58 EDIBLE BRITISH MOLLUSCA. 



them in a saucepan of cold water with some salt in it. 

 Let them simmer until the water boils up, when they 

 are considered fully cooked ; on no account allow them 

 to remain longer on the fire. Take the fish out of the 

 shells and wash them in clean water, then sprinkle 

 them with a little salt and pepper ; place them in a 

 jar, and fill it up with vinegar. The fish thus pickled, 

 should keep perfectly for a month. 



In the Bay of Naples, where these cockles abound, 

 they are eaten, as we are told by Poli,* either raw, or 

 cooked with oil, pepper, salt, herbs, and bread-crumbs. 

 They are called Cocciola at Naples, and Cappa tonda at 

 Venice; and Major Byng Hallf speaks of cockles 

 stewed in oil as being greatly prized by the natives of 

 Madrid ; and Cardium rusticum is known in Spain by 

 the names of Marolos, Conchas, and Romeus. 



Fam. MYTILIDJ3. 

 MYTILUS.--MUSSm*. 



Mytilus Edolis, Linnaeus. Common Mussel. — Shell 

 equivalved, wedge-shaped, rather pointed at the beaks. 

 In the hinge are three or four tooth-like crenulations. 

 Ligament internal, or nearly so, and very strong. Colour 

 of the shell a greyish-blue sometimes radiated with 

 darker blue. Epidermis olivaceous. 



The mussel is called in Anglo-Saxon, Muscl, Huscel, 

 Muscule, Muscla } which names mean that which instantly 

 retires on being touched; in Dutch, Mossel; in DaDish, 

 Muskd ; in German, Muschel ; in French, Moule, at 



* ' Testacea utriusque Siciliae,' 1795. 

 *f- ' Queen's Messenger/ p. 341. 



