PLATE LXXXIV. 



ticular kind seems to be that he mentions, 1. 8. c. 39. TJiey propa- 

 gate very much, and their spawn is. very minute. 



" Varro is scarcely to be credited, when he says, some would 

 grow so large, that their shells held ten quarts. 



" They were also fed and fattened in large pots or pans, stuck 

 full of holes to let in the air, and lined with bran and sodden lees, or 

 vegetables. 



" They are yet used as food in several parts of Europe, more es- 

 pecially during Lent, and are preserved in flews or escargotoires, 

 now a large place boarded in, and the floor covered with herbs, 

 wherein they nestle and feed- 



u In Italy, in many places, they are sold in the markets, and are 

 called Bavoliy Martinacci and Gallinelle ; in many provinces of 

 France, as Narbonne, Franche Comte, &c. and even in Paris. They 

 boil them, says Lister, in river water, and seasoning them with salt, 

 pepper, and oil, make a hearty repast. 



** This is not indigenous, or originally a native of these kingdoms, 

 but a naturalized species, that has throve so well, as now to be found 

 in very great quantities. It was first imported to us from Italy about 

 the middle of last century, by a scavoir vivre x or epicure, as an article 

 of food. Mr. Aubrey informs us, it was a Charles Howard, Esq. 

 of the Arundel family, who, on that account, scattered and dispersed 

 those snails all over the downs, and in the woods, &c. at Albury, 

 an ancient seat of that noble family, near Ashted, Boxhill, Dorking, 

 and Ebbisham, or Epsom, in Surrey, where they have thriven so 

 much that all that part of the county, even to the confines of Sussex, 



