OF MASSACHUSETTS. 



113 



Tin- Food Value of the 



The larire adductor muscle is the only part of the scallop which is 

 used for food at the present day, as the rest of the soft parts are con- 

 sidered non-edible. The adductor muscle occupies the center of the 

 shell and by reason of its conspicuous position has been given the name 

 of " eye " by the fishermen. Less frequently it is spoken of as the 

 "heart."' From the standpoint of the consumer and the retail dealer the 

 "eye" is the object of importance, and the word scallop is applied in 

 such a way that many people believe that the little white cube comprises 

 the whole animal. The " eye " can best be likened to the finished product 

 of manufacture as it passes into the purchaser's hands. Therefore, it 

 is to the advantage of the consumer to know (1) the amount of nutri- 

 ment of the scallop compared with other articles of food, both shellfish 

 and meats; (2) the effects of "soaking" scallops; (3) the amount of 

 \\-asie and the percentage of actual food in scallops from the different 

 localities in the Commonwealth. 



Food Value. As a food the scallop stands ahead of all the other 

 shellfish, containing much more nourishment than the oyster. The fol- 

 lowing figures are from the tables of Professor Atwater, rearranged by 

 C. F. Langworthy (14) : 



In the following table the scallop is compared with the chemical 

 analysis of various meats in their food stuffs. The figures f:>r the n 



