The Rise And Decline Of The Olympia Oyster 



1 



Olympia Oyster Peculiarities. 



THE AVERAGE PERSON WOULD NOT KNOW ONE 

 Olympia Oyster from another if they saw them in the 

 shell. Yet, there is a difference; each locality produces 

 an oyster that is slightly different. This difference was 

 soon learned by customers who bought them in the shell. 

 They could look at an oyster and tell the ground on which 

 it was grown. This was very important to them, for some 

 oysters opened easier than others, and some oyster beds 

 produced oysters that were fatter than others; had more 

 meat content. A hard shell oyster was a better shipping 

 oyster, but took longer to open. From a fat oyster the 

 customer got more oyster meat per bushel or sack. 



The appearance of the oyster meat was also a factor. 

 The oysters grown on beds in one locality have a very 



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