MOLLUSCA 



57 



ered a luxury. What might be expected from scallop culture it is 

 difficult to say. 



Sea mussel, salt water mussel, Mytilus edulis, Fig. 40. The sea 

 mussels have for ages been an important article of diet in Europe, but, 

 for some reason, they have never become popular in America, though 

 the natural beds would supply large quantities at a low cost, and by 

 proper cultivation they might rival the oyster in importance ; Field (82) 

 summarizes his investigations upon the sea mussels as follows: 



"i. The sea mussel, Mytilus edulis Linnaeus, is not utilized as a food 

 to any extent in the United States outside of the vicinity of New York City. 



"2. As a food material it is superior to many articles which are com- 

 monly eaten. Scores of persons have pronounced it to be equal in flavor, 



PIG. 40. Edible salt water mussel, Mytilus edulis. X%. 



or even superior, to the oyster; it is easily digested, has a high nutritive value, 

 and is exceedingly abundant and general in its range. 



"3. Along most of our eastern coast the mussel is in season for food when 

 the oyster is out of season. 



"4. The mussel is well adapted to preservation. When canned or pickled 

 it will retain its natural flavor for months. 



"5. The mussel breeds at a prolific rate, it develops rapidly, requires 

 less special conditions for growth than the oyster, and may therefore be 

 easily cultivated. 



''6. The only difficulty in the marketing of mussels for food purposes is 

 that they spoil quickly after being removed from the water. It is necessary 

 to use them within 24 hours after they are collected or ptomaine 

 poisoning may result. To insure one's self against illness from eating them, 

 the mussels must be taken from water that is pure and subject to the constant 

 circulation of tidal currents. 



