Viewing page 6 of 7

00:12:26
00:15:16
00:12:26

Transcription: [00:12:28]
{SPEAKER name="Christine Gray"}
They shuck fast, I think... Debbie shucked clam I don't know if Debbie shucked clams or not. But most of them have shuck clams, yeah

[00:12:31]
{SPEAKER name="Shelia Montague Parker"}
Okay. What do they think about it, are they still, are any of them still shucking or?

[00:12:36]
{SPEAKER name="Christine Gray"}
No, no... they-they like the money but uhm they do get very tired. Its very tiresome and I think
everybody that shuck clams goes through backache and the shoulders and all but uhm of course they
prefer working somewhere else. But they did alright when they were workin.

[00:13:00]
{SPEAKER name="Shelia Montague Parker"}
Okay. What do people generally think of, what's their impression when you tell them that you're a
clam shucker or oyster shucker?

[00:13:11]
{SPEAKER name="Christine Gray"}
Well most people think, I think they, it's a thing of like the oyster think because it's damp and you're gonna catch pneumonia or go into bad health and die. I'd love to have a bed. [[?]] You know a bed [[?]] because it's damp down there but we wore classic apron you don't get wet
{SPEAKER name="Shelia Montague Parker"}
Mmm hmm
[00:13:33]
{SPEAKER name="Christine Gray"}
And so there's nothing to really put you in bad health.
[00:13:36]
{SPEAKER name="Shelia Montague Parker"}
Mm hmm. Where do you usually get your equipment from and stuff, your boots and your...
[00:13:4o]
{SPEAKER name="Christine Gray"}
Well we buy our boots, you know, you can get your boots at any department store. But uh, he sell the apron and the knives right there.
[00:13:50]
{SPEAKER name="Shelia Montague Parker"}
Okay. What's the usual fee and how often do you have to buy each item?

[00:13:56]
{SPEAKER name="Christine Gray"}
Well an apron, it depend on how you take care of it and my apron would last me I know two years, and of course your knife until you wear that out, that lasts a long time too

[00:14:11]
{SPEAKER name="Shelia Montague Parker"}
Why has the, why is there a difference in the, the oyster handle, oyster knife handle now, it used to be a wooden type handle now it's a different type material. Why is there a difference?
{SPEAKER name="Christine Gray"}
Oyster?

{SPEAKER name="Shelia Montague Parker"}
or clam, It's now a white type?

{SPEAKER name="Christine Gray"}
Okay, oh alright, a clam knife it used to be a steel handle. And um, I think some people had started complaining about it making their hands sore. But I used the steel handle until I wore the blade right down to nothing and it never gave me a problem. So I guess, I don't know, this plastic thing that they have now, I guess it's supposed to be better for your hand.
[00:14:55]
It's bigger. So you can hold it, you know, better.

{SPEAKER name="Shelia Montague Parker"}
Okay. Um, how has working at the oyster clam house benefitted you and your family?

[00:15:09]
{SPEAKER name="Christine Gray"}
Well, for the past, I'll say um

Please note that the language and terminology used in this collection reflects the context and culture of the time of its creation, and may include culturally sensitive information. As an historical document, its contents may be at odds with contemporary views and terminology. The information within this collection does not reflect the views of the Smithsonian Institution, but is available in its original form to facilitate research. For questions or comments regarding sensitive content, access, and use related to this collection, please contact transcribe@si.edu.