142 EDIBLE BRITISH MOLLUSKS. 



and again spread upon the table to dry; and, when 

 thoroughly dried, it is drawn through a wide comb, and 

 afterwards through a narrow one. These combs are of 

 bone, and resemble hair-combs. The silk thus combed 

 belongs to the common sort, and is called extradente ; 

 but that which is destined for finer work is again drawn 

 through iron combs or cards, called scarde. It is then 

 spun with a distaff and spindle, two or three threads 

 of it being mixed with one of silk; after which they 

 knit, not only gloves, stockings, and waistcoats, but 

 even whole garments of it. When the piece is finished, 

 it is washed in clean water mixed with lemon-juice ; 

 after which it is gently beaten between the hands, and 

 finally smoothed with a warm iron. The most beauti- 

 ful are of a brown cinnamon, and glossy gold, colour. 

 A pair of gloves made of the pinna silk may be seen in 

 the British Museum ; and in the International EKhibition 

 some articles made of it were exhibited in the Italian 

 Court, viz. a large shawl, gloves, and specimens of the 

 thread in skeins. 



As an article of food, the pinna is nearly as good as 

 the scallop ; and Plutarch tells us that Matron, the pa- 

 rodist, speaks of it as forming one of the dishes at an 

 Attic banquet, saying — ■ 



" And pinnas sweet, and cockles fat were there, 

 WMcIi the wave breeds beneath its weedy bed." 



Indeed, if we may judge from the number of times 

 Athenseus mentions it amongst the various eatable shell- 

 fishes, it formed a favourite article of food amongst the 

 ancients, and was highly prized by them, — as it is at 

 Naples in these days, where it is considered a recherche 

 morsel, and too expensive for the poor people to indulge 

 in. It is of greater value for its byssus than for the table. 



