THE MUSSELS. 709 



These thick-shelled bivalves disposed of, a large group of thin-shelled mollusks deserve 

 notice. Foremost among these are the Mussels, which are of several kinds. In Europe the Mytilus 

 edulis (which is not different from our common Black Mussel of both the east and west coasts) holds 

 an important place among sea-foods. In 1873 the mussel fishery of France alone was worth over 

 800,000 francs ($160,000). In that country they are regularly bred in inclosures of sea-water, 

 upon frames and hanging ropes constructed for the purpose, and many persons are employed. 

 In England, Scotland, Ireland, along the Mediterranean, in the West Indies, and along the whole 

 circumference of South America, edible species of one name or another grow. Our Mytilus edulis 

 is circumpolar in its distribution, and is excessively numerous at all rocky points suitable for its 

 growth. In New York it is pickled in large quantities and shipped throughout the interior of the 

 country. Its shells are extensively used by oyster-planters as a cultch upon which to catch young 

 Oysters, and when polished are made into paint-holders for artists and various articles of bijouterie 

 and personal ornament. The American Indians and the native New Zealanders used them as 

 tweezers in pulling out their beards. 



Mussels of a different sort are the Modiola plicatula, the Modiola modiolus, the MoAiola hamatus, 

 and Modiola capax; the first two are of the northern Atlantic, the third is more southern, and 

 the fourth a native of California. These are sometimes eaten, but are not considered so good as 

 the M. edulis. On the coasts of New Jersey and Long Island, however, incredible quantities are 

 gathered from the banks at the inlets through the outer beaches where they grow, and are spread 

 upon sea-shore farms as manure. In gathering this fertilizer a large number of vessels and men 

 find irregular employment at times when they would otherwise be idle. 



Another important bivalve in a commercial way is the Scallop, fisheries for which flourish in 

 Long Island Sound, Narragansett Bay, and elsewhere. Large fleets of vessels are engaged in 

 summer in dredging for these shell-fish. The powerful central muscle by which the animal opens 

 and closes its shells forms the edible portion, the rest being discarded. These white fragments are 

 to be seen piled upon platters or strung in strings as a constant delicacy in all our markets. The 

 common Scallop of commerce is the Pecten irradians. Years ago the very large species, Pecten 

 islandieus, an inhabitant of Eastern Maine and the Bay of Fundy, used to be obtained, and was 

 highly prized for its flavor, but it has long been too rare to serve any purpose other than as a 

 curiosity to conchologists. A more common and useful species, north of Cape Cod, is Pecten tenui- 

 costatus, which supplied the Indians with a culinary instrument, and is good food. 



" Scallop shells were formerly worn by pilgrims on their hat or the cape of their coat, as a 

 mark of their having crossed the sea for the purpose of paying their devotions at the holy shrine 

 in Palestine; in commemoration of which they are still preserved in the armorial bearings of many 

 families of distinction whose ancestors had performed that ceremony. Prom its use by cooks 

 now, this shell has given the name to ' scalloped' Oysters. In early times, when plates and drink- 

 ing- vessels were not so plentiful as they are now, the concave or hollow valve of the Scallop served 

 as a cup, and the flat valve for a plate. The idea has even been carried out by our pottery man- 

 ufacturers, and plates and dishes have been molded after the forms of bivalve shells. Eeticules, 

 needle-books, pincushions, and other articles are made by shell-dealers with the scallop shell." 



Of both the Scallop and the Mussel a special account will be given in another place, con- 

 sidering the value of each commercially. 



The fresh-water bivalves belonging to the large family of the Unionidw ought not to be 

 omitted in this review. To the raccoon, otter, muskrat, and many other mammals and birds, as well 

 as to the fishes, they are a steady source of food. Observing this, the Indians adopted them from 

 the earliest prehistoric times as edible, and enormous heaps of shells upon the banks of many 



