144 Our Food Mollusks 



landed, and hurried to all parts of the country in a fresh 

 condition. In former years there was little organization 

 in the preparation and distribution of raw oysters, and 

 because they soon became spoiled, they were not shipped 

 far from the shore. 



Any one who has attempted to open a living oyster, 

 appreciates the task of the professional shucker. The 

 thin edge of the shell often cuts like a knife. Even 

 leather gloves afford slight protection, being cut to shreds 

 in a short time. The most successful covering for the 

 hand that holds the oyster in shucking, is a thick woolen 

 mitten. In spite of every protection, the shucker's hands 

 are always covered with cuts. 



When a living oyster is handled, its adductor muscle 

 draws the valves of the shell together with such force 

 that prying them apart is impossible. More than that, 

 the valves fit together so nicely that there is no space 

 into which a knife blade may be inserted. The only 

 thing to be done is to break off the edges of the shell 

 enough to allow a blade to enter, and it is so ex- 

 tremely tough that a blow from a hammer is required 

 to accomplish it. The oyster is then held with the flat 

 valve uppermost. A quick side cut severs the muscle 

 from the upper valve, which is thrown off. Another 

 cut frees the " meat " from the deep lower valve, from 

 which it is thrown into a receptacle of some kind. The 

 knife used possesses a blade that is rounded at the tip, 

 and cuts on both edges, but is not kept sharp. The handle 

 is of wood or iron. The swiftness and dexterity devel- 

 oped by an expert shucker are little less than marvelous, 

 but the work is always hard and disagreeable. 



The " meats " are washed, measured, and quickly 

 packed for shipping. At Baltimore and some other 



