impaired. It is a common practice in many cities, even where oysters are delivered fresh daily from their beds, to open large quantities of them and put them in tubs and sell them from these tubs to customers. It thus happens that customers often buy oysters that have been opened 24 hours or more and which are naturally of a very changed flavor. Strict regulations in regard to the use of fresh oysters, favoring their being opened when they are ready for consumption or requiring that they should be kept in the condition of palatability and properly kept cool until ready for consumption, should be observed.
Shipment of Opened Oysters.—Opened oysters are shipped extensively to all parts of the country. After removal from the shell the oysters are washed to remove the natural water, since this becomes ropy during shipment. They are then packed in wooden tubs of various sizes, a piece of ice added, covered, and delivered to the fast express or freight service. In this way the oysters may be kept free of dangerous deterioration for several days. In such cases care must be exercised to keep the temperature low and to secure a sanitary environment. Thus protected the oysters should arrive at their destination without any further change than the necessary loss of flavor caused by the conditions of preparation and transportation.
Proportion of Shell and Oysters.—The following illustration (Report of the U. S. Commissioner of Fish and Fisheries for 1888, page 784) shows the relative proportion of the flesh, liquid, and refuse for two or three varieties of oysters:
Name: Oysters ("East Rivers").
Locality: Cow Bay, Long Island Sound, New York.
Received: April 8, 1881, from E. G. Blackford.
Description: Length, 2-1/2 to 5-1/2 inches; breadth, 1-3/4 to 3-1/2 inches.
Weighings in Preparation for Analysis.
Grms. Lbs. Oz. Percent.
Flesh, 558.0 1 3.6 10.27
Liquid, 543.7 1 3.1 10.01
Refuse (shells, etc.), 4,284.7 9 7.2 78.86
Loss, 47.3 .. 1.7 .86
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Total, 51 oysters, 5,433.7 11 15.6 100.00
Name: Oysters ("Sounds").
Locality: Princess Bay, Staten Island, New York.
Received: November 30, 1881, from Dorlon & Shaffer, New York City.
Description: Thirty oysters in shell.
Weighings in Preparation for Analysis.
Grms. Lbs. Oz. Percent.
Flesh, 384.0 .. 13.5 8.24
Liquid, 436.0 .. 15.4 9.35
Refuse, 3,816.0 8 6.6 81.87
Loss, 25.0 .. 0.9 0.54
- —
Total, 30 oysters, 4,661.0 10 4.4 100.00
The above data show that for 100 pounds of shelled oysters only about 10 pounds of meat are found. There is also about 10 pounds of liquid or juice that escapes when the oyster is opened. There is an average of 80 pounds of shell and other refuse. When it is remembered that, as will be
