LITTORTNID^. PERIWINKLE. 1 87 



for two or three hours, until they are quite tender, 

 after which they may be scalloped as an oyster, or put 

 into the pan to brown with butter." 



They require to be well beaten with a stick or 

 hammer, to make them tender, if they are to be fried ; 

 .and they are likewise sometimes pickled with vinegar. 



Haliotis tuber culata is eaten in Italy, and is called 

 Orrechiale; and Orrechio di San Pietro in the Adriatic ; 

 in Sicily, Patella reale ; Lapa hurra in Portugal ; and in 

 Spain, Peneyras, Lampreas, Mangulinos, Joeles, Senori- 

 nas, Cribas, Oreya de Mar, and Orella de Mar.* The 

 Germans call it the Meerohr, or Ohrsnecke. 



FAM. LITTORINID^ 

 L1TTOEINA. PERIWINKLE. 



LITTORINA LiTTOftEA, Linnaeus. Periwinkle. Shell 

 spiral, solid ; whorls six or seven in number, covered 

 with longitudinal striae; apex very pointed; aperture 

 nearly round and large ; pillar lip flat, broad, and 

 white ; outer lip sharp, sometimes white and occasion- 

 ally showing the colour of the exterior of the shell 

 through. Interior of the shell a dark brown. Oper- 

 culum dark horn-colour. 



in Anglo-Saxon, the periwinkle is called Sea-sncegl, 

 or Sea-snail ; in Ireland, the Horse-winkle and Shelli- 

 midy forragy, and at Belfast, Whelks; in Cornwall, 

 Gwean, or Guihan ; and in the north, Corvins ; and the 

 French give it the name of Sabot, or wooden shoe, as 



'* ' Exploracion Cientifica de las Costas del Ferrol,' M. de la P. 

 Graells. 



