306 



EDIBLE BRITISH MOLLUSC A. 



Snailery at Dijon, 230. 



Snail garden at Friburg, 224. 



Snail garden in Lorraine, sur- 

 rounded with trellis- work, 225. 



Snail hunters, 232. 



Snail called Tardigrada domiporta, 

 or the slow-going house-bearer, 

 239. 



Snails at Algiers sold in the market 

 by the bushel, 234. 



Snails cure ague, 211. 



Snails a cure for asthma, 214. 



Snails, to bake, 241. 



Snails as bait for chub, 237. 



Snails as bait for prawns, 237. 



Snail broth, to make, 217. 



Snails at Cairo, 234. 



Snails consumed in Burgundy and 

 Champagne, 229. 



Snails and confession, 235. 



Snails for a consumption, 214. 



Snails and earthworms for a con- 

 sumption, 214. 



Snails and daisies for a con- 

 sumption, 214. 



Snails an excellent remedy for a 

 consumption, 214. 



Snails eaten in Corsica, 233. 



Snails for a cough, recommended by 

 Pliny, 220. 



Snails and cuttlebone for a web in 

 the eye, 212. 



Snai's, small white, as a cosmetic, 

 220. 



Snails used in the manufacture of 

 cream, 221. 



Snails, to dress, 240. 



Snails, to drese, 240. 



Snails exported from Crete, 230. 



fcnails eaten all the year round at 

 Hyeres, except at Easter, 227. 



Snails, eaten by sheep, said to 

 flavour the mutton, 221. 



Snails excommunicated, 238. 



Suails, to fatten, 226. 



Snails fed on bran at Naples, 226. 



Snails, nineteen species eaten on the 



Continent, 226. 

 Snails as food for birds, 221. 

 Snails unclean food, 235. 

 ISiunl* cooked in the Fren h way. 

 240. 



Snails of woods and forests, 230. 

 Snails, an old French recipe for 



dressing, with a sauce, 242. 

 Snails, to fry, 241. 

 Snails pounded and worn round the 



neck for fevers, 220. 

 Snails give a flavour to wine, 232. 

 Snails, grits of sand found in their 



horns, recommended for stopping 



toothache, 219. 

 Snails at Hyeres, 227. 

 Snails, to make a hash of, 241. 

 Snails pounded for an impostume, 



219. 



Snails for internal pains, 220. 

 Snails kept in jars, 225. 

 Snails, large specimens from Mol- 

 davia, 223. 



Snails as a medicine, 211. 

 Snails brought to Nantes on Sundays 



and fete-days, 230. 

 Snails, Normandy way of cooking, 



another recipe, 241. 

 Snails, large, at Oran, 234. 

 Snails sold in the Paris markets, 



231. 

 Snails sent to Paris ready cooked, 



231. 

 Snails formerly in Paris only found 



in herbalists' shops, 231. 

 Snails at the restaurants in Paris, 



231. 

 Snails, verses on, in Piedmont, 



Tuscany, and Sicily, 236. 

 Snails with parsley, Caracoles con 



Perejil, 242. 



Snails as a plaister, 212. 

 Snails, when poisonous, 226. 

 Snails, when considered in season in 



Paris, 231. 

 Snails swallowed raw, a remedy for 



weak chest, 219. 



Snails and sheep's trotters for a con- 

 sumption, 214. 



Snails, smoked and dried, 244. 

 Snails from Soletum, 223. 

 Snails and black sope, a euro for 



corns, 212. 

 Snails eaten in Spain, not only by 



the poorer classes, 232. 

 Snails, Spanish method of eating, 



133. 



