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Encyclopedia Britannica - Main :: CLI-COM |
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COCKLE , in zoology , a mollusc (Cardium) of the class Lamellibranchia (q.v.). A very large number of species of Cardium have been distinguished by conchologists. Besides the common species Cardium edule, two others occur in Britain, but are not sufficiently common to be of commercial importance. One of these is C. echinatum, which is larger than the common species, reaching 3 in. in diameter , and distinguished by the presence of spines along the ribs of the shell. The other is C. norvegicum, which is also somewhat larger than C. edule, is longer dorsoventrally than broad, and is only faintly ribbed.The two valves of the shell of the common cockle are similar to each other, and somewhat circular in outline. The beak or umbo of each valve is prominent and rounded, and a number of sharp
The animal possesses two nearly equal adductor muscles. The edges of the mantle are united posteriorly except at the anal and branchial apertures, which are placed at the ends of two very short siphons or tubular prolongations of the mantle; the siphons bear a number of short tentacles, and many of these are furnished with eye-spots. The foot is very large and powerful; it can be protruded from the anterior aperture between the mantle edges, and its outer part is bent sharply forwards and terminates in a point. By means of this muscular foot the cockle burrows rapidly in the muddy sand of the sea-shore, and it can also when it is not buried perform considerable leaps by suddenly bending the foot. The foot has a byssus gland on its posterior surface.On either side of the body
belongs to the order of Lamellibranchia in which the gills present the maximum of complexity, the original
body
young
The common cockle is regularly used as food by the poorer classes. It occurs in abundance on sandy shores in all estuaries. At the mouth of the Thames the gathering of cockles forms a considerable industry, especially at Leigh. On the coast of Lancashire also the fishery, if it may be so called, is of consider-able importance. The cockles are gathered by the simple process of raking them from the sand, and they are usually boiled and extracted from their shells before being sent to market. The cockle is liable to the same suspicion as the oyster
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