The Rise And Decline Of The Olympia Oyster 



tise and proclaim the virtues of their discovery. They 

 recognized it's quality and it became their ambition to 

 let the people know that the "Pearl of all Oysters" grew 

 in our own waters. 



Adjectives describe many things, but it is difficult to 

 describe a delicate flavor with words. "Luscious, ex- 

 quisite, delightful, delicate, food for the Gods, the 

 aristocrat of all oysters" — all are descriptive words 

 that have been used to glorify it, but after all has been 

 said, the real test is in the eating; an experience in eating 

 speaks more eloquently than words. 



The Olympia Oyster has been described as a "very 

 small oyster." Hal Boyle the columnist once described 

 them as "forty to the dozen"; in fact there are over three 

 hundred to the pint when shucked. The size removes the 

 objection often heard, especially by the ladies, to other 

 oysters and classifies them as "delicate." 



The biology of the Olympia Oyster I shall leave to 

 others. As to it's food value, chemical analysis shows 

 that it abounds in valuable minerals and very little fat; 

 an ideal food for waistline watchers, and as good for the 

 health as the taste. 



To supply the public with such an article of food, to 

 develop it's cultivation, it's processing, it's distribution, 

 was the challenge experienced by these pioneers and the 

 interest which they took in their work continued through 

 the years. 



(21) 



