THE ECONOMIC MOLLUSCA OF ACADIA. 
9 
The following table, compiled from the work of Dr. 
Atwater, will show the respective nutritive values of several 
of our Molluscs, that of beefsteak and salmon being added for 
the sake of comparison. 
Per cent, 
of water. 
Per cent, 
of 
nutrients. 
Protein. 
Fats. 
Carbo- 
hydrates. 
Mineral 
matters. 
Beefsteak, 
60. 
40. 
19. 
20. 
1 . 
Salmon, 
Oyster (0. Vir- 
63.2 
36.8 
22.6 
12.9 
1.3 
giniana.) 
Clam (Mya 
87.3 
12.7 
6.0 
1.2 
3.5 
2.0 
arenaria.) 
Quakog (V enus 
85.9 
14.1 
8.5 
1.0 
2.0 
2.6 
mercenaria.) 
Mussel (Mytilus 
86.2 
13.8 
6.6 
0.4 
4.2 
2.6 
edulis,) 
Scallop (Pecten 
84 2 
15.8 
8.7 
1.1 
4.1 
1.9 
irradians.) 
80.3 
19.7 
14.4 
0.2 
3.4 
1.4 
Other investigators have obtained results somewhat dif- 
ferent from these, which give to the Oyster a higher nutritive 
value. Its value as food depends very largely upon conditions 
not shown by the table, such as easy digestibility and the like. 
For these reasons it is good for invalids and is frequently 
prescribed by physicians. It will be noticed that the Mussel 
has a higher nutritive value than the Clam, and that in some 
respects both are better than the Oyster. 
Important as food-molluscs are to us, they were very much 
more so to the Indians who preceded us in Acadia. Every- 
where on our coast, where Molluscs are abundant, we find 
heaps of shells which were thrown from the doors of the 
wigwams when their contents had been removed. These 
kept accumulating for ages and in places are acres in extent 
and two or three feet in thickness. They consist, upon the 
southern coast, chiefly of Clam shells, but also Mussels, 
Whelks, Periwinkles, Limpets and the Scallop have been found , 
some of these perhaps carried in accidentally. Mingled with 
them are the bones of the principal Mammals of the region, 
and household or hunting implements, doubtless lost by their 
owners. These camping-places were occupied chiefly in the 
