76 EDIBLE BRITISH MOLLUSCA. 



dread and abhorrence. In Grey's f Australia J he gives 

 an account of a native, Kaiber by name, whom he 

 ordered to gather some of these shellfish for food, as 

 they were nearly dying from hunger; but the man 

 steadfastly refused, as he affirmed that by touching 

 them, the native sorcerer, or " Boyl-yas," would ac- 

 quire a mysterious influence over him, which would end 

 in his death. At last, however, he was ordered to 

 bring some instantly, as Mr. Grey intended eating 

 them. After thinking for a moment or so, Kaiber 

 walked away for this purpose, but bitterly lamented 

 his fate whilst occupied with his task. It was true, 

 he said, he had not died of hunger or thirst, but this 

 was all owing to his courage and strong sinews ; yet, 

 what would these avail against the supernatural powers 

 of the Boyl-yas. " They will eat me at night, whilst 

 worn-out by fatigue I must sleep." However, the 

 mussels were brought, and Mr. Grey made a meal of 

 them * It is not only of late years that Mytilus edulis 

 has been thought worthy to grace our table, for in 

 1390 we have the following recipes given in a " role " 

 of ancient English cookery, compiled by the master 

 cooks of King Richard II., called the l Forme of 

 Oury :'- 



" Muskels in breivet (broth), 122. — Take muskels 

 (mussels), pyke them, seeth hem with the own broth 

 (in their own liquor). Make a lyor (mixture) of 

 crustes (i.e. of brede) and vinegar; do in onyons 

 inynced, and cast the muskels thereto, and seeth it, 

 and do thereto powder, with a lytel salt and safron. 

 The samewise make of oysters. 



ie Caw del of 3/uslcels, 124. — Take and seeth muskels, 



* • Australia,' vol. ii. pp. 84, 85. 



