FOOD VALUE OF SEA MUSSELS. 113 
As soon as they are cool enough to be handled, the mussels are shucked and the horny 
“beard” removed, the meats and liquor being preserved in separate dishes. 
While the liquor taken from the steam chest and that taken from the mussels 
during the process of shucking is filtering through a fine-meshed cloth, the mussel meats 
are packed in glass jars or bottles. The filtered liquor is brought to a boil and 2 ounces 
of salt are added for each gallon. The jars containing the meats are then filled with 
the boiling liquid and sealed. To insure complete sterilization, the sealed jars are 
placed in a steam chest and subjected to 5 pounds pressure for fifteen minutes. They 
are allowed to cool down slowly and when the temperature has fallen to about ioo° F. 
they are removed and set aside for future use. 
Persons wishing to can mussels for use in their own homes and who lack the facilities 
described in this process, may do so by modifying the method in the following way: 
After thoroughly cleaning the outsides of the mussels by means of a stiff-bristled brush, 
rinse them in clean water and place them in a large, closely-covered kettle with a little 
water covering the bottom — about one cup of water to each gallon of mussels. Place 
on the stove and bring to a boil, continuing the cooking for about fifteen minutes or 
until the top shells have opened. Pour out the liquor that has collected in the bottom 
of the kettle and preserve it in a separate dish from the mussels. Shuck the mussels, 
being careful to remove the byssus or horny tuft of threads growing out from the base 
of the foot. While the liquor is filtering through a fine-meshed cloth pack the meats 
in pint or half-pint glass jars of the ordinary household type. To each quart of the 
filtered liquor add one heaping teaspoonful of salt and bring it to a boil. Pour the 
boiling liquid over the mussel meats, filling the jars to the brim, and then quickly clamp 
or screw on the lids. The jars should next be placed in a large vessel, such as a wash 
boiler, containing boiling water, and left to boil for at least half an hour. At the end 
of this time the vessel with its contents should be removed to the back of the stove 
and allowed to cool. As soon as convenient the jars may be removed and the tops 
tested to see that they are sealed air tight. Treated in this manner, the mussels ought 
to keep for many months and preserve their natural flavor. When desired for use on 
the table they may be prepared according to almost any of the methods employed in 
preparing the fresh mussels for food. 
PICKLING. 
At the present time, in the United States, the pickling of mussels is the only form 
of preservation in use. As an article of trade they are known only to New York City 
and vicinity, one man supplying most of the demand with 400 gallons per day. They 
are eaten both by Americans and foreigners. The process for preservation by pickling 
involves the use of vinegar and spices in various proportions according to individual 
fancies. In my own experience I have found the following formula most satisfactory 
in results: 
48299° — Bull. 29 — 11 8 
