OF MASSACHUSETTS. 89 



ment separates the "eye" from the shell and casts it into a gallon 

 measure. Frequently the last two movements are slightly different. 

 The faster openers at the second motion merely tear off enough of the 

 rim to allow the separation of the " eye " from the shell, and on the 

 third movement cast the " eye " in the measure, while the shell with 

 its adhering soft parts is thrown into the refuse barrel. These last 

 two motions can hardly be separated, so quickly are they accomplished. 



(5) " Soaking." The "eye" is then usually put through the fol- 

 lowing course of treatment before marketing; the treatment is what 

 is familiarly known as " soaking." It has been noticed that whenever 

 salt water products are allowed to soak in fresh water, an increase 

 of bulk is found. This is due to a change, called osmosis, which causes 

 the swelling of the tissues. The " eye " can be increased, by the process 

 of osmosis, to a gain of more than one-third its natural size; that is, 

 4^/2 gallons of scallop " eyes " can be increased to 7 gallons by judicious 

 "feeding" with fresh water. Also, a change has taken place in the 

 scallops after a few hours* soaking. No longer do we find the poor 

 yellow-colored small " eye " of the freshly opened scallop, but a beau- 

 tiful white, plump " eye," which at once tempts the purchaser. While 

 these changes have added to the salable properties of the scallop by 

 beautifying its appearance and increasing its size, the scallop has lost 

 much of its sweet flavor and freshness. 



Practically every scallop sold in the markets or shipped from any 

 scalloping center is soaked, as the "soaking," if not already done by 

 the fishermen, is administered by the retail dealers. There are scallopers 

 who are ready to ship the unsoaked scallops at a proportionate price 

 the moment the market demands them ; but the consumer, through ignor- 

 ance, demands the large, nice-appearing " eyes," and thus unwittingly 

 favors the practice. However, as long as pure water is used and other 

 sanitary precautions taken, no actual harm may arise from soaking 

 scallops. 



Two methods of swelling scallops are in use. When the scallops 

 are shipped in kegs, which usually contain 7 gallons, the following 

 method is applied : 4% to 5 gallons of " eyes " are placed in each keg, 

 and are allowed to stand over night in fresh water; in the morning 

 before shipment more water is added and the keg closed, and by the 

 time of arrival to the New York or Boston market the scallops have 

 increased to the full amount of 7 gallons. 



The second method of "soaking" is slightly more elaborate. The 

 eyes are spread evenly in shallow wooden sinks 5 by 3 feet, with just 

 enough fresh water to cover them, and left over night. In the morning 

 a milky fluid is drawn off, and the " soaked " scallops are packed for 

 market in kegs or butter tubs. 



(6) Shipment. The kegs in which the scallops are shipped cost 

 30 cents apiece, and contain about 7 gallons. A full keg is known 

 as a " package." The butter tubs are less expensive, but hold only 



