56 THE OYSTEK. 



day." The poor man has no need to bid his cook, 

 like his wealthy neighbour, buy real sea-water, or 

 salts for the preparation of artificial sea- water, for the 

 preservation of his oysters. There are thousands of 

 hands outstretched to receive his nimble penny, and to 

 give him in return oysters as fine as any which can 

 grace the table of the wealthiest in the land. To me it 

 is a treat to stand by and see how rapidly oyster after 

 oyster disappears down the capacious throat of some 

 stalwart son of toil, and to think that my favourite 

 health-giving mollusk, in every one that is swallowed, 

 is adding strength and muscle to those upon whom we 

 so greatly depend for the nation's wealth and prosperity. 

 People generally, however, are somewhat indifferent 

 about the manner of opening oysters, and the time ol 

 eating them after they are opened ; yet nothing deserves 

 more consideration at the hands of your ti-ue oyster-eater. 

 The oyster should be eaten the moment it is opened, il 

 eaten raw, with its own liquor in the under shell, as we 

 have already stated on the very highest of all gastrono- 

 mical authorities. It is well worth a little practice to 

 learn to open the oyster oneself, for a bungling opera- 

 tor injures our little favourite, and baulks the expectant 

 appetite by his unsightly incisions. I learnt the art 

 years ago in one of the Midland counties, where Christ- 

 mas-eve would scarce be Christmas-eve, without an 

 oyster supper. Let me sketch the scene. In the centre 

 of the table, covered with a clean white cloth up to the 

 top hoop, stands the barrel of oysters, a kindly remem- 

 brance from a friend, and the more kind because oysters 

 are not found in fresh-water streams. Each gentleman at 



