THE OYSTEE. 53 



lot to spill the water each carries in a reservoir of 

 N'ature's providing, they need no other viaticum for the 

 oui-ney. 



The moment an oyster in the barrel opens its mouth 

 t dies, because there is nothing in the barrel to sustain 

 ts life. It is therefore as well, on the receipt of the 

 ittle cask, to open it at once by removing the top and 

 ;he first hoop, and then to place the top on the upper- 

 nost layer of oysters, keeping it in position by the 

 iddition of some heavy weight, which causes the staves 

 spread and stand erect ; and as the layers of oysters 

 ire required for the table, it is only necessary each time 

 replace the top and the weight to a similar position 

 keep the remainder fresh for a few days. But the 

 rue lover of an oyster will have some regard for his 

 ittle favourite. Sea-water may be had in London and 

 tther large towns for sixpence per gallon, and when 

 hat cannot be procured the pound packet of salts, 

 iccording to the recipe we have given, will not cost 

 ^Qore than eighteen-pence at any chemist's, and that 

 "[uantity will produce thiTe gallons of artificial sea- 

 iivater. Thus provided, unpack the barrel, and spread 

 lut the oysters in a large flat earthenware dish, just 

 overing them with water, and you may keep them for 

 nany weeks as fresh as when they first left their beds. 



