INDEX. 



199 



Pearl fisheries of Coudatchy, Aripo, 

 and Manaar, 60. 



Pearl fishery at Bahrein, 60. 



Pearl fishery at Oniagh, 54. 



Pearls found in the Aplysia, or sea- 

 hare, 53. 



Pearls found in the oyster, scallop, 

 cockle, periwinkle, etc., 53. 



Pearls like black muscades, 58. 



Pearl called the Sleeping Lion, 59. 



Pearl, largest known, 60. 



Pearl-lime, 61. 



Pearl mussels in Lochs Earn, Tay, 

 etc., 54. 



Pearls in common mussel (Mytilus 

 edulis), 53. 



Pearl necklaces and chains for the 

 hands and feet worn by the Per- 

 sians and Medes, 55. 



Pearls in Unio margaritiferus, 53. 



Pearls preferred to other orna- 

 ments until the death of Maria 

 Theresa, 57. 



Pearl oyster, Meleagrina margari- 

 tifera, 55. 



Pearl called la Peregrina, 59. 



Pearl-shell snail, Turbo cornutus, 

 115. 



Peasants near La Rochelle gather 

 snails to send to America, 15. 



Pecten Jacobaeus, 103. 



Pecten maximus, 100. 



Pecten opercularis, 97. 



Pecten varius, eaten in France, 99. 



Peignes, 101. 



Pelagia, the shellfish, 130. 



Pelagium, the juice, or colour, 130. 



Pellerinella, 99. 



Periwinkle, 134. 



Periwinkles mentioned by Athe- 

 nseus, 135. 



Periwinkles, to boil, 137. 



Periwinkles in Brittany called 

 Vrelin or Brelin, 135. 



Periwinkles, large consumption of, 

 in London, 136. 



Periwinkles of various colours,135. 



Periwinkles in kjokkenmoddings, 

 137. 



Periwinkles abundant in Scotch 

 kjokkenmoddings, 33. 



Periwinkle, limpet, etc., found in 

 the Irish oyster heaps, 83. 



Periwinkles sent to London from 

 Belfast, 136. 



Periwinkles in the Orkneys, 136. 



Periwinkles sent from Southamp- 

 ton to Jersey, 136. 



Periwinkle soup, 137. 



Periwinkles, to stew, 137. 



Periwinkles called whelks at Bel- 

 fast, 135. 



Periwinkle, variety of form, 135. 



Perles barroques, 57. 



Petitepalourde,or Pecten varius,99. 



Phasianella, or Venetian shells, 

 117. 



Philoxenus the Solenist, 40. 



Pnoladidae, 156. 



Pholas used as bait, 161. 



Pholas collected at Dieppe for food 

 and bait, 163. 



Pholas costata, a West Indian 

 species, 163. 



Pholas crispata, 163. 



Pholas dactylus, 156. 



Pholas, dried, recovers its lumino- 

 sity when rubbed or moistened, 

 162. 



Pholas sold in Jersey market ready 

 boiled for eating, 163. 



Pholas, Normandy method of cook- 

 ing, 163. 



Pholas, its perforating powers, a 

 subject of discussion, 157. 



Pholas, its phosphorescence, 162. 



Pholas eaten raw in Spain, 163. 



Pickled oysters, 94. 



Pickled oysters for the London 

 markets, Soyer's recipe, 95. 



Pickling oysters in the Glamorgan- 

 shire way, 94. 



Piddock, or clam, 156. 



Pilgrim offerings, 108. 



Pilgrims-musehel, 101. 



Pilgrim scallop, Pecten Jacobaeus, 

 103. 



Pincushions made of shells, 49. 



Pinna, Aufrere describes the col- 

 lecting of the, 140. 



Pinna, British localities for the, 

 138. 



