“Branch Mollusca,” Conseil said, “class Acephala, order Testacea.”
“Correct, my scholarly Conseil. Now then, those Testacea capable of producing pearls include rainbow abalone, turbo snails, giant clams, and saltwater scallops—briefly, all those that secrete mother-of-pearl, in other words, that blue, azure, violet, or white substance lining the insides of their valves.”
“Are mussels included too?” the Canadian asked.
“Yes! The mussels of certain streams in Scotland, Wales, Ireland, Saxony, Bohemia, and France.”
“Good!” the Canadian replied. “From now on we’ll pay closer attention to ’em.”
“But,” I went on, “for secreting pearls, the ideal mollusk is the pearl oyster Meleagrina margaritifera, that valuable shellfish. Pearls result simply from mother-of-pearl solidifying into a globular shape. Either they stick to the oyster’s shell, or they become embedded in the creature’s folds. On the valves a pearl sticks fast; on the flesh it lies loose. But its nucleus is always some small, hard object, say a sterile egg or a grain of sand, around which the mother-of-pearl is deposited in thin, concentric layers over several years in succession.”
“Can one find several pearls in the same oyster?” Conseil asked.
“Yes, my boy. There are some shellfish that turn into real jewel coffers. They even mention one oyster, about which I remain dubious, that supposedly contained at least 150 sharks.”
“Did I say sharks?” I exclaimed hastily. “I meant 150 pearls. Sharks wouldn’t make sense.”
“Indeed,” Conseil said. “But will master now tell us how one goes about extracting these pearls?”
“One proceeds in several ways, and often when pearls stick to the valves, fishermen even pull them loose with pliers. But usually the shellfish are spread out on mats made from the esparto grass that covers the beaches. Thus they die in the open air, and by the end of ten days they’ve rotted sufficiently. Next they’re immersed in huge tanks of salt water, then they’re opened up and washed. At this point the sorters begin their twofold task. First they remove the layers of mother-of-pearl, which are known in the industry by the names legitimate silver, bastard white, or bastard black, and these are shipped out in cases weighing 125 to 150 kilograms. Then they remove the oyster’s meaty tissue, boil it, and finally strain it, in order to extract even the smallest pearls.”