392 The Co7nme7^cial Prodztds of the Sea. 



portions is, while in vigorous life (as when just removed 

 from the water), a certain shade of bronze, brilliant but 

 evanescent, which is not easy to describe, but very easy to 

 be recognized by the experienced fisher. By this means a 

 man well used to the work will, with great certainty, pick 

 out from a boat-load of living oysters at least 75 per cent, 

 of those which contain pearls. 



In the Pacific, all oysters are opened with a knife, 

 which, if carefully performed, is the best plan. The best 

 instrument for this purpose is a common table-knife of 

 good steel, ground thin until the blade is flexible, and 

 fitted into a stout handle. A skilful operator will open a 

 ton of shells in an ordinary day's work, and not miss the 

 pearls if there be any. It cannot be done rapidly without 

 frequently cutting the hands (sometimes seriously), as the 

 edges are as sharp as glass. But men working for them- 

 selves, with a prospect of considerable gain, do not mind 

 such accidents. The excitement is like that of gold-mining. 

 White men, well up to this work, will never (if they can 

 avoid it) allow valuable shells to be opened by any other 

 hands than their own, as the natives are sure to steal them 

 if they have an opportunity. 



When the shells are landed, the usual custom of the 

 fisherman is to sort them into two piles, such as he sup- 

 poses to contain pearls to be opened by himself, the rest 

 by the natives. The empty shells ought to be at once 

 placed under a shed, to protect them from the rays of the 

 sun, and so preserve their beautiful colours. In hard times 

 it is usual for men to eat the animal which comes out of 

 the pearl shell, cooking the residue in an oven of stones, 

 and then drying them in the sun ; but they are coarse, 

 rank, and disagreeable as food, though perfectly wholesome. 

 The pearls are usually lodged in the rong muscle of the 



