202 GEOGRAPHICAL REVIEW OF THE FISHERIES. 



tb;it they sent 'scant' barrels, pretending to allow for a ' swell' of the contents, which does not 

 occur. 



"This, I believe, completes the list of those who would not be glad to see the Norfolk opened 

 oysters disappear from the market. Indeed, so strong is the prejudice, that an effort was made 

 about two years ago to induce the legislature to forbid their importation into the State; but this failed 

 it being opposed not only by certain consumers and carriers, but by two or three of the wholesale 

 dealers themselves. In opposition to them it is asserted that their quality is poor; that they are 

 unhealthy; that the losses attending them are greater than with cargoes, and that they unduly 

 cheapen all superior grades of stock. Two grades are brought to Boston, but for one of the 

 'selected' come ten barrels of the 'common,' the cheapest and poorest oysters brought to the Nor- 

 folk market. The alleged iujuriousuess of them is said to arise from their too great age when they 

 arrive. It is almost impossible, any way it is arranged, to get the stock from Norfolk to Boston's 

 customers in less than a week. If they are put upon the steamer in Norfolk immediately upon 

 being opened, come speedily, and the weather remains cold, little fault will be found. It is rare, 

 however, that this favorable conjunction of circumstances occurs, and a large percentage of almost 

 every cargo is thrown away. One firm dumped overboard 300 gallons out of a single shipment 

 recently. Under such circumstances the wholesaler will save all he can, including now and then 

 some he ought to throw away; and the same thing will occur in the shop of the retailer, so that 

 frequently the consumer gets oysters not fit to eat. Rumors of sickness and death resulting are 

 common enough, but I failed to trace any to a trustworthy origin in truth. They are often dirty, 

 and are washed again and again, until the aroma and delectable flavor are all gone from their lacer- 

 ated and rinsed remains. They are only fit to be cooked in a method calculated to disguise their 

 insipidity, by the time Vermont, Maine, or Canada get them for dinner. 



"Nor does it appear that a large increase of sales has followed the introduction of this new 

 stock. Trade has changed rather than amplified, while prices have been reduced in a marked 

 manner throughout the whole list. If, now, the wholesale dealer clears 5 cents a gallon on Vir- 

 ginia oysters, in shell or out, he thinks himself doing well. Most of the business is done on a much 

 smaller margin. Considerable profit, however, is made on the ' superior grade' of Norfolk stock; 

 but only a little of this is brought on. Worse than this, however, for Boston merchants, is the 

 fact that Norfolk cuts out much of their regular custom. A man anywhere can buy 5 or 10 

 gallons and have them sent to him just (or very nearly) as cheap as the wholesaler who gets his 

 thousand gallons. The natural result is, that many retailers and large consumers, like the hotels, 

 do send direct to Virginia. With the cargo method this is out of the question. All consumers 

 near Boston or other importing cities must go there for supplies. Take it all in all, Boston 

 thoroughly deplores the innovation, but comforts herself with the conviction that already she sees 

 signs of general dissatisfaction, and looks forward to a speedy abandonment of the new for the old 

 method. 



"A large variety of oysters are to be found on sale in Boston from widely different points. 

 Those from the shore of Connecticut used to be highly esteemed, but they have gone out of the 

 Boston market. The 'Cape' and ' Providence' oysters are better of late, and the expense of bring- 

 ing them on is much less than from Connecticut. About five years ago the very choicest brand 

 eaten came from Wareham, at the northern extremity of Buzzard's Bay. Now these are poor, and 

 better ones come from Cotuit, on the 'heel' of Cape Cod, and the best of all (in my judgment) are 

 from the Sandwich shore, particularly Monument River. The size, fine appearance, and saltness 

 of the 'Cape' or 'native' oysters recommend them for 'bench' stock, to be eaten raw. You see 



