MOLLUSCA, 29 
Firth of Forth ; but we trust the period is not far distant, 
when the proprietors on the western coast of Scotland and 
the Hebrides will propagate this shell-fish more extensively 
on their shores and sheltered bays. Places fitted for their 
growth are every where to be met with; they require no 
superintending care ; they would soon furnish an esteemed 
dish to their tables, and form a valuable addition to their 
trade. 
The next shell-fish, in point of importance, as an article 
of food, is the Mussel (Mytilus edulis). This animal is 
equally widely distributed as the oyster, and is found upon 
our coast in the greatest abundance. It is gregarious, being 
found in extensive beds, which are always uncovered at low 
water. It is found likewise in the crevices of the rocks. 
In this fishery women and children are chiefly employed, 
and they detach the mussels with an iron hook from the 
beds or rocks to which they adhere by means of fine carti- 
laginous threads. In this country they are conveyed di- 
rectly to the market ; but in some places of France they 
are kept for a time in salt ponds, to fatten like the oyster, 
into which, however, they admit small quantities of fresh 
water. The flesh of the mussel is of a yellowish colour, 
and considered very rich, especially in autumn, when it is in 
season. It is eaten in this country either boiled or pickled, 
seldom in soup. To the generality of stomachs it is diffi- 
cult to digest, and to many constitutions it is deleterious. 
It is, however, in the spring, during the spawning season, 
that the greatest danger is to be apprehended. This nox- 
ious quality was long considered as occasioned by the pea 
crab, which is often found within the shell of mussels. It 
is now with more propriety attributed to the food of the 
mussel, which, at certain seasons, consists chiefly of the 
