PEEPACE. 
In- these days^ when attention has been so much di- 
rected towards the cultivation of the common kinds of 
eatable shell-fish^ it is surprising that the importance 
of certain others for food has been hitherto almost en- 
tirely overlooked. We understand the good qualities 
of oysters, cockles, and a few other kinds ; but some 
equally nutritious (which are universally eaten on the 
'Continent) are seldom, if ever, seen in our markets, or 
are only used locally as food, and the proper modes of 
cooking them are scarcely known. I have therefore 
endeavoured to call attention to all the eatable species 
common on our coasts, and also to those which, though 
not found here in abundance, might be cultivated as 
easily as oysters, and form valuable articles of food. 
M. S. Lovell. 
