"... all the known species of edible shell-fish on our coasts are here described in succession, with the various modes of cooking them, This alone would make the volume of great use at a time when we are going to the uttermost ends of the earth for the sources of our food-supply [1884!],... when we add that the writer has collected from the most varying sources—from an “old M.S.” to the Bridgewater Treatises, and from Athenæus to the latest book of travels,—a mass of curious lore about shell-fish, their uses, and the mode of catching them in various parts of the globe, their medicinal properties, the popular superstitions about them, &c., it will be perceived that this is much more than a work on natural history plus a cookery-book. If the title were not too suggestive of dulness for such an amusing volume, one would feel inclined to say that “Encyclopædia of the Edible Mollusks” would be a suitable title. And when we examine the formidable list of works “referred to or consulted” at the end, filling with mere titles thirteen pages, we cease to wonder at the out-of-the-way information contained in the volume. "--from the book review in: Nature volume 31, page124, 11 December 1884.
Freeman, (British natural history books 1495-1900), 2320; not in Vicaire or Bitting.