TELLINIDiE. 
151 
Mr. Damon informed me that this pretty shell is 
dredged during the summer months in Bantry Bay_, all 
the boats being then engaged in dredging sand and its 
contents^ for the farmers, who nse it as manure ; and 
that out of the heaps of sand, etc., formed on the quay, 
the Psammobia and other shells are collected. It is only 
a locally abundant species, but is generally diffused. 
Large richly-coloured specimens are found in Birterbury 
Bay, Connemara, and Cornwall, Devon, Dorset, North- 
umberland, Pembrokeshire, Firth of Forth, and the 
Channel Isles, are a few of the localities given by Mr. 
Jeffreys. 
Athenseus* states that Tellinidse were very common at 
Canopus, and abound when the Nile begins to rise, and 
that the thinnest of these were the royal ones, which 
were digestible and light. For fish-sauces, both the 
Psammobia and the Donax, or Wedge-shell (which be- 
longs to the Tellinidse also), might be substituted instead 
of cockles; and, indeed, a species of the latter, which 
with us is very rare, viz. Donax trunculus, is sold in the 
markets at Naples, and is said by Poli to be one of the 
best kinds of shellfish, both for making sauce and for 
seasoning small rolls of bread. Mr. Jeffreys adds that, 
according to Philippi, it is still esteemed a delicacy in 
the south of Italy, and in Sicily is called cozzola. 
It is also much eaten in Spain, and at Malaga is very 
common, and is cooked with rice. 
On the French coast the Donax is very abundant, 
and is eaten by the poor people, but always cooked. In 
German it is called stumpfmuscheL 
Spanish method of Making Fish Sauce. — ^ Scald the 
fish in boiling water, sufficiently to make the shells 
* Athen. Deipn. vol. i. bk. iii. c. 40. 
