The daily gazette., 1878-10-17
SECOND EDITION
THE OYSTER SEASON.
1T is FAIRLY oPENED-THE WARN
WEATHER A DRAwBACK-HowM MANY

OYSTERS ARE USED IN WILMINGTON.
Although many lovers Of the oyster eat
this de!ic Gus bivalve during the whole
year, the bulk of its consumption ceases
from the last of April until the first of
September, during which interval, accord
ing to popular tradition, the letter or" de-
parts from the month and enters into the
oysters, making them rotten. The oyster
"season" therefore, may be rated from
from September until April.
The season in this city has now fairly
opened, and has already assumed consid-
erable activity although the warm
weather is serious drawback. A great
many people will not eat oysters until
real cold weather prevails, and the
bivalve assumes its most delicate flavor
and most bracing properties. The bulk
of the season, therefore from the first of
December until some time in March,
during which period the consumption
will fully double its present proportions.
To get at reliable estimate of the
amount of oysters disposed of in Will
mington each week, is a very difficult
matter. Five or six years ago the deal
ers were few in number and all well
known, but during the business depres-
sion of the past few years men out OF
work have gone into the oyster business
on small scale for the purpose of max
ing living. These men buy oysters in
small quantities, open them at their
homes, and then carry them around in
large cans, selling them from house to
house by the quart or pint. In this way
large quantities are disposed of each
week.
Doubtless the largest wholesale dealer
in oysters in this city is Mr.. j. It. Gard
ner, whose place of business is at the S.
w. corner of Seventh and Shipley streets.
At present Mr.. Gardner is handling about
$50 bushels per week, but the advent of
winter weather will just about double
this amount. Taking this as basis, it
is estimated that the total consumption
in this city is at present between 1900
and 1900 bushels that it will be fair
prospect that it will reach 5000 bushels,
when the cold weather fairly sets in.
The oysters that Mr.. Gardner is now
disposing ofare Seafords, Crisfields, Della
ware Bays, Absecoms, Morris River Coves
and Western Shores. He has also Just
received lot of Chincoteagues, which are
about the first ever received in this city.
Later in the season will come the
Chesapeake Bays, Lynn Havens, Cherry
Stones, Nansemonds, and the James and
York rivers.
There are quite number of oyster
dredgers in this city who procure the oys-
ters at the various beds down the Della
ware Bay and sell them in this city.
These boats generally tie up at Church
street wharf, and during the winter many
people 60 down to the wharf on Sunday
mornings and eat their oysters on the
wharf 'from the shell". By this means
they get the oyster in almost its native
freshness, and the plan is very popular
with those to whom the oyster is the
greatest of luxuries.
Shucked oysters, from the oyster-pack-
ing houses. were formerly sold in this city
but they did not agree with many people
and now few If any are sold here.
STYLES OF SERVING.
Among the many styles in which oys-
ters are served up at restaurants may be
mentioned the following: Raw, fried,
stewed, scalloped, broiled, oyster pie,
oyster sausages, oyster patties, mock
roast oyster fritters, squizzled oysters,
Bay City, oyster loaf, oyster omelet,
steamed oyster, French scalloped oys-
ters, pan roast and broiled on toast. Be-
low will br found brief description of
how some of these different styles are
cooked and served up.
To scallop oysters you take deep
dish, butter it, and sprinkle bread
crumbs over the bottom then put alter
nate layers of crumbs and oysters; pour
u, lion md he -
thick layer of crumbs, moisteRed with
butter; cook until the top is nicely
Drowned, and serve hot.
Oyster sausages are made by mincing
the oysters, mixing with fine bread
crumbs and beef suet chopped very fine,
with tablespoon each of salt and pep
per added, and twice as much mace, and
one third of asmall nutmeg. Then moist
en- the whole with two unbeaten eggs,
set the mixture in cool place an hour or
so, make into sausages and fry in butter
until of light-browa color.
A broiled oyster is simply laid on q
grid-iron and broiled in the ordinary
Wav, and served hot with butter.
To make pie, take can of oysters,
put them in pie dish with the liquor,
season, make light crust and lay over
the top and cook in the oven, with a
quick fire.
OySU6T patUttS arc Iuduo Dy uulUk bIual
patty pans with puff paste rolled thin and
placing them in ay1ulck oven; after the
oysters are drained mix with them tea
spoonful of -four and an ounce of butter,
put into a saucepan and hold over gen.
tie fire for few minutes, season, pour
in the hquor, and let it boil for two min
utes; then fill tine pattles with oysters and
thin sauce and serve hot.
Fritters are best made by taking four
eggs, q ceaspoonful each of milk, salt and
pepper and bread crum Is; lard the oy-
sters, make an omlet batter with table,
spoonful of milk, dip each oyster into the
batter and then into fine crumbs of bread.
Then fry them to a light brown color.
To sQuizzle oysters drain them IN col
ander and put them into frying pan,
with salt and pepper; when the oysters
are puffed, pour them into four ounces of
melted butter in platter and serve.
A pan roast is simply oysters roasted
in small deep pan over quick fire,
and seasoned TO suit the taste.
An omelet is made nearly like ham
omelet. Mince the oysters and mix with
them flour and beaten eggs, and milk
enough to make it the consistency of
and fold like an ordinary ONE
let.
French scalloped oysters consist of oys-
ters, butter, sprig of parsley, pepper
and a little lemon juice put the oysters
in boiling water; then roll them in butter
with minced parsley, pepper and lemon
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