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Ch. 12: Pearls

Ch. 12: Pearls Page of 364 Ch. 12: Pearls Text size:minus plus Restore normal size   Mail page  Print this page
236                       GEMS AND PRECIOUS STONES IN THE
uncleaned. He has paid some attention to pearl-collecting, and has never observed more than one in a shell. He instances one as large as a small hazel-nut. A few found by him were really finer in color than those from the West Indies, although not so regular in form. The principal shades are canary, salmon-pink, pink, and pure white. The value of none was over $50. Conch pearls from the West Indies have occasion­ally been observed half an inch in length and of very fine quality, and are sometimes worth $1,000 apiece; yet the taste for pink pearls is on the increase, although for years the de­mand has been somewhat limited in the United States. A necklace of these pearls valued at $4,000 has been collected, which is worthy of mention.
The pearls of the queen conch vary in color from a rich yellow to a yellowish-brown shade, and if anything are more highly polished than those of the Strombus gigas, or pink conch. Cassis cornuta, C. tuberosa, C. Madagascarensis, C. rufa, also contain pearly concretions, varying from yellow to brown, somewhat similar to those from the common conch, but no large ones have as yet been observed.
The Abalone (Haliotis or Ear-Shell), the principal species of which are Haliotis splendens and Haliotis rufescens (called ormer in the Channel Islands, fuh-yu in China, awabi in Japan, and abalone in California), also secretes pearls. (See Illustra­tion.) The nacreous portion of the shell itself is used for ornamental purposes, such as buttons, etc., and surface orna­mentation in lacquer work, papier-mache\ etc. The mollusk itself, called "mutton-fish" by the New Zealanders, has long been known to the Indians of the Pacific coast as a valuable article of food, and it is much sought after by the Japanese and Chinese for the same purpose. The former take only the very smallest fish, and eat them when freshly caught with cayenne pepper and vinegar, while the Chinese seek out the largest, and eat them only after they have been dried.1
The fishing is conducted at low tide, the principal grounds on the coast being along the Catalina and Santa Rosa Islands, in the Santa Barbara Channel, and from Monterey to San
1 From an article on this subject by Charles R. Orcutt.
Ch. 12: Pearls Page of 364 Ch. 12: Pearls
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