The varieties of fish which we shall now mention are those which have no blood: they are of three kinds2513—first, those which are known as “soft;” next, those which have thin crusts; and, lastly, those which are enclosed in hard shells. The soft fish are the loligo,2514 the sæpia,2515 the polypus,2516 and others of a similar nature. These last have the head between the feet and the belly, and have, all of them, eight feet: in the sæpia and the loligo two of these feet are very long2517 and rough, and by means of these they lift the food to their mouth, and attach themselves to places in the sea, as though with an anchor; the others act as so many arms, by means of which they seize their prey.2518