SIX'IEKNTH ANNUAL MKE'l'lNG. 43 



" Water always thickens the natural juices that adhere to the 

 surface of the oyster; and makes them slim3^ If to,o much water 

 is added the oyster loses its plumpness and firmness and becomes 

 watery and flabby. 



" Oysters that have been floated bear transportation in tlie 

 shell much better than when shipped directly from their beds. 

 Oysters, too, that are taken from their shells and packed in all 

 their native juices spoil much sooner than when their juices are 

 strained out and the meats are washed in fresh cold water. 



" Lona^ clams are not floated — but round clams are. But both, 

 when shucked are washed in fresh water. This cleanses them 

 of mud, sand and excess of salt; increases their bulk and im- 

 proves their flavor. After washing they will keep much longer 

 without risk of spoiling. If the salt is left in them, as thev 

 come from their native beds, their liquor will ferment and they 

 will quickly spoil. 



"The above facts are gathered from the most intelligent men 

 in the shell-fish business in Connecticut, — men who have had 

 many years experience in gathering oysters and clams and pre- 

 paring them for home and foreign consumption. Thev are all 

 agreed that by judicious floating in the shell, and by washing 

 and soaking when out of the shell, the oyster and the clam in- 

 crease in bulk and improve in quality and flavor. We will not 

 presume to say that this increased bulk is anything more than a 

 mechanical distension of the organs and the cellular tissues of 

 the oyster by water; or that its improved flavor is not due simplv 

 to a loss of bitter sea salt dissolved out by the water. Many in- 

 telligent cultivators are confident that the increase in bulk is a 

 growth of fat; while just as many, of equal intelligence, declare 

 that it is mere ' bloat ' or distention, akin to that of a dry sponge 

 when plunged into the water. The exact nature of the change 

 the chemist alone can determine." 



The following experiments were made with oysters supplied 

 by Mr. F. T. Lane, of New Haven, Conn., a communication from 

 whom was just quoted, and for whose courteous aid as well in 

 furnishing the specimens as in giving useful information, I take 

 this occasion to express thanks. 



The oysters liad been brouo; ht from the James and Potoiua 



