180 THE MOLLUSK FISHERIES 



Soaking of any sort impairs the flavor of the clam, and for this reason 

 such a practice is to be deplored, but as long as the consumer is satis- 

 fied to take second-rate goods, this practice will continue, and it can 

 be stopped only by the united demand of the shellfish dealers. 



Shipment. — Second-hand flour and sugar barrels are used for the 

 shipment of clams in the shell, while kegs and butter tubs hold the 

 shucked clams. In winter clams can be skipped inland without perish- 

 ing; but hi hot weather they will spoil in a few days, unless iced. 



Maine Clams. — Massachusetts annually consumes many thousand 

 barrels of Maine clams. If the demand of the Boston market were 

 not partially met by the influx of Maine clams, the clam flats of Massa- 

 chusetts would be subject to a greater drain. 



Market. — The principal market for the clam industry of Massachu- 

 setts is Boston. Gloucester, Newburyport, Salem and Lynn draw part 

 of the clam trade of the north shore, but the greater portion goes to 

 Boston, whence it is distributed throughout the State. In recent years 

 shipments have been made from the Ipswich Bay region direct to New 

 York, Baltimore and Philadelphia. 



Price. — The price of clams is fairly constant, varying but little in 

 su mm er and winter. Naturally, this seems curious, when winter and 

 summer clamming are compared. The production in winter is much 

 smaller than in summer, which is due to (1) fewer clammers, because 

 of the severe work in cold weather; (2) less working days, as the 

 clammer is often unable to dig for weeks, and even months, and also 

 cannot work early or late tides, as in summer. In spite of this diminu- 

 tion of supply, the winter price is practically no higher. This is due to 

 a smaller demand in winter, as well as to the influx of the Maine clams 

 at this season. In summer there is an increased demand for clams, 

 caused by the arrival of the summer people at the seashore; and large 

 quantities of this shellfish are used by hotels, cottages, etc. This increase 

 in demand is enough to offset the increase in supply, resulting in a sta- 

 tionary price. 



The price varies as to the quality of the clams, whether soaked or 

 unsoaked, small or large, good or poor looking shells, and fresh or stale. 

 The average price as received by the clammer for clams in the shell is 

 75 cents per bushel; shucked clams, when soaked, 45-50 cents per 

 gallon. 



Arrangement of Towns. 



Owing to the peculiarities of the different localities, it has been 

 impossible to satisfactorily arrange the towns alphabetically. There- 

 fore, in order to present local comparisons, they have been arranged in 

 geographical order, starting at the northern boundary of the State. 



Salisbury. 

 Salisbury, the most northerly town hi the State, has a good clam 

 territory, very similar to that of Newburyport, though much smaller 

 in area. 



