



22 SALT AND FRESH-WATER CLAMS. 










tribes which have left their records in the remains of their 
feasts. 4 
From an old book published in London in 1636, entitled 
"New England's Prospect," etc., it would appear that the 
squaw performed the hard work then, as now, and that, 1 
unimpeded with trailing skirt, she waded over the mud-flats | 
in search of clams for her indolent master. From this book 
we make the following extract, more quaint than elegant, 
describing the “kinds of shell-fish.” 
“The luscious lobster, with the crab-fish raw, 
e brinnish oyster, mussel, perriwigge, 
Whereby her lazy husband's guts she cramms.” 
The shells also came in good use as table utensils, and 
from a work published about the year 1676, entitled "New 
England's Crisis," by Benjamin Thomson, the prologue com- 
mences thus: 
“The times wherein Old Pompion was a saint, 
When men fared hardly, yet without complaint, 
On vilest cates, the dainty Indian maize 
Was eat with clamp shells out of wooden trays.” 
Thus much for its historical interest ; and now let us at 
once enter into an examination of the animal itself. A clam, 
as we find it in the market, does not certainly. present a — 
very inviting appearance. The two bluish white shells hold 
within an unintelligible yellowish mass, while projecting ; 
from one end is a wrinkled blackish lump, that upon being 
irritated withdraws within the shell, throwing out at the 
same time a stream of water, the shells meanwhile shutting 
together tightly. To appreciate the natural appearance of 
the animal, we must place it in its natural element — the sea- 
water. Be sure and get a dish long enough for its first 
stretch. A shallow pan twelve or fifteen inches in length 
will be sufficient. Having filled the pan with fresh sea- 
water and immersed our clam in it, we wait patiently, or 
leave it for a while, perhaps half a day; but finally the 





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