102 
EDIBLE BRITISH MOLLUSKS. 
various parts of our coast, but T am told that tons of 
scallops and periwinkles are sent yearly from Brading 
harbour, in the Isle of Wight ; but the greatest supply is 
from Holland. They are sold at 2s. per dozen, and are 
chiefly sought after for the shell. There are large scallop 
beds off* the Isle of Man. At Vigo, Pecten maximus 
is the constant food of all classes from Christmas to 
Easter, after which it is only eaten by the very poor 
people, and there it is known by the name of Beira. In 
Andalusia it is called Rufina. 
The French call the scallops peignes, coquilles de St. 
Jacques ; also, grosille, grand^ -pelerine, gofiche, or pa- 
lourde,^ and the name for them in German is Jacobs- 
muschel, Pilgrims -muschel, and Kamm-muschel. At 
Tarento, the fishermen call this shell Concha di San 
Bialogo, and in other places, Cappa di San Giacomo, 
and consider it a great delicacy ; and formerly it grew 
so large there, that Horace says : — Pectinibus patulis 
jactat se molle Tarentum.^^f According to Poli, the 
Neapolitans call it Cozza di San Giacomo, and the Ve- 
netians Cappa Santa. In Youghal these mollusks are 
known by the name of kirkeens, or kirkeen thraws ; an- 
other Irish name for them is Sligane-mury . In Scotland, 
scallops are often called clams, and are used as bait for 
the white-fish lines, but other shells are called clams ; 
amongst them is Pholas dactylus, which is generally 
used by us as bait, though eaten in France and in the 
Shetland Isles the large Cyprina Islandica is the clam. 
A species of My a, eaten by the natives of the Zaire or 
Congo River, is stated by Mr. Fitzmaurice to resemble 
what is usually called the clam in England ; and at 
Jeffreys, ‘British Conchology,’ vol. ii. p. 74, 
t Aufrere’s Travels. J ‘ Book for the Seaside,’ p. 84. 
