26 EDIBLE BRITISH MOLLUSCA. 



holes in the rocks, both at Tenby and Eastbourne, but 

 rarely without some depression or distortion of the 

 valves. But the Tapes decussata is more local than 

 the Tapes pullastra. I had never found it in pro- 

 fusion till the spring of 1862, when, on visiting the 

 sands near the mouth of the Exe, I noticed that at 

 low-water mark the ground was covered with speci- 

 mens of it; and also with Scrobicularia piper ata, which 

 is called by the Exmouth fishermen the " mud-hen •" 

 but this latter is not used for food in this country, as 

 it has a hot biting taste.* It is said to be eaten at 

 Spezia, and may be seen in the markets of Trieste and 

 Venice; and it is used for making soup. It is known by 

 the name of "caparozzolo."f Tapes decussata is a larger 

 and more rugged shell than Tapes pidlastra, though 

 much resembling it, but it is not so convex, and differs 

 from it in colour, being of a dirty white, with the 

 bands, rays, or markings of a drab colour, sometimes 

 of a purplish-tinge ; while Tapes pullastra is of a more 

 yellowish -white, with zigzag markings of a rufous- 

 brown, sometimes extending all over the shell, and at 

 others only towards the extremities. 



In the Northern Isles, the pullet or cullyock, is only 

 used for bait. 



Tapes decussata is called in some parts of England 

 " purr," and in Hampshire " butter-fish." At Stub- 

 bington, near Tichfield, quantities are collected, and 

 sold in the neighbourhood, at 5d. per quart, where 

 they are considered richer and better than cockles. 

 They are found at low tide not far from high-water 

 mark, and their locality is easily detected by two holes 



* ' British Conchology,' vol. ii. p. 446. 



f ' The Fisheries of the Adriatic,' by G. L. Faber. 



