64 EXPERIMENT STATION RECORD. 



minutes. The clams then should be opened, drained and handled exactly the 

 same as raw opened clams. Natural clam liquid or juice may be sold as such 

 but can not be mixed with opened clams and the mixture sold as clams. The 

 solids and liquids of clams are quite constant. By laboratory methods it is 

 readily ascertained whether the above conditions have been complied with." 



The results of the examination of a number of samples of clams are reported. 



Data are also given regarding the examination of a number of samples of 

 oysters and of scallops. It is pointed out that the situation as regards oysters 

 "has steadily and markedly improved during the past five years," with refer- 

 ence to the proportion of total solids and total dry matter present. 



" Scallops as sold in the market consist of the large muscle that holds the 

 two shells together. The remainder of the scallop is thrown away as unfit 

 for food. There are two species of scallop, the giant scallop which is the one 

 that is fished in Maine waters, and the ordinary scallop of more southern 

 waters. . . . 



" The scallops grow in deep water and are obtained by dredging. The Maine 

 fishing grounds extend from Penobscot Bay east. As a rule the fishermen open 

 and ' cut ' their scallops the night of the day of fishing. As soon as the scallops 

 are ' cut ' the edible portion or muscle is put in a tub with salt water. They 

 are usually delivered to the shippers in this condition." 



The method of handling and marketing scallops is described. After weighing, 

 dealers usually wash them with fresh water, drain them, keep them in sea 

 water overnight (1 gal. to a 10-gal. bucket of scallops), then wash them again 

 in fresh water, drain them, and after draining ship them in bags placed in tubs 

 containing chopped ice. The shippers claim that the scallops are covered with 

 a slime and that it is necessary to wash them thoroughly in fresh water or else 

 the scallops will not keep. They also claim that this method of shipping is 

 better than shipping in vessels surrounded by ice. The results obtained in the 

 examination of scallops make it probable that " Maine scallops treated as out- 

 lined above would cany not less than 20 per cent dry matter in the scallops, 

 with an average higher than that figure." 



The food value of fish after cold storage {Jour. Amer. Med. Assoc, 62 

 (1914), No. 3, pp. 208, 209).— A digest of data in which it is pointed out that 

 although the possibilities of preserving fresh fish by the freezing process are 

 excellent, such processes " do not give a clean bill of health to animal tissues 

 removed from cold storage and exposed until sold or even kept iced in a common 

 refrigerator. Neither can spoiled food be adequately preserved by any method. 

 It is unfortunate that the efficiency of useful processes is sometimes impugned 

 by unjustifiable api^lications of it. This has been true of cold storage." 



Studies on the ripening and decomposition of meat, D. Ottolenghi (Ztschr. 

 Vntersuck. Nahr. u. Genitssmtl., 26 {1913), No. 12, pp. 728-758. figs. S).— On the 

 basis of physico-chemical and bacteriological studies of the changes which take 

 place in meat during ripening and the early stages of decomposition, the author 

 proposes a method for judging the relative freshness of meat. He regards the 

 method as simple, rapid, and adequate for the purpose, providing the results of 

 bacteriological studies are also taken into account. 



The slaughtering and meat packing industry {TMrteenth Census U. S., 

 10 {1913), pp. 331-353, figs. 2). — According to the classification adopted for 

 presenting the statistics of the Census for 1909, the slaughtering and meat pack- 

 ing industry includes wholesale slaughtering and meat packing establishments, 

 public abattoirs, and establishments making a specialty of manufacturing sau- 

 sage, but does not include the retail butcher business. The report distinguishes 

 three classes of establishments: (1) Those whose chief products are cured and 



