PHOLADID^. — PIDDOCK. 
157 
after by the natives, and that three or four hundred 
canoes were met with near Draper^s Islands, in which 
the people were busily engaged in dragging up these 
shellfish; having made temporary huts by bending and 
entwining living branches of trees, besides occupying 
caverns in the rocks with their families during the fishing 
season. The shells were opened, and the fish having 
been taken out was dried in the sun. 
Youghal way of Cooking Sug ar -loons. —B qH them ; 
take them out of the shell, and eat them with a little 
butter, taking care to cut off the outside skin.”* 
Hampshire Method of Cooking Myadm.—'Wdt.^h the 
shells well, then boil quickly for a few minutes ; as soon 
as the shell opens, the fish is cooked. Do not them 
boil longer, as it makes them hard, and spoils the fla- 
vour, A little vinegar and pepper can be added as a 
relish. 
Fam. PHOLADID^. 
Pi/OLA^.^PIDDOCK. 
Pholas dactylus, Linnseus. Piddock. — Shell equi- 
valve, oblong-ovate, gaping chiefly anteriorly, inequila- 
teral, thick, white exteriorly and inside polished ; exterior 
covered with longitudinal furrows and concentric stria, 
with sharp radiating spines; no hinge; beaks hidden 
with callosities ; a flattened spoon-shaped tooth, which 
curves forward, in each valve ; accessory valves four in 
number. 
The perforating powers of the Pholas have for a length 
of time been a subject of discussion amongst naturalists, 
* Miss Ball. 
