with Hand. The* shells are mote difii
cuiktoopeu than those of the other
species. Some are quite large, The
average size being at least four inches
across the widest part. And the two
valves before opening measure not less
than 2$ inches through. The meat is
pure white and very delicious
If is upmi the «ixi lemma giganteus
however that we depend f« r out m *i»
ripply. They »rw sometimes ail'd
in'i.i t'Unid as they burrow into the
mul ami live in what would seem
)i:<**co’oniea Ui|ij!inj{ them in turn'll
li «e di‘X£llt£ potiihies, and they live
in shallower water than the basket
o «(»Ule. ami hence are more easily »• -
eiirred. Their shells are smooth and
rather ^rrtiy in color on the outside,
a id white inside. The annual itself
fills thw* shell Unlike the cardium
eorhis it is furnished with siphons
with which it can pro pull itself. The
no* it is not quite as tasty either as
that of tb*1 basket cock le.
Th« serrtpes gmnlm.dtcus is often
f md on ther-i fs in little pools left
by the receding tide Us shi ll is
s n >oth, rather brittle and of a dull
lavender color. In structure it is
lik" the cardiutn corbis.
rhe siliqwa pa tula or rnz r clam on
the* oth**r bn d has b *th a foot and
niphoui and can burrow into thesatid
vf*ry rspidl v T.n»v are bv far the
im »st Height after, but unfortunatly
1 i.. r** have been but few birds « f them
d. h -..v* r- d in thin vi» ini' \ .
Ordinarily w« 140 claming in the
f.\ ning at the time of new moon nr
full m on v. Inn the tides are lowest,
m • 1 : bring home sack a full. The
dnim *r- then put in barrels and
« » » r*d > iUi water into which some
Hue eonnneal has been mixed. The
clams take in the eorumeal and work
out the sawl that is in them. We call
this fattening the clams. The pro
cess takes about twelve hours. The
clams are then opened, cleaned,
ground up w ith a food chopper, sea
soned with salt, pepper and a little
onion, packed in jars and cooked for
three hours
Then* ire >i number of most appe
tizing ways of serving these clams,
Much #4*« chowder, soup, fries, fritters,
pies or M( mi Hoped. Any of which are
very delicious we think.
A part of the shells are crushed for
grit for the chickens, the rent is burn
ed for lime and put on the fields anil
gardens. A portion of the refuse is
given to the chickens the remainder
goes into fertilizer for the garden, so
ihere is practically no waste and veiy
little expense in this enterprise.
Aside from clams and tish the sea
also furnishes our table with mussels
and sometimes with crabs. The mus
sels are found m great numbers on t he
reefs and can he gotten anv time the
tide is low, if the weather is suitable
for gathering them. In flavor they
are much like oysters and can he
served in the same ways The mus
sel season is also the same us that of
oysters.
We should have mentinned in our
taut issue the departure of George and
Jacob L«>e. Their father lives on
Afognak Island, and has married a
gain and was an xioua to have his twin
boys with him once more. Though
t wins George has never caught up to
Jacob in si/e but looks at least two
years younger. They lived about ten
years at. the Orphanage and from all
accounts are very happy in their new’
surroundings