THE OYSTER AT HOME. 269 



When oysters are to travel by rail, they are usually 

 dispatched in barrels. Where the barrels are packed at 

 the beds, as the Colchester or " Byfleet barrelled oysters ' : 

 are, they should not be disturbed till wanted for the table, 

 as they will keep good as they are for a week or ten days ; 

 for, being carefully packed so as not to spill the water each 

 carries in a reservoir of Nature's providing, they need no 

 other viaticum for the journey. 



The moment an oyster in the barrel opens its mouth 

 it dies, because there is nothing in the barrel to sustain its 

 life. It is therefore as well, on the receipt of the little 

 cask, to open it at once by removing the top and the first 

 hoop, and then to place the top on the uppermost layer of 

 oysters, keeping it in position by the addition of some 

 heavy weight, which causes the staves to spread and stand 

 .erect ; and as the layers of oysters are required for the 

 table, it is only necessary each time to replace the top 

 and the weight to a similar position, to keep the remainder 

 fresh for a few days. But the true lover of an oyster will 

 have some regard for his little favourite. Sea-water may 

 be had in London and other large towns for sixpence per 

 gallon, and when that cannot be procured the pound- 

 packet of salts, according to the recipe we have given, will 

 not cost more than eighteen-pence at any chemist's, and 

 that quantity will produce three gallons of artificial sea- 

 water. Thus provided, unpack the barrel, and spread out 

 the oysters in a large flat earthenware dish, just covering 

 them with water, and you may keep them for many weeks 

 as fresh as when they first left their beds, (f] 



(r) " The Oyster," pp. 50-3. 



