On the California coast the abalones are gathered in large quantities for the pearls, for the shells, and especially for the flesh, which is dried and used for food. The principal fishing grounds are at Point Lobos in Monterey County, and along the shores of Catalina and Santa Rosa islands in Santa Barbara County, with smaller quantities from Halfmoon Bay and from the rocks along the shores of Mendocino County. At low tide the fishermen wade out in shallow water, and, by means of a knife, separate the mollusk from its resting-place. Unless this is done quickly and before the mollusk has time to prepare itself for the attack, it closes down on the rock by means of its sucker-like foot, from which it cannot be removed without breaking the shell. A story is told at Santa Barbara of a Chinese fisherman having been drowned off one of the outer islands by having his hand caught underneath the shell of an abalone. A few years ago, Japanese fishermen introduced the use of diving-suits in taking these mollusks in three fathoms of water; but in March, 1907, the California legislature interdicted this form of fishery. That legislature also interdicted the capture of black abalones measuring “less than twelve inches around the outer edge of the shell, or any other abalone, the shell of which shall measure less than fifteen inches around the outer edge.” The animal is removed from the shell by thrusting a thin blade of soft steel between the flesh and the shell, and thus loosening the great muscle. The flesh is salted and boiled, and then strung on long rods to dry in the open air. When properly cured, the pieces are almost as hard and stiff as sole leather. Most of it is packed in sacks and exported to China, but large quantities are sold on the Pacific coast at from five to ten cents per pound. The catch is much less than it was forty years ago. [Illustration: SHELL OF PEARL-BEARING ABALONE From the coast of California ]