FOOD FROM THE MOLLTJSCA AND EADIATA. 425 



and there are difficulties found in the way of rearing 

 them. 



Scalhps. — The common lid scallop {Pecten opercularis, 

 Lirm.) is much smaller than the great scallop (P. maximus) . 

 Scallops are found pretty generally distributed in all seas 

 and are much sought after for food. There are large 

 scallop beds off the Isle of Man, and at Weymouth the 

 trawlers dredge up about five bushels per week. 



Pecten varius is sent in quantities to the market of 

 Bordeaux. At Vigo P. maximus is the constant food 

 of all classes from Christmas to Easter. 



The scallop as seen in the fishmongers' shops, when 

 shelled, consists of a small creamy white cylinder, and it 

 is a great mystery to many how this can be a shellfish. 

 This is the only part of the scallop that can be eaten, 

 the "mouth," or rim, beiiig very bitter and pungent 

 when cooked. It has a remarkably sweet taste, much 

 like that of the flesh of crabs, and is highly relished by 

 many, though not considered particularly digestible. 



Scallops are not much eaten in England, although 

 occasionally seen in the fishmongers' shops. In America, 

 however, they are largely consumed, and in some 

 localities they are obtained in quantities by dredg- 

 ing. Unlike the clam or the oyster, which seem in- 

 capable of progressive motion, the scallop is a rover. 



When the tide is running fast and the water shallow, 

 it will rise from the bottom with open shells to the top 

 of the sea, squirt out the water contained between the 

 shells, and by means of the impetus given, and the force 

 of the tide, will swim a yard or so at every spring. 

 The motion is a laughable one, as the shells come 

 together with a snap that can be heard at some distance, 

 and the motion is zigzag instead of direct. 



In some seasons the moUusk is much larger and finer in 

 America than others. The catch is from twenty to a 

 hundred bushels a day according to the size of the boat 

 and the number of men engaged. From November 1st 

 till March, is the dredging season. The catch varies ; 

 thus in 1879 it was a light one, and prices at the 



