The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1885-10-16

ashes, when the stones are piled on II
again. Over the hot stones a mass OF
rockwell is - ed, and the sight o1a
line of walters with tubs OF clans BE-
tween them running Mt breakneck
speed for the pile, forming circle
about it, and emptylng the tubs on
top with II concerted effort, is familiar.
Over the whole the canvas is laid. sea-
weed is heaped. and a fragrant steam
arises from the pile. Twenty minutos
later the clans are ready for tue table,
The Rhode Island clam is. alas,
going out of use for chowder. 1t mas
too much grit in its belly, and when tits
cutup it makes a chowderno agreeable
to look at and so about two-thirds OF the
chowder clans are ~quahaugs-so 70
express it. Old-fashioned people say
they like the longneck clans better.
but the quahaugs are white ana clean
and palatable thus prepared, and OF
late years have come into general use:
If the visitor to Rocky point should
chance to stroll down toward tho
beach behind the laundry-honse no
would discover near the water an old
shed. Against the side facing him IS
a huge pile of quahaug shells, and
through n slit tina runs the whole
length of the shed quahaug shells are
flying out in a way at nee mysterious
and startling. But behind the opening
is a bench, and at the bench are three
or four men opening quahaugs o
chowder. ''cut-outs' they call them,
and Il few of the largest clans are also
cut out for the same purpose. The
9uahaug come from Edgartown. and
Il schooner brings two hundred orthree
hundred bushels of them every fort
nighl, which are emptied in a shed
where the water constantly flows over
them. Quahaugs grows close to
the surface of the mud and are raked
out the same rs oysters, or may be
''trod ont at low water. Three hun
dred gallons of chowder make an aver
age course for Il good-siZed excursion
party. Patent clam choppers chew
longnecks and littienecks INTO tidbits
i'll no time to put into caidron.
AS for fish, that is cut up and pack
cd on CRATES by the half ton in two
ovens. Clam cakes swim about and
fry in Il small pond OF melted lard on
top of u biz oven, and two hundred
pounds of liquid lard bubbling and
sizzling float the hundreds of cakes;
one man drops in the dough from a
huge tin dlshtul, and 4 second is en-
ployed in turning them and taking
them out. Five barrels of flour per
week represents the average consump-
ton OF clam cakes at a well-patronized
resort. For the other details of the
feast, melons and potatoes are bought
by the hundreds and carloads; bread
is baked by the hundred loaves in the
proportion of 500 white to $50 brown
~loaves; butter is laid in store by the
half ton; and between twenty and
thirty walters are required to serve it
all up in the large dining hall.
The shells are about the only things
left after a well-organizcd excursion
party has attacked Il clam-bake. These
are cartad off and dumped on some
stretch of waste land. The
lated shells of Il season of some eighty
days is considerable. They lie in the
sun until the following spring. Then
they are spread over the road, and
prime roads they do make. The qua
haug shells make the best, and are
spread about the cottagers' highways
and in the more select localit es.