REPORT OF BUREAU OF INSPECTION. 1 13 



mixed and packed with it so as to reduce or lower or injuriously 

 affect its quality and strength." 



It is generally well known by clam diggers and dealers that 

 if clams are allowed to remain — if only for a few hours — in 

 fresh water, they will become considerably swollen and their 

 quality impaired, as soaking clams — as well as oysters — in fresh 

 water makes them plumper and larger, increases them in weight 

 and size and, therefore, the profits of the dealer, but does not 

 add to the value as a food product; and at their best, without 

 adulteration, clams as a nourishing food cannot be considered 

 of any very great importance and should be regarded as a con- 

 dimental substance. The principle of this process of floating 

 or soaking is, that a soft substance like a clam, having in its 

 composition a mineral salt, when brought in contact with fresh 

 water brings about a process of diffusion whereby water passes 

 through the cell walls, enters the cells of the clam, and the min- 

 eral substance is forced out ; consequently, the increased weight 

 and size by the addition of water at the expense of the natural 

 flavor. By the laboratory methods of analysis, it is not at all 

 difficult to ascertain whether or not clams have been soaked, 

 and clams opened under proper conditions, washed but not 

 soaked, show an analysis of free liquids not more than ten per 

 cent, and total solids not less than i8 per cent. A typical ex- 

 ample of an analysis for a sample purchased at a Portland mar- 

 ket, properly shucked and washed without soaking, showed free 

 liquids 6.45 per cent, and total solids 21.76 per cent. 



During the past season, as soon as a general sampling of clams 

 was commenced and the reports of analyses returned, it became 

 apparent that the method of dispensing clams needed more 

 thorough investigation, and an attempt was made to determine 

 the source of such supply and from what source this food pro- 

 duct was being supplied in its greatest quantity. An attempt 

 was also made to visit and inspect the premises of the wholesale 

 dealers and definitely determine their methods of shucking and 

 preparing their product for market. As a result, a very good 

 idea of the proportions of the clam industry in this state — and 

 the statistics concerning it — has been gathered. It was found 

 that during the past winter, from Pine Point, in the town of 

 Scarboro, aside from the clams that were dug in that vicinity, 

 approximately 5,000 barrels of clams in the shell were received 

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