88 EDIBLE BRITISH MOLLUSCA. 



" As soon as a pinna is discovered, an iron instrument;, 

 called pernonico, is slowly let down to the ground over 

 the shell, which is then twisted round and drawn out. 

 When the fishermen have got a sufficient number of 

 them, the shell is opened, and the silk, called lana 

 penna, is cut off the animal, and, after being twice 

 washed in tepid water, once in soap and water, and 

 twice again in tepid water, is spread upon a table, and 

 suffered to become half dry in some cool and shady 

 place. Whilst it is yet moist, it is softly rubbed and 

 separated with the hand, and again spread upon the 

 table to dry ; and, when thoroughly dried, it is drawn 

 through a wide comb, and afterwards through a narrow 

 one. These combs are of bone, and resemble hair- 

 combs. The silk thus combed belongs to the common 

 sort, and is called extra dente ; but that which is des- 

 tined for finer work is again drawn through iron combs 

 or cards, called scarde. It is then spun with a distaff 

 and spindle, two or three threads of it being mixed 

 with one of silk, after which they knit, not only gloves, 

 stockings, and waistcoats, but even whole garments of 

 it. When the piece is finished it is washed in clean 

 water mixed with lemon-juice; after which it is gently 

 beaten between the hand, and finally smoothed with a 

 warm iron. The most beautiful are of a brown cin- 

 namon, and glossy gold colour. A pair of gloves made 

 of the Pinna silk may be seen in the British Museum ; 

 and in the International Exhibition some articles made 

 of it were exhibited in the Italian Court, viz., a 

 large shawl, gloves, and specimens of the thread in 

 skeins." 



As an article of food, the Pinna is nearly as good as 

 the scallop, and Plutarch tells us that Matron, the 



