Implements and Their L'ses 145 



ers, they arc often placed in tin cans and hermeti 



cally sealed. These arc packed in a wooden box in two 

 rows, leaving a space between for ice. Though the tin 

 can has gradually fallen into disuse during the lasl few 

 years, it is in some ways the best container yet devised 

 for fresh, shucked oysters. But the more usual method 

 in the North, as well as al Baltimore and Norfolk, now is 

 to use barrels, half-barrels, or pails of wood. Pieces of 

 ice are put in with the 03 practice that fortunately 



is being abandoned — and before the pure food laws wenl 

 into effect, it i-> possible a pinch of boric or salicylic a' id, 

 also — and a cover fitted tightly and securely over them. 

 Other containers, such as pint and quart bottles with 



board stoppers, and double receptacles with a space 

 between for ice, are beginning- to be used. 



Even without additional refrigeration, these raw oys- 



will remain fresh for ten days or two weeks in the 

 winter. They are transported b ter trail 



by express, and all the central even west of the 



Mississippi, receive them in good condition. Haiti:. 

 controls a large part of the inland territory, Xew Haven 

 and other Lon^ Island Sound cities naturally supply the 

 denser population of Xew England. Many raw 03 

 from Chesapeake Bay are also -cut North. Several fa 

 brands of northern in the shell, on the other 



hand, find a lar^e market in Baltimore, Washington, and 

 other southern citi> 



The packing industry has long been establ: Mo- 



bile, and and rapidly at Xew Orli 



Thei •erritory in the Sou'' ipplied from 



;t they are also shipping far 



north as Q 'oun- 



tains. Without doubt Xew Orleans will in a few 



