Artificial Oysters

The very newest gastronomic , acy is artificial oysters. Of course this j news oomes from Paris, where it is sald tlie mock bivalve is enjoying a tremendous vogue, sas the New York Commercial Advertiser. A lady who was blown home to America on a Novemter breeze, corroborates this news, and says: "They are not what are called mock oy&ters- that is, meat done up in a patty- but the real bivalve, intended to serve raw. And, as far as looks go, you would say at a glance that they were genulne natlves, but whon you come to eat one the difference is perceptible at once. How they are made, and what materials are used in their manufacture, is a mystery which I did not solve, but It is certain that a great deal of money Is made by the producers. The usual price pald for these artificial oysters is 3 cents aplece, or 30 cents a dozen, and someitimes in the second-class restaurants they are to be had for a penny each, though they are not apt to be very fresh at that prlce. You order a dozen, and when the waiter brings them to you they look as n4ce as the real oyster that you get in the best oyster house. If you are not a good judge of oysters you -wlll eat them with your wine and go away without asklng aay questions. The only really genulne thing about these oysters is the shells. The manufacturera buy second-hand shells from the restaurant keepers at a small expense, and with a harmless and tasteless paste fasten the spurious oyster in lts place. The imitations are consumed In such large quantiües that the dealers in real oysters are urging the restaurants and hotel keepers to break up their shells as fast as their contente are eaten, and even pay the cooks and walters liberally to pound them to pieces, so that the makers of the artificial article will have a Hmlted supply of shells It is not likely that the absurd dainties will be imported to America, beoause oysters are so cheap here. In Paris oysters and champagne go together, and one is as dear as the other.