Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1891-05-08
THE SPONGE.
STRUCTURE AND GROWTH OF
THE WELL-KNOWN ARTICLE.
Natural Classifications Still Undeter-
mined-Where the Best Sponses
Are Grown-Preparing Sponges
1or Market-Choice Varieties.

A well known dealer in sponges, while
n the city the other day, spoke most in
:erestingy of the sponge and its growth.
"Naturalists,' said he, shave offered
to the world, at various times, many
theories as to the nature ofsponges. Some
have classed them with the vegetable
and others with the animal kingdom. 1
have given this matter ten years study,
having been engaged in the sponge bust
ness during that period, and l am pre-
pared TO make reliable and authentic
statements of the sponge itself and its
many peculiarities.
"When the sponge is brought up alive
out Of the sea it does not at all resemble
the sponge Of commerce. 1t is then sur
rounded by an outer skin, simple, un-
organized membrane, in which the pores
appear or disappear at the animals will,
cr--supposing that sponge has no will
owing to local environment. When
the sponge is cut open it is found to
somewhat resemble raw beef, and is in
tersected with canals and cavities, lined
throughout by a sticky, glutinou3
substance called 'sarcode,' of
grayish brown color and of
the consistency of treacle. This
the fishermen call the milk of the
sponge. By the peculiar properties
CT digestion and reproduction which it
possesses, it sustains the life of the ami
mai and propagates its species. The
saIcode is the only part of the sponge
that is alive, the flexible skeleton to
which it is attached being inorganic
Through the numerous exterior small
pores the surrounding water is drawn,
carrring with 1t the food Of the sponge
in tee form of particles of animal and
vegetable matters. This stream Of water
passes along the intersticial canals to the
innermost part of the sponge, thus pass
ing over large area Of the sarcode.
which constantly draws to itself the par
tlcles of matter to be presently digested.
The water is then taken up by similar
series Of canals, the minute vessels grad.
rally branching of into larger ducts, and
forced out through the osculg at the
surface. These latter are the larger
holes at the surface Of the sponge skelc.
ton. These vigorous movements are in.
duced by ciliary action; that is, the
movement in one direction of the tiny
flaments like eyc-lastes. 1t is believed
that the sarcode possesses a nervous
system, for at an alarm the pores close
and the processes Of inhalation and ir-
bibition cease.
"Propagation Of the different varieties
takes place in two ways-by the forma-
ton of gemmues, or by the division of
the creature. The little germule, which
is a yellowish capsule, floats ont of the
parent sponge and attaches itself to any
suitable ncighboring object, such as
stone Or rock, and here it grows, slowly
becoming larger by adding to that mar
velous skeleton which We daily use in
cur bath or at our toilet.
"The outer membrane in which the
sponge is found has to be removed soon
after the sponge is fshed If this be not
done, fermentation followed by speedy
putriiication sets in, and from being
tough and elastic it becomes soft and
fabby, and with the least pressure the
fermented juice Oozes out, giving off
most offensive odor. 1t is then no longer
of any use. The organic part of the
sponge, it will thus be seen, has to be
taken from it, shortly after it had been
taken from its bed. This has to be done
on the fishing grounds, sometimes long
before the boats return to port. As the
process is necessarily rude and incom.
plete, it has to be supplemented by a
more careful cleaning process when the
sponge is received by the sponge mer-
chant.
"The Mediterranean produces by far
the largest quantities and the best kinds.
They are found among the Greek and
Turkish Islands ald follow the North
Coast up to the Dlrdanelles and through
these into the Sea of Marmora, then down
the coast of Asiatic Turkey, Syria,
around the Island of Cypress, along the !
Egyptian Coast, with some exceptions,
past Tripoli and Tunis nearly us far as
Algiers. On the coast of Spain, France
and Italy sponges find no home. They |
are found on the Turkish side of the |
Large quantities are found in
the West Indies, Cuba, the coasts of
Florida and Mexico These kinds are all
cheaper than the Mediterranean. Sponges
are also found in the Red Sea, the Indian
Ocean and Australia, but they are not of
The species or good enough to pay for
ishing.
"The chief centres of the sponge COM
nerce to-day are London and New York,
Dut Venice, Trieste and Paris have each
n turn monopolized the chief part of the
market. The trade has undergone vari-
,us changes and received fresh impulses
If late years. The importation Of un-
anded Mediterranean sponges has de-
-eloped immensely. They were formerly
anded and valued by weight, but to-day
hey are almost altogefher sold in n nor