A Book of Mediterranean Food

(ff) #1

from the rocks; and some of the
pieces being intangled among the
threads of the swab, are brought up
with it above water. The sponge is
got by means of a cross-stick, fitted
with hooks, which being lowered
down, fastens upon it, and tears it
from the rocks. In some parts of the
Adriatic and Archipelago, these
substances are gathered by divers,
who can remain five minutes below
water. But I will not detain you
one minute longer; though I must
observe, that there is plenty of fine
samphire growing along all these
rocks, neglected and unknown.’


Travels Through France and Italy
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