SUPPLEMENT. 1257 



the best products. These premiums were hotly contested 

 for by the fishermen and fish-curers. 



The Fishmongers' Company, from its surplus funds, 

 should award and contribute similar prizes for our fisher- 

 folk. 



PRESERVED CHINESE OYSTERS. 



The Chinese remove the oyster-shells. They plunge 

 the separated oysters into boiling water. The oysters are 

 then dried in the sun, and preserved till required for 

 eating. 



COOKING OYSTERS. 



This Chinese process, like grilling, scalloping, or 

 stewins:, coagulates the ovster, making it less soluble and 



o 7 o s *~J 



digestible, and less healthy. 



POISONOUS OYSTERS. 



Of course fresh oysters taken from foul or sewage con- 

 taminated waters may produce typhoid fever. All oysters, 

 mussels, etc., taken from stagnant water, may also be poi- 

 sonous. 



PARASITES IN OYSTERS. 



The chance of uncooked oysters possibly containing 

 parasites, which, being eaten by man, might there develop 

 a stage further, appears, though a possible danger, to be 

 fortunately a rare one. The same applies to mussels, lob- 

 sters, crabs, cockles, and other fish if eaten raw. Cooking- 

 would probably kill the parasites. 



The dried male organs of the sea lion are popular 

 Chinese aphrodisiacs. 



J. LAURENCE HAMILTON, M.R.C.S. 



