The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-07-11

actually be found.
This resulted in the discovery of
the beds of giant scallops. But be-
fore treating these let US look at an
example OF this effect OF water tenn
peratures. In making its oceano-
graphic studies the bureau of fisher
les sent a scientific man with the
coast guard boats that operate the
iceberg patrol OF the Grand Banks
on the route to Europe. This man
made the somewhat surprising dis
coyery that the cold waters that came
down out OF the north were full of
l life while the warm waters OF the
Gulf Stream were almost free from
\ it.
Reverse Conditions.
The conditions OF the world beneath
the waters seem to be the reverse of
those above it's surface. An iceberg
floating out OF the north is often fol-
lowed by swarms OF bird life and
other swarms of fishes. This Is due
to the fact that these waters OF the
north are full of that lowest form OF
life known as the diatom. They are
also alive with the, copepod, sort OF
sea flea. Upon these small creatures
live larger ones, and upon these stiN
others, until finally the whale is reach
ed. and even this monster sticks
closely to the cold waters. for there
its food is plentiful. The men OF the
bureau of fisheries observed the cut
ting up of giant whale in the girls
of which were found many tons OF
Icopepods that it had strained from
the water.
This same preference Of the crea-
lures of the sea for cold water holds
| In the case of the giant scallop. Pre-
viously it had been known to exist
only where the deep and cold waters
come close to the coast of Maine. As
|. soundings were taken far out from the
I shore IN waters that were CORE
spondsng1y deepa and cold, the big
scallop was again found. AS those
4 depths and those temperatures were
| followed south, the prize shellhsn
persisted until the belt of 1t was
i traced to point opposite Cape Hat
teras.
There is not one man in ten in the
4 United States who is familiar with
scallops as a food. 1t is frequently
encountered In the restaurants of the
Atlantic coast, but has not hereto
4 fore been shipped inland to any great
extent. The production has amounted
to but about 100000 gallons OF meat
a year which is not much. of supply
flor hundred million people.
Familiar TO EVeryOOuye
The majority of this meat was Of
1.-THE small or common scallop which
freouented the shallow waters on
Bong Island and the New England
coast. These were but four inches
across at most They are familiar to
almost everybody in the little. ian
like clam shell that is to be picked
i IN on most beaches, and the larger
varieties of which may be found IN
the curio stores tied together with
ribbons and for sale as souvenirs OF
excursions to the seashore.
The edible part of the scallop is
1.-THE muscle which holds the two por:
Itions Of the shell together. Wen. It
is captured the shell IS opened, me
muscle is taken out and the other
portions of the creature are discard
ed. The usual method OF preparation
| is to chop this meat up, to make 1t
Into balls the size of q marble and to
Icook these in hot grease. The con
census OF opinion is that the result is
a morsel of great deEcacy.
The giant 'scallop industry has here
ltofore been limited to the coast OF
Maine. There the fishermen have
captured 65 900 gallons OF meat each
season They go forth with great
dredges which are dragged along the
bottom and scoop up the scallops.
These dredges are very substantial
nets made up Of woven chain. They
are dragged along the bottom chiefly
4 by small power boats. After a run
4 of a mile the catch is pulled aboard
and the meat is taken out.
The meat in a single scallop OF
this sort Is sometimes as big as the
wrist and three inches long. Each
i scallop yields something like half a
pound of 1t. which means that 1t has
4 a food value about equal to that of a
small frying chicken.
Moves Around.
4 There is no other of the bivalves
4 that develops the peculiar meat value
Il of the scallop. It's popularity Is due
Ito the fact that, unlike It's fellows, 1t
lis not content to sit on the bottom OF
4 the sea, and spend it's life IN one
i spot. 1t develops the power OF loco
i motion. This locomotion is somewhat
il awkward and requires the expenditure
of much energy. 1t Is the expendi.
lture of this energy that develops the
muscles of the scallop which becomes
\ the source of food supply.
j When the scal1op wants to take q
Journey it merely opens its valves and
4 claps them together again with great
! energy. This forces the water from
between them and pushes the scallop
4 forward. 1t has no very effective rud-
/, Ider and its course Is somewhat err
4 ratio. A map of its journey would be
livery much in the form Of q rail fence.
4 Each change of tack indicates q new
IL oInet,te - ~ the va1Yaa EHTf this ser