Oysters

No other shell-fish is as highly prized as this. The oyster usually takes the name of the place where it is grown, because the quality and flavor depend very much upon the feeding grounds. The Blue-point, a small, round oyster from Long Island, is considered the finest in the market, and it costs about twice as much as the common oyster. Next comes the Wareham, thought by many quite equal to the Blue-point. It is a salt water oyster, and is, therefore, particularly good for serving raw. The Providence River oyster is large and well flavored, yet costs only about half as much as the Blue-point. The very large ones, however, sell at the same price. Oysters are found all along the coast from Massachusetts to the Gulf of Mexico. Those taken from the cool Northern waters are the best. The sooner this shell-fish is used after being opened, the better. In the months of May, June, July and August, the oyster becomes soft and milky. It is not then very healthful or well flavored. The common-sized oysters are good for all purposes of cooking except broiling and frying, when the large are preferable. The very large ones are not served as frequently on the half shell as in former years, the Blue-point, or the small Wareham, having supplanted them.