1260 OYSTERS, AND ALL ABOUT THEM. 



To the Editor of the Standard. 



Sir, Quite agreeing with " Royal Whitstable " as to 

 the open field for inventive genius in the matter of a safety 

 oyster-opener, may I suggest a means of minimising the 

 danger in the use of the present trade opener, a very dan- 

 gerous weapon in the hands of inexperienced people ? 



Let " Royal Whitstable ' take an oyster, holding it 

 firmly in the left hand, the flange, or thin part, towards the 

 palm, the thumb across the flat or top shell, and making 

 a bed for the lower shell upon the doubled-up second 

 finger, the first finger encircling the edge, he will thus 

 secure a very firm hold. In the right hand let him take 

 his knife, placing the thumb along the one side to within 

 the third of an inch of the point, resting the lower side on 

 the first finger between the first and second knuckles. An 

 examination will show a division at the point of the 

 bivalve, into which gently insert the point of the knife. 

 This point is very soft, and the knife will readily enter 

 until it is safely embedded ; then work with a side-to-side 

 motion until the muscle is divided and the top shell can 

 be lifted off. The mollusc is then discovered lying in its 

 own liquor. Divide it from the lower shell by cutting the 

 muscle, just turn it over, and it is ready for table, without 

 shell or grit. 



I am, Sir, your obedient servant, 



HENRY WILSON. 



September 25. 



To the Editor of the Standard. 



Sir, I live some little distance from town, also two 

 miles from the nearest fishmonger's, and have frequently 

 experienced the same difficulty in opening oysters as your 

 correspondent, " Whitstable Royal." 



