Oysters and other Edible Mollusca. 147 



America, designed to improve the rapidity of their growth. 

 Like the "paires doubles" {Venus verritcosd) or clams of 

 the Mediterranean, they are never as delicate in flavour as 

 when freshly caught. In summer the consumption of 

 clams in the cities of New York and Philadelphia is very 

 considerable, much greater than that of the Mya arenaria. 

 Like the latter, sold in their natural condition or out of the 

 shell, they furnish many excellent dishes, the most esteemed 

 of which is clam chowder. Many persons eat the smaller 

 specimens raw ; and when flavoured with a few drops of 

 lemon juice, they are as palatable as the clovisses {Tapes 

 virgmea and T. decussatd) and the " paires doubles " 

 {VeitiLs verrucosa), which are the especial favourites of the 

 people of Marseilles. 



Whatever may be the value of soft clams as a means of 

 sustenance for the people along the coasts, they are still 

 more important to the fisheries of the country. The 

 Americans have for a long time been aware of the marked 

 predilection which many fish, particularly those of the cod 

 species, manifest for the flesh of clams, under whatever 

 form presented to them. 



Clams are used for bait, either alive or salted, accord- 

 ing as the fishery is on the coast or out at sea. Many 

 years ago it was estimated that 40,000 bushels of clams 

 were consumed in the preparation of salt bait, in addition 

 to large quantities used in a natural state by the coast 

 fisheries. 



Cockles, mussels, periwinkles, whelks, and other molluscs 

 are largely eaten for food in many countries of Europe. 



