l6o MAINE AGRICULTURAIv EXPERIMENT STATION. 



contact with the clams, as has been done in t!ie past, results in 

 a swelling of the clam meat in a manner simila*- to tie results 

 obtained from the floating of oysters, and results in fraud, and 

 dealers and producers are warned that prosecutions will be 

 commenced in all cases where evidence is obtained that the 

 clams have been soaked or adulterated in any ^\•ay. 



The same cautions which have been given in regard lo oysters 

 apply in the handling of clams. Written guarantees should be 

 obtained from the people from whom these goods are purchased. 

 Water should not he sold as clams. Ice should not at any time 

 be placed in the receptacle in which clams are stored. That the. 

 floating or soaking of clams with the resulting adulteration can 

 be detected has been clearly demonstrated by samples opened 

 and examined in this laboratory. 



Apparently none of the samples of clams reported in the 

 following table are free from adulteration. The best sample of 

 all. No. 10259, does not contain as much dry solid matter as 

 unadulterated, unsoaked clams contain, and this sample does 

 contain more free liquids than should be present. The amount 

 of free liquids in the clams can practically be regulated at will 

 by the dealer, and there is no excuse for selling water as clams. 



Among the samples of clams reported there is not one which 

 does not contain much more free liquids than the best oysters 

 which are reported, and there is not one which contains, the 

 amount of total solid matter which unsoaked clams should 

 contain. It is the intention to have the inspectors obtain sam- 

 ples of clams during the coming season, and in all cases where 

 there is evidence of adulteration and fraud hearings will be 

 appointed and prosecutions commenced. 



The results of the examination are given in the table on 

 page 163. The free liquids and the dry solids were obtained 

 in the same manner as with oysters. 



