The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1874-09-19


of cases have been soldin this city since
the commencement Of the first month OF
the season with an 1T" and the time gen.
orally conceded to be alawfur to deal in
the frisky and palatable edible. As near
ly everybody eats oysters it will be a
matter of sincere qualification to them
to know that the crop is excellent and
abundant. Few know the care and pre-
caution necessary to the cultivation and
growth of this bivalve. Oysters are first
taken from their native beds, that is they
are caught at various place as otier
fish are caught. The planting is done
by selecting several acres of water at Ia
vorable spots near the shore, into when
the oysters are thrown to spawn, ana
where, consequently, the crop is raised.
The egg of the oyster is somewhat like
that of the fish; it spatters out and rises
to the surface, but soon settles down,
catching upon the first substance it meets
below. The egg will grow on block OF
wood, or stone, or almost any hard sub
stance. Oystermen, however, frequently
throw into this plantation some thous-
ands Of shells, we'll dried and whitened
by the action of tho sun, and this method
is considered the most favorable to the
growth of the oyster. In about two or
three weeks the egg has become about
the size of three cent piece. 1t ceases
to grow in cold weather, and sometimes
the water may become too cold for 1t to
live at all. In the spring 1t grows rapid
ly. Old and experienced oyster dealers
say that the oyster is fit for the market
after three years growth, and, in fact,
that the oysters yearly presented for sale
are rarely over that age. Others, how
ever, say that the oyster has not reached
maturity until it is seven years ofage
In New York the fancy stock is known
as Rockaways, East Rivers and Blue
Points. The East Rivers are an espe-
cial favorite. They come from all the
little inlets which run into dozens OF
places along the river, and are SAID to
have more delicious favor than any
Others. In regard to this matter, how
ever, tastes differ. But Of all the differ
ent kinds of Virginia oysters are the
most celebrated for juices and flavor.
Most of people are not aware that
there is no such oysters nowadays as the
Saddle Rock. Every large oyster may
be called Saddle Rock, but the genuine
article of that name long ago disappeared.
The origin of the name arose forty years
ago, and the designation has since been
kept up. At Little Neck, situated
about eighteen miles up the East
river, forty years ago, or Whereabouts,
oysters used to be taken
from cove in that vicinity, in which was
Il large rock called the SADDLE Rock, J
OWING W It's loTIllhllOn' i Nv '.S'N'' ''N
en- from the natural bed here were found
to be of the most delicious flavor and Of
the largest size. So great was the de-
mand for them that the natural bed soon
got to be worked out, and no amount of
''planting" elsewhere could keep the sup
ply equal to the demand. Within few
years from that time the Saddle Rocks
had been gobbled up and no more were
to be found, either on the land or in the
sea, nor have they dwelt anywhere, so
far as since known, except in the imagin-
ations of oyster saloon keepers.
The trade in oysters is simply enor-
nous. One hundred thousand men make
livelihood out of it. 1t is carried on
the most extensive scale in Boston, New
York, Philadelphia, Baltimore and Mop
folk, and Chicago even does great bust
ness. The amount consumed, if known,
would be astonishing. Next to potatoes
the most popular food is the oyster. O..
A FRIEND Turns THIEF.-Friend
ship in these degenerate days is not like
it was in the days of Damon and Pythi-
as. Two friends named respectively