Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/141

121&#93; * LOB >.d in the body unprotrnded : after being deposited in the sand, th-jse embryons are soon hntched. Lobsters change their shell nn- iiuall)', and arquire a new one in a few days : like crabs, they will renew theii* claws, if d'^prived of them by accident. These shell- fish are remarkably voracious, feed- ing on sea-weeds, garbage, and all sorts of carcass. Few lobsters are taken by the hand ; as the greater number are caught in pots, or a kind of trap constructed of twigs, baited with garbage, and formed similar to a wire mouse-trap, so that the insevf, after entering it, cannot escape. Such machines are fastened to a cord sunk in the sea, and the place is marked by a buoy. In summer, they are found near the shore, and thence to about six fathoms deep ; but, in winter, they are sddom taken in less than 12 or 15 fathoms cf water. Lobsters continue to grow in size only while their shells are soft. Those selected for the table, ought to be heavv in proportion to their size, and be furnished with a hard crust on their sides, which, when in perfedion, will not yield to mo- derate pressure. Barnacles, and other small tish, adhering to them, are considered as certain signs of superior quality. The male lob- sters are, in general, preferable in the winter, and maybe distinguish- ed from the iemae, by their narrow trains, and a strong spine upon the centre of each transverse promi- nence beneath the tail. The meat of a lobster's claw is more delicate and easy of digestion than that from any other part ; yet there have been instances where the eating of this shell-tish has been produN::tive of disagreeable ettccts. LOC fl2I especially when it is consumed iti a state approaching to putridity. Thus, the greater number of lob- sters sold in London are boiled and re-bo:led every day, for a week, or longer, to sweeten ihem exlerna/Jif, though the inner part is generally corrupted. Such a dish cannot fail to be extremely unwholesome; and we advise those who have inadver- tently partaken of it, and are in consequence atFefted with putrid eruftations, to drink large portions of strong lemonade, or a mixture of vinegar and water ; because vege- tabl i adds are in this case the most efficacious antidotes. Symetimes,the immoderate use of lobsters is at- tended with eruptions of the erysipe- latous kind in the face, or a species of nettle-rash over the whole bodv ; either of which, being salutary elforts of Nature to expel no.xious matter, are more troublesome than dangerous. LOCK, a Avell-known contri- vance for fastening doors, chests, or the like ; and which is general- ly opened with a key. From the ditferent struftare of locks, adapted to various purposes, they acquire different names. — Those fixed on outer doors, are called stop-locks ; those on cham- ber-doors, spring- locks ; and such as are affixed to trunks, are knovv-n by the name of padlocks, trunk- locks, &c. — Of these, the spring- lock is the principal, both on ac- count of its more genend utility, andfT the curious intricacy of its structure. Its chief constituent parts are, the main -plate; cover- plate; and pin-hole: to the first belong the key-hole, top-hook, cross- wards, bolt-toe, or bolt- knab, draw-back spring-tumbler, pin of the tumbler, and staples. — ■ With the cover-plate are connedl- ed