The American Oyster

Onr American oyster surpasses iu sÍ7,o and fulncss uil óthër oysters of the worlil. He is found all olong our seashore, Lrom IMaine tö Mexico, bnt iu grcatost almmlanee and inost genenms growth l'rom Long Ialand sound to ('hesapeake bay. On the l'aeific coast tlic oyBter is not noarlv 80 Jmgc as on the A(l;iiitie. olbough the Httle oystcis of California ñijá inch esteemed for tlicir llnvor. In lMigland oysters aro both sniall and sbaxce. It is not inore size that makfle the oysters dosirablc. Some very largo oysters ure finbby and watery, md ruakc pooi eating. TJnti] oamparatively recent iuoprovemëntg in rapid tvans)ioi'l:ifion. luxury of fresh oysters was a rarity to dwollois in the iiiland paxts f the United Slates. EJven as f ar Eas aa Pitteburg "shell oysters," were so far fröm commou :is to be tlic suliject of gjpccial .sigtis in restaurant Windows. Tho generjp jmlilic wliQ ate öystors partook oí (he eanned artiole. ïwenty years ago peö])le advertised as a sieoial attiaction at church fairs and olher festivals such eanned oysters as people of the seaboard ■nould conpider hardly lit to offer dogs. Since tliat time great improvements have been made in canning oysters, and they now may bo qnoted au reallyfit to ent wlien freshly-opened onefs cannot be procnred. An immense canned business is done in New York, as well as in Baltimore and Philadelphia.