Classicly

Possibly there are many other people as ignorant as I was myself on my first visit to the Canaries on the subject of cochineal. Beyond the fact that cochineal was a red dye and used occasionally as a colouring-matter in cooking, I could not safely have answered any question concerning it. I was much disgusted at finding that it is really the blood of an insect which looks like a cross between a “wood-louse” and a “mealy-bug,” with a fat body rather like a currant. The most common method of cultivation, I believe, was to allow the insect to attach itself to a piece of muslin in the spring, which was then laid on to a box full of “mothers” in a room at a very high temperature.