OYSTERS, CLAMS, AND OTHER MOLLUSKS 255 



better flavored. This gave him the idea which he 

 developed into a practical system of mussel culture 

 that is still in use. Walton drove rows of stakes into 

 the bottom, arranged in the form of a V, with its 

 apex pointing toward the sea. Branches of chestnut 

 or other trees were woven in and out between the 

 stakes. The seed mussels attached themselves to the 

 lower stakes. When they had grown to the size of an 

 ordinary bean, they were transplanted to other 

 higher bouchots or rows of stakes. Walton's ingenu- 

 ity is indicated by his arrangement of the rows of 

 stakes in such a way as to act as cultch for mussels 

 and also as a fish trap. 



In Europe, sea mussels are a popular food and are 

 eaten in the same way as clams. Fried mussels, 

 steamed mussels, mussel chowder, mussel fritters, and 

 pickled mussels are favorite dishes in France and 

 Holland. Raw mussels are also served on the half- 

 shell in the same way as oysters. 



On the Atlantic coast of the United States, mus- 

 sels are utilized principally as bait for fish and as 

 fertilizer. Some mussels are preserved by pickling 

 and canning. Canning mussels does not cause them 

 to shrivel; the canned product possesses an attrac- 

 tive appearance and a pleasing taste. 



Other Shell-Fish Industries 



In America, large quantities of squid, a small mol- 

 lusk of the devil-fish family, are taken for use as bait. 

 On the Pacific coast and in New York they are also 

 used as food. Some are sold fresh, but the bulk of 

 those sold for food are dried and exported to the 



