104 EDIBLE BRITISH MOLLUSCA. 



supply is from Holland. They are sold at 2s. per dozen, 

 and are chiefly sought after for the shell. There are 

 large scallop beds off the Isle of Man, and the name 

 for this shell in Manx is Raucan, or Roagan. At Vigo, 

 Pecten maximus is the constant food of all classes from 

 Christmas to Easter ; after which it is only eaten by 

 the very poor people, and there it is known by the 

 name of Beira. In Andalusia it is called Rufina, and 

 in Galicia, Vieiras.&ud Avineiras. 



The French call the scallops, Peignes, Goquilles de St. 

 Jacques, GroMlt, Grand 3 -pelerine, Gofiche, Palourde, Ri- 

 carde or Ricardutj* and the name for them in German 

 is Jacobsmuschel, Pilgrimsmuschel, and Kammmuschel. 

 At Tarento the fishermen call this shell Concha di San 

 Dialogo, and consider it a great delicacy; and formerly 

 it grew so large there, that Horace says, " Pectinibus 

 patulis jactat se molle Tarentum."f I n other places it 

 is called Cappa di San Giacomo ; and, according to Poli, 

 Cozza di San Giacomo, by the Neapolitans, and Cappa 

 Santa, by the Venetians. In Sicily it is known by the 

 name of Pettenu. In Youghal, these mollusks are called 

 Kirkeens, or Kirkeen thraws ; and another Irish name for 

 them is Sligane-mury . In Scotland scallops are often 

 called clams, and are used as bait for the white-fish 

 lines ; but other shells are called dams, amongst them 

 is Pholas dactyl us, which is generally used by us as 

 bait, though eaten in France ;J and in the Shetland Isles 

 the large Cyprina Islandica is the clam. A species of 

 Mya, eaten by the natives of the Zaire or Congo river, 

 is stated by Mr. Fitzmaurice to resemble what is usually 

 called the clam, in England; and at Dawlish, the Solen 



* ' British Conchology,' vol. ii. p. 74. f Aufrere's * Travels/ 



J ' Book for the Seaside,' p. 48. 



