Dear Monique:
The scariest part about cleaning a Cassis is that the meat is so acidic that you don't dare leave it in water for the meat to rot. I collected a real prize in Senegal last summer and was truly paranoid about ruining it, so I went overboard being careful, but on the other hand maybe you can't go overboard.
If I were you at this point, rather than trying to rot the meat, I would try drying the meat by pouring alcohol into the aperture and turning the shell to allow the liquid to trickle down all the way to where that meat is probably hiding, then set it upside down, making very sure that nothing leaks out, and leave it for a week or so, then drain thoroughly, and let it dry out, making absolutely sure nothing leaks out on the shield. Like I said, I was paranoid.
Just don't let any liquid stay on the shield. Hope that helps.
Debbie Duval
>>> "M. McMahon" <[log in to unmask]> 3/26/2007 1:33 PM >>>
Hello all,
I was able to clean my Cassis tuberosa by researching the archives on conch-l, which is extremely helpful. However, there is part of the animal left that I am unable to reach. I can't see but when I shake it, I can hear it rattling inside and of course there is the smell. I live in an apartment building and burying it is not an option. I don't have any ultrasonic cleaning tools. I did read somewhere that if you leave the animal in water for a few days it will rot and make it easier to clean. Is this true? Please help me. This is my first, I would love to put it on display. Thanks in advance,
Monique
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