LITTORINIDiE. — PERIWINKLE. 187 



for two or three hours, until they are quite tender, 

 after which they may be scalloped as an oyster, or put 

 into the pan to brown with butter. " 



They require to be well beaten with a stick or 

 hammer, to make them tender, if they are to be fried ; 

 and they are likewise sometimes pickled with vinegar. 



Haliotis tuberculata is eaten in Italy, and is called 

 Orrechiale; and Orrechio di San Pietro in the Adriatic ; 

 in Sicily, Patella reale ; Lapa burr a in Portugal ; and in 

 Spain, Peneyras, Lamjpreas, Mangulinos, Joeles, Senori- 

 nas, Gribas, Oreya de Mar, and Orella de Mar* The 

 Germans call it the Meerohr, or Ohrsnecke. 



Fam. LITTORINIM]. 

 L1TT0RINA.— PERIWINKLE. 



Littorina littorea, Linnaeus. Periwinkle. — Shell 

 spiral, solid ; whorls six or seven in number, covered 

 with longitudinal stria?; apex very pointed ; aperture 

 nearly round and large ; pillar lip flat, broad, and 

 w r hite ; outer lip sharp, sometimes white and occasion- 

 ally showing the colour of the exterior of the shell 

 through. Interior of the shell a dark brown. Oper- 

 culum dark horn-colour. 



In Anglo-Saxon, the periwinkle is called Sea-swmgl, 

 or Sea-snail ; in Ireland, the Horse-winkle and Shelli- 

 midy forragy, and at Belfast, Whelks ; in Cornwall, 

 Gwean, or Guihan ; and in the north, Corvins ; and the 

 French give it the name of Sabot, or wooden shoe, as 



* ' Exploracion Cientifica de las Costas del Ferrol,' M. de la P. 

 Graells. 



