FISHERIES OF THE UNITED STATES. ['4] 



further advancement is stopped as soon as the winter sets in. About tlie 

 middle of July or first of August following, when the scalloi^s are one 

 year old, the growth begins again, and is very great during the succeed- 

 ing autumn months. At this age they are marketable. The increase 

 in size after the first year is not very great, and scallops two and three 

 years old are not only difficult to find, but are worthless for market pur- 

 poses. It is the general impression among the fishermen that the ani- 

 mals see but one spawning season, and die during the succeeding winter. 

 Xodoubt theexcessive fishery has had itsinfluenceinproducingthisopin- 

 ion, and jirobably the scarcity of scallops two and three years old, is due, 

 to some extent, to the persistent search for those of a marketable age, or 

 those fifteen and eighteen months old. 



The method of conducting the fishery varies somewhat with the 

 locality, but is essentially as follows: The fishiug boats, especially in 

 Narragansett and Peconic Bays, which are the principal centers of the 

 industry, are usually cat-boats, small sloops, or sharpies, and are pro- 

 vij^ed with six, eight, ten, and twelve dredges or scrapes of the pat- 

 terns exhibited. These are put over from the sides and stern of the 

 boat, and towed aft^r her as she sails backward and forward over the 

 dredging-ground. As soon as a dredge is full it is hauled in and 

 emptied on the "culling" board, which extends across the boat, and 

 then put over again. The scallops are then separated from the other 

 matter brought up by the dredge. In calm weather smaller boats or do- 

 ries are employed, one man pulling and another tending the dredges, and 

 occasionally, in shoal and clear water, a dip-net with a long handle is 

 used. The best grounds for dredging are those where there is only a 

 thin layer of mud over the sand. The only part of the scallop that is 

 used is the great white abductor muscle, known to the fishermen as the 

 "eye" or "heart." This is extracted from the shell, the process being 

 termed "cutting out", by a dextrous motion, or rather combination of three 

 motions of the short knife of the opener. It is wonderful to witness tlie 

 extraordinary rapidity with which the " cutting out " is done ; but though 

 the process appears less fatiguing than oyster-opening, it is not so rapid, 

 the latter process requiring but two motions instead of three. In the 

 early part of the season a bushel of scallops will yield one-half gallon 

 of meats, but in December the animals have increased so much in 

 size, that a full gallon is produced from the same quantity. The "meats" 

 are packed in wooden boxes or tubs, and transported, if possible, without 

 ice, as contact with that article impairs the flavor. The trade is confined 

 principally to to the !New England States and New York markets. The 

 meat has afresh, sweetish, and somewhat insipid flavor, not usually ap- 

 preciated by the uneducated palate. It is seldom eaten raw, but is usu- 

 ally cooked, being fried or boiled ; some also are pickled. In addition 

 to its commercial importance, the Pecten irmdians furnishes food to 

 many important edible fishes, such as the cod and others ; it is also preyed 

 upon by all the carnivorous Gasteropods, and by the star-fish and crabs. 



