148 PEARLS AND PEARLING 



a fire is built under the vat. The fuel used is generally 

 dried drift-wood. In a short time the shells open and the 

 fork is used to throw them upon the shell sorting table, 

 shown in Fig. 37. The water which remains in the vat 

 is usually strained through a piece of wire screen to se- 

 cure any pearls or slugs, that might happen to be in the 

 water. During the process of "cooking out," the vat 

 should not get dry as it would ruin any pearls, baroques 

 or slugs that may be in it. It is not desirable to use much 

 water, however, as it requires a longer time to u cook 

 out" when too much water is used, although there should 

 always be enough to cover the bottom of the vat. The 

 shells must be allowed to cool gradually. Throwing cold 

 water on the hot mussels is liable to crack any pearl that 

 may be among them. 



The sorting table is usually about five or six feet long 

 by two and a half feet wide, with boards at the back and 

 ends to keep the mussels from falling of! the table. They 

 are usually made of cheap material and are high enough 

 to sort the shells conveniently. 



Experienced pearl hunters often find pearls before the 

 mussels are "cooked out," but some escape their notice, 

 so the cooked mussels are likely to contain pearls, ba- 

 roques and slugs. Great care is exercised in searching 

 the meats in order to save all valuable pieces. The clean- 

 ed shells are thrown over the table on the shell pile. In 

 examining the meat for pearls, the senses of sight and 

 feeling are used. Many valuable pieces may be seen, but 

 it is necessary to feel of the meats in order to find all of 

 the pearls, baroques and slugs. Nearly all pieces found 



