Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1886-09-11

ashes, when the stones are piled OMIT
again. Over the hot stones mass OF
rockwell is piled, and the sight OF
line of walters with tubs OF CLAIMS be-
tween them running ut breaknecE
speed for the pile, forming circle
about il, and emptylng the tubs on
top with concerted effort. Is familiar.
Over the whole the canvas IS laid, sea-
weed is heaped, and 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 crit IN its belly, and when ii is
cutup it makes chowder not agreeable
to look al and so about two-thirdS 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 palatabie 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-hon7c he
would discover near the water an OLD
shed. Against the side facing HIM is
q huge pile of quahaug shells, and
through a slit that runs the whole
length of the shed quahaug shells are
! iiying out in a way At once mysterious
and startling. But behind the opening
/ is a bench, and at the bench are three
or four men open nc quahaugs for
/ chOwder, "cut-outs' they call them,
and few of the largest CLANS 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 hum
/ dred gallons of chowder make an aver
age course for a gOOd-sized excursion
party. Patent clam choppers chew
| ionrnecks 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-
ployed in turning them and taking
them out. Five barrels of flour pei
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
ioaves; butter is laid in store by the
half ton; and between twenty and
thirty walters are required to serve II
all up in the large dining hall.
The shells are about the only thing;
left after a well-organized excursion
party has attacked clam-bake. 1hest
are carted of and dumped on some
stretch of waste land. The accumu
lated shells of season of some eIghty
DAYS is considerable. They lie in the
sun until the following spring. Their
they are spread over the road, anc
prime roads they do make. The qua
haug shells make the best, and are
spread about the cottagers' highway
and in the more select" localities.