20 EDIBLE BRITISH MOLLUSCA. 



almost an upright position, the straight end towards 

 them, and scrape the sand into it. When sufficiently 

 full, it is looked over, and the shells picked out and 

 thrown into a basket which they carry slung on their 

 backs. It is apparently very hard work, and the poor 

 women complained much of the cold, standing and 

 working so long in the water before they could 

 get a basketful. 



Dr. Jeffreys says, that according to Philippi Donate 

 trunculus is still esteemed a delicacy in the south of 

 Italy, and in Sicily it is called Arceddu gidmusu* and 

 Cozzola. The Spaniards know it by the names of 

 Chirlas, Tallerinas, and Navallas, and in Minorca it is 

 called Xarletas. 



It is much eaten in Spain, and at Malaga is very 

 common, and is cooked with rice. 



On the French Coast the Donax is very abundant, 

 and is eaten by the poor people, but always cooked. 

 In German it is called Stumpfmuschel. In the islands 

 of Guadeloupe and Martinique women also collect a 

 species of Donax for food, viz., Donax denticulata.'f 



Potage aux Chobettes (name given to Donax denti- 

 culata), Martinique recipe. Wash the shells in several 

 * waters to completely free them from the sand. Boil 

 them ten to twelve minutes in the quantity of water 

 required for the soup. Pass the liquid through a fine 

 sieve, and then throw into it a piece of the best butter, 

 with some pepper, salt, and spices ; and add rice 

 or bread. The fish can be served apart, with butter 

 or oil, and chopped herbs ; but they form so small a 



* ' The MediternmoMi),' by Rear- Admiral W. Henry Smvth. 

 f * Utilite de certains Mollusques Marins vivauts sur les cotes de la 

 Guadeloupe et de la Martinique/ par M. Beau,, ' Journal do Conch/ 



