58 EDIBLE BTUTISH MOLLTJSCA. 



them in a saucepan of cold water with some salt in it. 

 Let them simmer until the water boils up, when they 

 are considered fully cooked ; on no account allow them 

 to remain longer on the fire. Take the fish out of the 

 shells and wash them in clean water, then sprinkle 

 them with a little salt and pepper ; place them in a 

 jar, and fill it up with vinegar. The fish thus pickled, 

 should keep perfectly for a month. 



In the Bay of Naples, where these cockles abound, 

 they are eaten, as we are told by Poli,* either raw, or 

 cooked with oil, pepper, salt, herbs, andbread-crurnbs. 

 They are called Cocciola at Naples, and Cappa tonda at 

 Venice; and Major Byng Hallf speaks of cockles 

 stewed in oil as being greatly prized by the natives of 

 Madrid ; and Cardium rusticum is known in Spain by 

 the names of Harolos, Conchas, and Romeus. 



FAM. MYTILID^B. 

 MYTILUS. MUSSEL. 



MYTILUS EDQLIS, Linnaeus. Common Mussel. Shell 

 equivalved, wedge-shaped, rather pointed at the beaks. 

 In the hinge are three or four tooth-like crenulations. 

 L igament internal, or nearly so, and very strong. Colour 

 of the shell a greyish-blue sometimes radiated with 

 darker blue. Epidermis olivaceous. 



The mussel is called in Anglo-Saxon, Muscl, Muscel, 

 Muscule, Muscla,wliich names mean that which instantly 

 retires on being touched ; in Dutch, Mossel; in Danish, 

 MusTcel; in German, Muschel ; in French, Moule, at 



* ' Testacea utriusque Sicilise,' 1795. 

 f < Queen's Messenger/ p. 341. 



