INDEX. 
199 
Pearl fisheries of Condatchy, Aripo, 
and Manaar, 60. 
Peai’l fishery at Bahrein, 60. 
Pearl fishery at Omagh, 54. 
Pearls found in the Apiysia, or sea- 
hare, 53. 
Pearls found in the oyster, scallop, 
cockle, periwinkle, etc., 53. 
Pearls like black muscades, 58. 
Pearl called the Sleeping Lion, 59. 
Pearl, largest known, 60. 
Pearl-lime, 61. 
Pearl mussels in Lochs Earn, Tay, 
etc., 54. 
Pearls in common mussel (Mytilus 
edulis), 53. 
Pearl necklaces and chains for the 
hands and feet worn by the Per- 
sians and Medes, 55. 
Pearls in Unio margaritiferus, 53. 
Pearls preferred to other orna- 
ments until the death of Maria 
Theresa, 57. 
Pearl oyster, Meleagrina margari- 
tifera, 55. 
Pearl called la Peregrina, 59. 
Pearl-shell snail. Turbo cornutus, 
115. 
Peasants near La Boehelle gather 
snails to send to America, 15. 
Pecten Jacobsens, 103. 
Pecten maximus, 100. 
Pecten opercularis, 97. 
Pecten varius, eaten in France, 99. 
Peignes, 101. 
Pelagia, the shellfish, 130. 
Pelagium, the juice, or colour, 130. 
Pellerinella, 99. 
Periwinkle, 134. 
Periwinkles mentioned by Athe- 
nseus, 135. 
Periwinkles, to boil, 137. 
Periwinkles in Brittany called 
Vrelin or Brelin, 135. 
Periwinkles, large consumption of, 
in London, 136. 
Periwinkles of various colours, 135. 
Periwinkles in kjokkenmoddings, 
137. 
• Periwinkles abundant in Scotch 
kjokkenmoddings, 33. 
Periwinkle, limpet, etc., found in 
the Irish oyster heaps, 83. 
Periwinkles sent to London from 
Belfast, 136. 
Periwinkles in the Orkneys, 136. 
Periwinkles sent from Southamp- 
ton to Jersey, 136. 
Periwinkle soup, 137. 
Periwinkles, to stew, 137. 
Periwinkles called whelks at Bel- 
fast, 135. 
Periwinkle, variety of form, 135. 
Perles barroques, 57* 
Petitepalourde,or Pecten varius, 99. 
Phasianella, or Venetian shells, 
117. 
Philoxenus the Solenist, 40. 
Pnoladidae, 156. 
Pholas used as bait, 161. 
Pholas collected at Dieppe for food 
and bait, 163. 
Pholas costata, a West Indian 
species, 163. 
Pholas crispata, 163. 
Pholas dactylus, 156. 
Pliolas, dried, recovers its lumino- 
sity when rubbed or moistened, 
lei 
Pholas sold in Jersey market ready 
boiled for eating, 163. 
Pholas, Normandy method of cook- 
ing, 163. 
Pholas, its perforating powers, a 
subject of discussion, 157. 
Pholas, its phosphorescence, 162. 
Pholas eaten raw in Spain, 163. 
Pickled oysters, 94. 
Pickled oysters for the London 
markets, Soyer’s recipe, 95. 
Pickling oysters in the Glamorgan- 
shire way, 94. 
Piddock, or clam, 156. 
Pilgrim offerings, 108. 
Pilgrims-rauschel, 101. 
Piigi’im scallop, Pecten Jacobaeus, 
103. 
Pincushions made of shells, 49. 
Pinna, Aufrere describes the col- 
lecting of the, 140. 
Pinna, British localities for the, 
138. 
