Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1879-06-06
Pearls.

we do in an oyster country, there
may be a show of reason for posting
ones self in the natural history OF
that wonderful product of the bi.
valve.
What is said to be the true pearl
oyster is a native Of the tropical re.
gions, and yet the same natural pro-
cesses are constantly going on in
every oyster-bsd that tend to the
production of the gem. According
to ancient superstition, the pearl was
produced from the drops of dew
which the oyster swallowed at low
tide, q delusion which could only be
supposed to exist in the absence of
all scientific knowledge. In ten
thousand pearl oysters brought up
by the negroes who dive for them as
a means of making a livelihood, only
q few are ever found to contain q
pearl at all, while but a small num-
Der of these are of commercial value.
This fact has led naturalists to con-
clude that the true pearl is an excre-
scence, or, like unto what might be
termed in botany, a fungus growth.
Before proceeding any further, we
will digress enough to say, that it
may not be entirely uninteresting to
the Olympia Oyster Company to
know that experiments are now 60
ing on, having for their object the
determination of the question as to
whether or not any species of oys-
ter may be caused to produce "pearl
growth" upon the lining membranes
of the shell, known in science as
ndcre. 1t has been shown that if a
small pebble or particle of coarse
sand be introduced within the shell
Of young oyster, the animal at first
tries to expel the intruding mass,
and failing in this, it covers the peb-
ole with nacre, a fluid substance
which exudes from its body, gradu-
ally becomes white and hard, and in
the fullness Of time pearl is formed.
1t has also been found that if the
shell of an oyster be puHctured, the
occupant Immediately sets about de-
posting masses of n0cre around the
opening. In time, the aperture is
not only fast sealed up, but addi-
tional deposits of the nocrcous princi-
pie continue to be laid, one upon
the other, like the successive layers
of stratifed rocks. The finest pearls
being only simple carbonate OF
lime, the question has suggested
itself as to whether by chemical ma
nipulation, the gems could not be
produced at the behest of science.
SO far, however, no satisfactory re-
suits are recorded. On account Of
their lustrous beauty, pearls have
been highly priced from the earliest
ages, as ornaments worn in various
ways. Although not one of the
precious stones, the pearl is usually
rated next to the diamond as thing
of beauty and value. One of the
most remarkable specimens on record
is said to have originally existed in
Arabia. It was pear-shaped, be-
tween two and three inches in length,
and valued, according to the schedule
of prices, at no less than $500 ,00C
in gold. The requisites of a fine
specimen are size, tint, brilliancy and
form. The next in value is the
world-renowned Peregrina" once
thought to be the largest and most
magnificent pearl in the world. II
is about tue size of q pigeons egg
and was brought from Panama in
the year 1860 by a Spanish adven
turer. This pearl has been variously
priced at from $780, 900 to $500, 900
Many of the worlds best pearls are
at present to be found among the
crown jewels of France. The story
that Pliny tells about the pearl which
Cleopatra dissolved in vinegar and
swallowed, in order to Guido Antony,
her lover, in extravaganza, has gained
historic and worldwide reputation
bat the science of chemistry has
shown that the account is utterly
wanting in truthfulness. It is well
known that there is no acid that the
human stomach can bear without
fatal results, capable of reducing the
substance of n nearl The axamnla