Official Inspections 95. 



25 



Table shoiving liquids and dry matter of clams opened raw 

 compared with clams dipped for two minutes in boiling salt 

 water and boiling fresh water before opening. 





Source of Clams 



Opened Raw 



Dipped in Hot 

 Salt Water 



Dipped in Hot 

 Fresh Water 



m a 



"3 

 3 



2 

 O 

 GO 



to 



"3 

 3 



aj 

 '2 



O 

 02 



m 



"3 

 3 



2 

 O 

 02 



11079 

 11080 

 11081 



North Haven "Kock" 

 North Haven "Mud" 



% 



53.2 

 46.7 

 40.9 



% 

 21.2 

 19.8 

 22.4 



% 



58.1 

 45.8 

 40.2 



% 



19.8 

 19.2 



20.7 



% 



59.2 

 50.8 

 54.0 



% 



19.7 

 18.6 

 20.4 









Table showing composition of clams from different flats. 

 First sample was dug without washing in fresh water. Second 

 sample washed in fresh water after shucking. 



02 n 







Free 

 Liquids 



Solids 



Salt 



■ 



19604 



Dug in creek below western division track 



Unwashed 



16.56 



21.08 



' 1.74 



19605 



of B & M 



Washed 

 Unwashed 



6.68 

 10.56 



18.95 

 21.95 



1.60 



19606 



Dug on sand spits below the western divi- 



ft 



1.99 



19607 



sion track of B & M 



Washed 



8.00 



' 21.88 



1.60 



19608 



Dug in part of flats known as battle 



Unwashed 



16.61 



19.89 



1.71 



19609 



ground above western division tracks 



Washed 



9.90 



18.02 



1.37 



19610 



Dug in part of flats known as James' 



Unwashed 



13.27 



18.87 



1.28 



19611 



point above track of western division of 

 B & M 



Washed 



9.62 



17.42 



1.30 



