PHOLADID.E. — PIDDOCK. 157 



after by the natives, and that three or four hundred 

 canoes were met with near Draper's Islands, in which 

 the people were busily engaged in dragging up these 

 shellfish ; having made temporary huts by bending and 

 entwining living branches of trees, besides occupying 

 caverns in the rocks with their families during the fishing 

 season. The shells were opened, and the fish having 

 been taken out was dried in the sun. 



" Youghal ivay of Cooking Sugar-looyis. — Boil them ; 

 take them out of the shell, and eat them with a little 

 butter, taking care to cut off the outside skin."* 



Hampshire Method of Cooking Myadce. — Wash the 

 shells well, then boil quickly for a few minutes ; as soon 

 as the shell opens, the fish is cooked. Do not them 

 boil longer, as it makes them hard, and spoils the fla- 

 vour. A little vinegar and pepper can be added as a 

 relish. 



Fam. pholadid:e. 

 pholas.— piddock. 



Pholas dactylus, Linnaeus. Piddock. — Shell equi- 

 valve, oblong-ovate, gaping chiefly anteriorly, inequila- 

 teral, thick, white exteriorly and inside polished ; exterior 

 covered with longitudinal furrows and concentric striae, 

 with sharp radiating spines; no hinge; beaks hidden 

 with callosities ; a flattened spoon-shaped tooth, which 

 curves forward, in each valve ; accessory valves four in 

 number. 



The perforating powers of the Pholas have for a length 

 of time been a subject of discussion amongst naturalists, 



* Miss Ball. 



