Coming to another order of insects, the cicada, or chirping flies, we
find that these were eaten by the polished Greeks, and accounted very
delicious. They were caught, strung, sold, and greedily devoured; and
especially the females were relished on account of their white eggs.
One species, a very long-lived one, which, if spared, lives to the age
of 17 years, is still eaten by the Indians of America, who pluck off
the wings and boil them. The aborigines of Australia eat them raw,
after stripping off the wings.
The 17-year locusts, while in an underground grub state, are a
favourite food of various species of animals. Immense numbers are
destroyed by hogs before they emerge from the ground; they are also,
when in their perfect state, eagerly devoured by chickens, squirrels,
and many of the larger birds. The Indians likewise consider them a
delicate food when fried; and in New Jersey they have been turned to a
profitable account in making soap.
No insects are more numerous with us than caterpillars, and sad havoc
they occasionally commit among our cabbages and cauliflowers. Now
we generally make wry faces, when a stray one is served up with our
greens, and the cook is severely taken to task; but these are reckoned
among the chief delicacies of an African Bushman’s meal.
The Hottentots eat them boiled and raw, and soon get into good
condition on this food. They bring large calabashes full of them to
their habitations, and parch them in iron pots over a gentle fire,
stirring them about as is done in roasting coffee. In that state,
without sauce or other addition, they serve them up as delicious food,
and eat them by handfuls, as we do sugar-plums.
One traveller tells us he has eaten them dressed in this way several
times, and thought them delicate, nourishing, and wholesome, being
sweeter than the grub of the weevil of the palm, and resembling in
taste sugared cream or sweet almond paste.