PREFACE. 



IN these days, when attention has been so much 

 directed towards the cultivation of the common kinds 

 of eatable shell-fish, it is surprising that the im- 

 portance of certain others for food has been hitherto 

 almost entirely overlooked. We understand the good 

 qualities of oysters, cockles, and a few other kinds ; 

 but some equally nutritious (which are universally 

 eaten on the Continent) are seldom, if ever, seen in 

 our markets, or are only used locally as food, and the 

 proper modes of cooking them are scarcely known. 

 I have therefore endeavoured to call attention to all 

 the eatable species common on our coasts, and also 

 to those which, though not found here in abundance, 

 might be cultivated as easily as oysters, and form 

 valuable articles of food. 



M. S. LOVELL. 



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