290 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 



their voyages in such a manner that the merchants are regularly sup- 

 plied ; and the mollusks ordinarily remain in the hold of the vessels until 

 the cargo is sold. However cold it may be, they will live for several 

 days, provided the hatchway is not opened until the hour for removal. 

 They have been known to live in this way for a month. 



With a few exceptions, we may say that a large part of the cultivated 

 oysters in the Northern States come from the Chesapeake and the 

 mouth of the Delaware, where the planters can procure them at so low 

 a price as to make it unnecessary to take part in the local fisheries. 



The fishermen of Maryland and Virginia sell them at from 15 to 20 

 cents a bushel, containing from 200 to 250, according to the size of the 

 oyster. It must be acknowledged, however, that these oysters, although 

 they may be improved by culture, and in certain cases acquire a saltier 

 taste, are never quite equal to those of the coast of Connecticut, of 

 Rhode Island, of certain parts of Massachusetts, &c. The native oys- 

 ters are generally consumed in the neighborhood ; are sold at a much 

 higher price; and are never sent without their shells into the interior. 

 The most highly esteemed oysters come from the bays of New York, 

 New Haven, and Providence; from different parts of Long Island Sound, 

 and from the shores of New Jersey, (principally from Milk Pond and 

 Absecom Creek.) In my opinion those taken at Blue Point, in the great 

 bay south of Long Island, are the most delicate of all. 



When not consumed raw, the oysters are prepared in a variety of 

 ways. They are pickled and preserved by the Appert process ; they are 

 eaten in the form of soup, or stewed, broiled, made into pat^s, &c, and 

 they serve, besides, as accessories to numerous culinary preparations. 

 The consumption is so extensive that in the towns along the coast dur- 

 ing the winter season it forms a part of the daily food of almost every 

 family in moderate circumstances. 



In all the great centers of population there are large establishments 

 known under the name of oyster-houses, where the mollusks are sold, 

 prepared in every possible way. These are, in fact, restaurants, and 

 differ from the ordinary establishments of the kind, only in being espec- 

 ially intended for the sale of every variety of shell-fish. In New York 

 there are more than three hundred of these oyster-houses, some of which 

 are handsomely furnished, and situated in the finest portions of the 

 city. They are mainly frequented by the commercial class, who take a 

 meal here in the middle of the day. Oysters are also sold in small 

 shops, and even at stalls in the open street, where the working classes 

 supply themselves.* 



Oyster-soup (stew) is the most favorite preparation of the mollusk with 

 Americans; and during the winter season it is an almost universal cus- 

 tom with them to call for it at the oyster-houses after leaving the the- 

 ater. It is so popular that it is even introduced as a refreshment at large 



* During the summer tho oysters are preserved in the oyster-houses by placing them 

 upon a block of ice ; which lowers the temperature, so that they live for several days. 



