124 MADRAS FISHERIES BULLETIN VOL. Xllt, 



they will keep quite well till next day, if after full steaming (in the 

 opening operation) they are placed in cold water in which I per 

 cent (of the weight of water) of bicarbonate of soda has been 

 dissolved ; the statement has not been tested in this tropical 

 country. Oysters are usually packed ' wet,' i.e., in their own liquor 

 which has been saved for the purpose plus a small amount of. weak 

 brine, of about 3° B., or similar to sea water. The number or weight 

 of oysters in cans even of the same size greatly differs, but the 

 labels should show the details. A so-called I lb. can (that is, one 

 which will hold about I lb. water) is usually packed with about 

 6 oz. of oysters. Owing to the fluid contents cans are processed a 

 comparatively short time, viz., from 10 to 20 minutes — according 

 to the size of cans — at II lb. (240" F.) ; or from 35 to 65 minutes in 

 boiling water. 



Pickled oysters, i.e., oysters preserved in spiced vinegar, should 

 only be canned in glass jars. 



194. The following American canning recipe is given not only 

 to show another mode of using oysters but as a type recipe in 

 which other fish, e.g., prawns, etc., may be substituted for oysters; 

 it is also obvious that the macaroni and cheese may be canned 

 without the oysters. On the other hand, except in camp or travel- 

 ling, most housewives will prefer to make their own fresh macaroni- 

 cheese, and add oysters, etc., from a can. Take, say, 10 lb. 

 macaroni, cut in a slicer to I inch length, submerge in water at 

 212° F. but do not continue the boiling ; remove after 5 minutes 

 when the macaroni should be somewhat gummy ; add grated cheese 

 to taste, e.g., from 2 lb., and from 2 to 3 oz. of ground white 

 pepper; mix thoroughly. Then add 3 lb. of chopped oysters 

 (prawns, etc.), with any liquor from the oysters ; pack two-thirds 

 full and add hot 10 per cent brine (or some of the 10 per cent brine 

 in which the prawns are boiled) ; test, exhaust, and process for 

 about 45 minutes for I lb. cans. This recipe has never been tried 

 at Beypore but may readily be varied by omissions or additions 

 or substitutions. The 10 per cent brine seems unduly strong or 

 saline. 



195. Mussels. — These nutritious shell fish, said to be more tasty 

 than oysters, may be canned like oysters, but since the shells are 

 thin, they require very slight steaming to open them. 



196. Crabs and Lobsters. — These are extensively canned but, at 

 all events in this Presidency, lobsters are not found and crabs are 



