FOOD FROM THE MOLLUSCA AND EADIATA. 433 



Mussels and whelks are sold in large quantities at 

 Birmingham, but no cockles. 



The quantity of mussels consumed in Edinburgh and 

 Leith is about ten bushels per week, " say for forty weeks 

 each in the year," in all 400 bushels annually. Each 

 bushel of mussels, when freed from all refuse and shelle'd, 

 will probably contain from three to four pints of the 

 animals, or about 900 to 1,000, according to their size. 

 Taking the latter number, there will be consumed in 

 Edinburgh and Leith about 400,000 mussels. This is a 

 mere trifle, however, compared to the enormous number 

 used as bait for all sorts offish."* At least 50,000,000 

 or 60,000,000 must be so used on various districts of the 

 British coast. 



From Lynn, in Norfolk, in the winter of 1873-4, 2,480 

 tons were sent to market ; in 1874-5, 445 tons ; and in 

 1875-6 about the same quantity. There are sixteen bags 

 or thirty-two bushels in a ton, and each ton is worth 

 about £1. The average value, therefore, of the mussels 

 of Lynn Deeps is about £3,400 a year. 



During the year 1884, there were delivered at Bil- 

 lingsgate Market 16,531 tons of shell-fish, exclusive of 

 shrimps, &c. 



Shell-fish are present in enormous quantities in Ice- 

 land, especially the mussel (Mytilus edulis), which is so 

 abundant that its shell might supply the whole island 

 with lime ; at present they are only used as bait. 



Some of the fresh- water mussels ( Unios) are eaten in 

 the south of Europe, either roasted in their shells and 

 drenched with oil, or covered with bread crumbs and 

 scalloped. 



Other Mollusca. — On the coasts of France the people 

 eat as food Cardium edulis, Donax anatinum, Lutraria 

 eompressa, Mya arenaria, Pholas daetylus, Solen vagina, 

 Venus decussata, Pecten varians. Turbo littoreus, Patella 

 vulgata, Petunculus sp., and Echini. These varieties may 

 be kept alive for from two to four days. The only 



• Forbes and Hanley, " British Mollusca,'' vol. ii., p. 174. 

 FF 



