Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1886-09-18
ashes, when the stones are piled on IL

ashes, when the stones are piled on 1t
again. Over the hot stones a mass OF
rockwell is piled, and the sight OF
line of walters with tubs OF CLANS be-
tween them running ut breaknecE
speed for the pile, forming circle
about it, and emptyIng the tubs on
top with Il concerted effort, Is familiar.
Over the whole the canvas is laid, sea-
weed is heaped, and n fragrant steam
arises from the pile. Twenty minutes
later the CLANS are ready for the table.
The Rhode Island clam is, alas,
going out of use for chowder. 1t has
too much grit IN its belly, and when it is
cutup it makes a chowder not agreeable
to look at and SO about two-thrdS OF the
chowder CLANS are quahaugs-so to
express it. Old-fashioned people say
they like the longneck CLANS better,
but the quahaugs are white and 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 the
beach behind the laundry-honsc he
would discover near the water an old
shed. Against the side facing him is
a huge pile of quahaug shells, and
through 4 slit that runs the whole
length of the shed quahaug shells are
dying out in way at once mysterious
and startling. But behind the opening
is bench, and at the bench are three
or four men opening quahaugs Tor
chowder, "cut-outs" they call them,
and a few of the largest CLAIMS are also
cut out for the same purpose. The
quahaug come from Edgartown, and
"A schooner brings two hundred or three
hundred bushels of them every fort
night, 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
.'irod out" at low water. Three hun
dred gallons of chowder make an aver
age course for n goOd-sized excursion
party. Patent clam choppers chew
| iongnecks and littlenecks into tidbits
in no time to put into caldron.
AS for fish, that is cut up and pack
ed on CRATES by the half ton in two
! ovens. Clam cakes swim about and
fry in a small pond of melted lard on
| top of big 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 dIshiul, and second Is en-
ploycd 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 cart-loads; bread
is baked by the hundred loaves in the
proportion of 500 white to $50 brown
ioaves; 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 well-organized excursion
party has attacked clam-bake. These
are carted off and dumped on some
stretch of waste land. The accumu-
lated shells of n 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" localities.