THE OYSTER-INDUSTRY. 29 



Tbe effect of tliis innovation has been very marked upon the trade ; whether for good or ill there are two opposite 

 opinions, the general verdict being that this feature works against the best interests of the trade. In their favor, 

 it is said, in general, that they cau be sold cbcaper than any other oysters, and hence are accessible to the poorer 

 class of people ; that they are as good as the cargo-oysters, and that in the increased number sold is compensation 

 for the diminished percentage of profit. I will quote some opinions expressed to me in this direction: 



The Boston Oyster- Company considered the iiniovatiou of Norfolk opened oysters not unfavorable to business 

 generally, although hurtful to the cargo-trade. Although higher profits were received five or six years ago, three 

 times as many gallons are sold now as then, and hence dealers can afford to take less. Selling more cheaply a 

 grade of goods equal to the old stock opened here, they give better satisfaction and sell more. There is less risk, 

 also, than with cargoes, in which they had relinquished large dealings. They washed all their oysters from Norfolk 

 carefully, and had heard no complaint of ill-health resulting from eating them. 



The Chesapeake Oyster-Company deal almost wholly in opened oysters, and believe in the Norfolk trade, for 

 the same reasons as given in the report of the " Boston " company, and say that, with their refrigerator barrels, they 

 have no trouble with warm-weather losses. One of the advantages of this new business is, that a man can begin it 

 with small means, since the stock may be procured in quantities as small, or large, as desired. 



11. R. Higgins thought the oysters opened iu Norfolk as good by the time they got here as those of the same 

 grade opened here out of cargoes. He used them largely, and had opened a branch-house in Norfolk in order to 

 compete with the Norfolk shippers on their own ground. By sending to his customers fidl packages, he avoided 

 the complaints against the Virginia shippers, that they sent "scant" barrels, pretending to allow for a "swell" of 

 the contents, which does not occur. 



This, I believe, completes the list of those who would not be glad to see the Norfolk opened oysters disappear 

 from the market. Indeed, so strong is the prejudice, that an effort was made about two years ago to induce the 

 legislature to forbid their importation into the state ; but this failed, it being opposed not only by certain consumers 

 and carriers, but by two or three of the wholesale-dealers themselves. In opposition to them it is asserted that 

 their quality is poor ; that they are unhealthy ; that the losses attending them are greater than with cargoes, and 

 that they unduly cheapen all superior grades of stock. Two grades are brought to Boston, but for one of the 

 "selected" come ten barrels of the "common", the cheapest and poorest oysters brought to the Norfolk market. 

 The alleged injuriousness of them is said to arise from their too great age when they arrive. It is almost impossible, 

 any way it is arranged, to get the stock from Norfolk to Boston's customers in less than a week. If they are put 

 upon the steamer in Norfolk immediately upon being opened, come speedily, and the weather remains cold, little 

 fault will be found. It is rare, however, that this favorable conjunction of circumstances occurs, and a largo 

 percentage of almost every cargo is thrown away. One firm dumped overboard 300 gallons out of a single shipment 

 recently. Under such circumstances the wholesaler will save all he can, inchuliug now and then some he ought to 

 throw away ; and the same thing will occur in the shop of the retailer, so that frequently tbe consumer gets oysters 

 not fit to eat. Eumors of sickness and death resulting are common enough, but I failed to trace any to a 

 trustworthy origin in truth. They are often dirty, and are washed again and again, until the aroma and delectable 

 flavor is all gone from their lacerated and rinsed remains. They are only tit to be cooked in a method calculated 

 to disguise their insipidity, by the time Vermont, Maine, or Canada get them for dinner. 



Nor does it appear that a large increase of sales has followed the introduction of this new stock. Trade has 

 changed rather than amplified, wbile prices have been reduced in a marked manner throughout the whole list. If, 

 now, tbe wholesale-dealer clears 5 cents a gallon on Virginia oysters, in shell or out, he thinks himself doing well. 

 Most of the business is done on a much smaller margin. Considerable profit, however, is made on the "superior 

 grade " of Norfolk stock ; but only a little of this is brought on. Worse than this, however, for Boston merchants, 

 is the fact that Norfolk cuts out much of their regular custom. A man anywhere can buy five or ten gallons and 

 have them sent to him just (or very nearly) as cheap as the wholesaler who gets his thousand gallons. The natural 

 result is, that many retailers and large consumers, like tbe hotels, do send direct to Virginia. With tbe cargo- 

 method this is out of the question. All consumers near Boston or other importing cities must go there for supplies. 

 Take it all in all, Boston thoroughly deplores the innovation, but comforts herself with the conviction, that already 

 she sees signs of general dissatisfaction, and looks forward to a speedy abandonment of the new for the old method. 



KiXDs OF OYSTERS SOLD IN BOSTON.— A large variety of oysters are to be found on sale in Boston from 

 widely diflerent points. Those from the shore of Connecticut used to be highly esteemed, but they have gone out 

 of the Boston market. The "Cape" and "Providence" oysters are better of late, and tbe expense of bringing them 

 on is much less tban from Connecticut. About five years ago the very choicest brand eaten came from Wareham, 

 at the northern extremity of Buzzard's bay. Now these are poor, and better ones come from Cotuit. on the " heel" 

 of Cape Cod, and the best of all (in my judgmeut) are from the Sandwich shore, particularly Monument river. The 

 size, fine appearance, and saltuess of the "Cape" or " native" oysters recommend them for "bench" stock, to be 

 eaten raw. You see advertised also the Blue-point, Saddle-rock, Stamford, and Norwalk oysters, more familiar 

 to New Yorkers; but they are kept for a special, small custom, as " fancy ". 



