158 ECHINUS. Class VI* 



They are the first dish in the famous supper of 

 LuciiUus* when he M^as made Flainen Marti- 

 aUs, priest of Mars. By some of the conco- 

 mitant dishes, they seemed designed as a whet 

 for the second course, to the holy personages, 

 priests, and vestals, invited on the occasion. 

 Many species of shell fish made part of the 

 feast. The reader will perhaps find some 

 amusement in learning the taste of the Roman 

 people of fashion in these articles. 



^c^fm", the species here described. ''" 



Ostrece crudes, raw oysters. 



Pelorid(£,-\ a soxioi My a, still used as a food 

 in some places. 



Sphondyli, a sort of Bivalve, with strong 

 hinges, found in the Mediterranean sea. Not 

 the gristly part of oysters, as Doctor Arhuthwt 

 conjectures. 



Patina Ostrearum. Perhaps stewed oysters. 



Pelorides. Balani nigri et albi >• two kinds 

 oi Lepades. 



Sphondyli, again. 



Glycymerides.'^ A shell. I suspect to be 

 the same with the Mactra lutraria of this 

 work. 



* Macrolius, as quoted by Arhuthnot. 



t Rondel. Testacea,p. 11. % Ibid. p. 13. 



