274 EDIBLE BRITISH HOLLUSCA. 



sea-egg becomes red like a crab when it is cooked, 

 and is said to resemble it in flavour. 



The following are the Italian names for Echini — Rizzo 

 di mar, Castagne de mar, Tartuffoli, Melon de mar; 

 and, according to Mr. Faber, they are eaten in small 

 quantities at Trieste and Fiume, and very generally 

 by the Greek sailors, when in season.* 



* 'The Fisheries of the Adriatic.' 



