INTRODUCTION. xix 



First, the order to which they belong-, that is, whether 

 they are to class with the Multivalves, (i.e. shells of ma- 

 ny valves); Bivalves, (shells of two valves); or Univalves, 

 (shells of one part or piece only) : which three grand di- 

 visions constitute the leading distinctions of shells. 



Secondly, he should be careful in placing them in the 

 proper genus of the order to which they belong. And 



Thirdly, he should avoid misplacing or confusing the 

 species which appertain to such genus; and if in the course 

 of his studies he should be fortunate enough to obtain any 

 hitherto undiscovered order, genus, species, or vraiety, he 

 would do well to provide such an accurate description and 

 drawing, as would, by submitting them to the opinion and 

 judgment of the scientific, confirm him in the correctness 

 of his own conclusions, and tend to promote the general 

 advancement of conchological knowledge. 



Methods commonhj and successfully adopted for preserving 



and cleaning shells. 

 If the shell has the animal alive in it, and you would wish 

 to kill it, nothing more is necessary than to dip the shell 

 and fish in boiling water, and after some moments have 

 elapsed, plunge them into cold water, which condenses 

 the fish, and renders it easier to be extracted: crooked 

 wires, and other sharp instruments, are sometimes neces- 

 sary to effect a perfect extraction. After the animal is 

 taken out, and you have a large quantity of shells to clean, 

 dissolve half a pound of potash, and half a pound of soft 

 soap, in two quarts of boiling water, stirring it until all 

 the particles are dissolved, then pour it warm over the 

 shells; let them remain in this liquid two or three days, 

 frequently warming it, and pouring it over them; rinse 

 them out of this with a brush, and cleanse them well in 

 d 



