192 



EDIBLE BRITISH MOLLUSKS. 



Conohyliated colour comprehended 

 Tarious shades of purple, 130. 



Consumption of the Apple or Vine 

 Snail in Paris, 17. 



Consumption of oysters in Ame- 

 rica, 81. 



Coutar, 14. 



Coque, 27. 



Coquilles de St. Jacques, 101. 



Cormaillot, or Percexir, 70. 



Cornets, or Corniches, 171. 



Corvins, or periwinkles, 135. 



Cotton wool injurious to pearls, 30. 



Coutoye, 41. 



Cozza di San Giacomo, 101. 



Crab found in Ostrea Virginica, 

 139. 



Crogans, Cornish name for limpet- 

 shells, 121. 



Cromlech, term, 120. 



Cromlech du Tus, 120. 



Crotalia or Castanet pendants, ear- 

 rings so called, 56. 



Cullis of mussels, 67. 



Cultivation of oysters on the 

 western coast of France, 77. 



Cup made of staves of turbo shell, 

 116. 



Cups and dishes of pilgrims, 103. 



Curried oyster atlets, 87. 



Curried oysters, 88. 



Cuttle-fish, or scuttle, 163. 



Cuttle-fish, description of, 164. 



Cuttle bones, 164. 



Cuttle bones brought to Liverpool, 

 164. 



Cuttles on the Sussex coast, 164. 



Cuttles very large in the Pacific, 

 168. 



Cuttle drowns a Sardinian cap- 

 tain, 168. 



Cuttle-fish eaten by the modern 

 Greeks, 165. 



Cuttle-fish taken on fishing lines, 

 164. 



Cuttle-fish, Italian recipe for cook- 

 ing, 175. 



Cuttle-fish, Jersey method of cook- 

 ing, 174. 



Cuttles, Spanish method of stew- 

 ing, 174. 



Cuttles or scuttle, Weymouth re- 

 cipe for cooking, 175. 



Cyprina Islandica, called the clam 

 in the Shetland Isles, 101. 



Cyprinidse, 42. 



Cytberea Chione or Venus Chione, 

 148. 



Cytherea Chione, specimens of, 

 from Plymouth, 148. 



Dail, gite or pitau, 161. 



Danes in the eighteenth century 

 eat snails, 12. 



Danish Kjokkenmoddings, 32. 



Danish Kjokkenmoddings, oyster- 

 shells in, 83. 



Dartmouth oyster bed, 73. 



Decoction of snails, Decoctum 



Limacum, 4. 

 . Decoction of snails against con- 

 sumptions (Decoctum Anti- 

 phthisicum), 5. 



Demoiselles, 16. 



Diampa, 121, 



Dijon method of keeping snails, 

 13. 



Dijon way of cooking snails, 25. 



Discovery of the ashes of St. 

 James of ComposteUa, 107. 



Distorted and deformed pearl mus- 

 sel shells often contain pearls, 

 54. 



Dog of Tyrian nymph, 129. 



Donas eaten on the French coast, 

 150. 



Donax cooked with rice at Malaga, 

 150. 



Donax, called cozzola in SicUy, 

 150. 



Donax and Psammobia used for 

 making sauces instead of cockles, 

 150. 



Donax trunculus sold in the mar- 

 kets at Naples, 150. 



Dredgers of W^liitstable, 72. 



Dreissena polymorpha, 62. 



Dress of Anne of Cleves, 57. 



Ducks fed on snails, 21. 



Diike of Bedford, arms of the, 

 104. 



Dutch oysters, 89. 



