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156 [[left margin in red]] Sponges [[\left margin in red]] or openings on top. By means of a [[strikethrough]] look [[/strikethrough]] hook with three clawlike [[strikethrough]] return [[/strikethrough]] down turned prongs he tears the sponges from the bottom. Then strings them on one string and keeps them in the sea for about 4 or five days after which the fleshy tissue has rotted away. Then he rubs this and beats them until all soft matter is gone, then mashes them and puts them on a string to dry. Bought a string of [[red underline]] 12 best "wool" sponges for $4.25. [[\red underline]] Another string of cheap sponges for [[red underline]] 25 cents. [[\red underline]] Went out bathing and exploring the shore. [[strikethrough]] Then [[/strikethrough]] Found some crabs and some beautiful [[red underline]] fresh conch [[\red underline]] [[end page]] [[start page]] 157 [[left margin in red]] conch shells [[\left margin in red]] [[red underline]] shells. [[\red underline]] Later on tried one of the [[red underline]] conch shells boiling. [[\red underline]] I was not disappointed. This gave a good dish served hot. It is easy to extract the [[red underline]] conch [[\red underline]] from the shell while hot, by first [[strikethrough]] insiting [[/strikethrough]] inserting an oyster fork in the forward and unscrewing the animal out. The [[red underline]] first and white part tastes [[\red underline]] much better than boiled clams, [[red underline]] somewhat sweetish [[\red underline]] like lobster but is [[red underline]] not so tender, [[\red underline]] the end is black and has a somewhat bitter taste similar to that of boiled "perrywinkles". I believe an excellent chowder could be made out of this by chopping up [[strikethrough]] the [[/strikethrough]] the [[strikethrough]] bol [[/strikethrough]] boiled meat then let it simmer as for clam chowder.