OYSTER CATCHER 



4441 



OZONE 



when broiled, fried or escalloped, or when used 

 in turkey dressing. B.M.W. 



Consult Brooks' The Oyster: Summary of a Sci- 

 entific Study; Moore's Oysters and Methods of 

 Oyster Culture. 



OYSTER CATCHER, a wading bird, native 

 to seacoasts in most warm sections of the 

 globe. Its name refers to its sharp-edged bill, 

 used in opening shellfish, clams, oysters and 

 other mollusks, which form its food. It is a 



THE 



OYSTER 



CATCHER 



skilful diver and has strong powers of flight. 

 Oyster catchers make no attempt at nest-build- 

 ing, but deposit their three or four eggs, which 

 are buff, marked with dark brown, among the 

 bare pebbles. 



OYSTER PLANT, or SAL'SIFY, a biennial 

 garden vegetable, cultivated for its roots, which 

 when cooked have a little of the flavor of oys- 

 ters, hence the name. It is a native of Europe, 

 but has been domesticated in America, grows 

 to a height of four feet, bears showy, purple 

 flowers and thrives in deep, rich soil. The roots 

 make a palatable food; to prepare them they 

 are allowed to stand in cold water until the 

 outer fiber is softened, then scraped, cut into 

 small pieces and cooked until tender, after 

 which they are drained, creamed in the ordi- 

 nary way and seasoned with butter, pepper and 

 salt. When raw. tin y will keep in good condi- 

 tion in cool, moist places. 



OZARK, o'zahrk, MOUNTAINS, an irregular 

 range of hills extending from the southern part 

 of Illinois into Missouri, then down into Ar- 



kansas and Oklahoma. They belong with the 

 oldest mountain regions in the world, and vary 

 from 1,500 to 2,000 feet in altitude, the highest 

 point being Pilot Knob, in Iron County, Mo. 

 They are covered with timber, and the mineral 

 deposits, which include lead, coal and iron, are 

 very extensive. 

 Many valleys rich 

 in cereals, fruit 

 and live stock 

 penetrate differ- 

 ent parts of 

 the group. The 

 Ouachita Moun- 

 tains, south of 

 the Arkansas 

 River, are a con- 

 tinuation of this 

 group. 



OZONE, ozohn, 

 from a Greek 

 word meaning / 

 smell, is a form 

 of oxygen, but is 

 more active and 

 concentrated than 

 that element, and 

 has an odor re- 

 sembling chlorine. 



It is thought to OYSTER pLANT 



be present in the (o) Root; (b) fruit . (c) 

 air, especially in stalk and flower, 

 the country or by the sea, but about cities it 

 is always changed to ordinary oxygen by the 

 action of the smoke and gases which are con- 

 stantly escaping. It is this idea that makes 

 people think of pure air as ozone. 



Three volumes of oxygen are condensed to 

 two when ozone is formed. It is frequently made 

 in small quantities when oxidation takes place, 

 but most of the ozone thought to be present 

 in the air is formed by electrical discharges. 

 It is particularly noticeable immediately after 

 a thunderstorm. It is one of the most power- 

 ful oxidizing agents known; it bleaches dye- 

 stuffs and indigo, and is used aa a germicide for 

 sterilizing water. It is easily changed back to 

 ordinary oxygen by heat. See OXYGEN. 



