C.A.). - Crabs should be "pithed" before being placed in the saucepan. This is done by inserting a stiletto in the animal's brain, either from above, perpendicularly (1), or from the side of the shell, horizontally (2). This should be done quickly, and the stiletto should be wriggled about, the object being not only to stun the animal but to destroy the brain matter, and by actual death prevent sensibility returning. If the insertion be made as shown by mark 1, the little crown lap, marked 3, should first of all be drawn back.

The whole process may be done in an instant, after which the animal should be cooked in already boiling water.

Lobsters (R.S.P.C.A.). - Lobsters should be plunged into ample boiling water, when death is instantaneous. Take care that the water actually boils - not "steams" merely. If several lobsters have to be cooked at the same time, they should be packed on each other in a pot, weighted down, with a wooden lid, and boiling water poured rapidly on them.

Death is instantaneous.

Crayfish* are cooked in the same way.

Eels (Abbreviated from "The People's book of Modern Cookery," by Eliza Acton. Simpkins Marshall)." - "Eels should be alive and brisk when purchased, but the * A lady writes regarding the most merciful way to kill crayfish: "My cook severs the head from the tail by a deep cut of an inch long; the crayfish dies then, and is not put into the pot to die slowly of the heat." 'horrid barbarity,' as it is rightly called, of skinning or dividing them while they are alive, is without excuse. They should be killed by piercing the spinal marrow close to the back part of the skull with a sharp-pointed knife or skewer. If done in the right place, all motion will instantly cease. "Absolutely boiling water also kills them instantly, and is perhaps the most humane and ready method. " The R.S.P.C.A. lately instituted proceedings against a fishmonger for cutting up a live eel, and won their case.

Calves, Cattle and Sheep. - Regarding the proper and humane way of slaughtering cattle and sheep, see Report of Admiralty Committeee, 1904, mentioned in list at end of Appendix.

A leaflet on the question of white veal published by the R.S.P.C.A. gives the following quotation: "The Daily Telegraph (July 4, 1867) says - 'Yesterday afternoon a meeting of the Nottingham butchers was held, for the purpose of taking into consideration what steps should be adopted with reference to the white veal question. A discussion took place which was entirely in favour of stopping the system of bleeding calves prior to killing, and the following resolution was unanimously adopted: 'We, Members of the Nottingham Butchers' Association, whose names are appended, pledge ourselves not to bleed calves before killing them, and to use our best efforts to induce the trade generally to adopt the same resolve.' "We advise all butchers, for the sake of their own interests, to refrain from ill-treating the animals they have to sell for food, and to put them to death by as simple a process as can be effected. "*