116 SOLEN. 



with their bodies protruding from their shells, in search 

 of food, but upon the approach of any one to disturb 

 them, they immediately shrink back, and sink into the 

 sand. They leave, on the top, a small dimple, which 

 marks their place, and betrays them to the fishermen. 

 A slight pinch of salt, laid upon their holes, is sufficient 

 to make them come to the surface; and this, though 

 often repeated, will always succeed. It has been as- 

 serted, however, as a remarkable fact, that if the animal 

 be once handled, and afterwards suffered to retire, it 

 can never be raised again by a similar application. 

 They contrive to move in their perpendicular direction 

 with great celerity, and this operation is effected by 

 means of their foot, which is fleshy, moderately long, 

 and nearly round. With this foot, the animal is able to 

 bore a hole in the sand, for the passage of its shell; but 

 the precise manner in which this is managed, though 

 described by some authors, is likely to remain a mys- 

 tery, while sand continues opaque, and Solens work in 

 the dark. 



These fish are eaten in Italy, in France, and some- 

 times in England. The Irish eat them during Lent. 

 They are collected in three different ways — by enticing 

 them to the surface with salt; by digging them out of 

 the sand with a shovel, or by striking them with a 

 bearded dart, while their necks are protruded in search 

 of food. 



It may be observed that the ancients, who were not 

 backward in discovering what was fit to eat, were fond 

 of Solens. Athaeueus directs them to be boiled or fried ; 

 or, what is still better, to roast them on live coals till 

 they gape. 



