Evening star. [volume] (Washington, D.C.) 1854-1972, 1881-01-22

A French man Crillcises Roth S1ur
Oyster Openers and Oyster Eaters.

OysScH OPeneIS ana oyster Eaters.
Among all the hundreds OF persons who opaa
oysters IN this city, there Is not one who opens
them on the European plan said an exasoer-
ated Frenchman TO a sun reporter az have
lived In your country twenty-six years, and
opener who knew his business That man wa,
az the famous old Mason Boree In i4th strest.
Here the Frenchman heaved q sigh.l Mar
unez, poor fehoW, had to advertise for weeks
before ne got him, and I'm not sure but that
az last the oyster opener had to be imported.
Inere is correct way for doing almost
everything; and generally the correct way
is the easiest, as In this matter of opening
oysters. The way to open an oyster so as TO
save all the liquor, which, to connoisseurs is a
valuable part, is not to smash 1t and murder It,
II, as they do In Boston, Baltimore, Washing
ton and other places. And then your oyster
openers always lay out the oyster on the fiat or
convex col shell SO that by the time your pl, OF
raw on the half she'll comes to you what little
luice that was not spilled In the slaughtering
has all run away. The live oyster opens and
closes clos It's shells at win by means Of tough
third OF an inch 10 length. This hinge is at
the small or narrow end OF the oyster. 1t fol-
lows that all that Is needed to be done to sepa-
1ats the Two shells whether the oyster is alive
visible when the shells are closed but those
WHO understand the business taud any one can
ieafn IL In I'VE minutes) know exactly where
Il have showed this little trick TO scores OF
oyster openers but because it is little difficult
az hrst they go on with their IN suiing and stab
Ding. Now, when Martinez had finally secured
this French oyster opener who knew his bust.
ness, he Get him at work at the side of the man
who opened after the barDaTouS fashion still in
vogue in this country. What was the result?
Why, he opened two oysters while the other
man was opening one, and every oyster tn 1t he
opened was laid out Oh the deep shell without
drop OF the liquor being lost 1t Is one OF the
greatest pleasures In the world to eat oysters
opened In that way. But you Americans always
go In for appearances And when / ask an
sters on the deep shell, even II he must open
them In the wrong way, he always says he pre-
sents them on the fiat or convex shell because
they look better so.
'tThen there's another shameful outrage upon
us lovers OF the oyster. l mean the exOrbitanC
price we have to pay for them. Now. nothing
less than dozen and a half Of oysters on the
half shell will satisfy me. So you see at twenty
cents plate-haIf dozen to the plate-it costs
me sixty cents every time eat oysters. The
original cost OF these eighteen oysters would be
about ten or twelve cents. 1t is really too bad
that oysters cannot be obtained cheaper in this
country, SO that the poor and especially the
sick, might get more of them. for | consider
them about the best article OF diet that we can
get. An oyster Is the only thing that knoH OF
tnat can be received with impunity into col
lapsed stomach too feeble to secrete the diges-
singular fact that the oyster contains these
fluids In itself. so that when eaten they digest
themselves. have eaten oysters with Keen
relish when the mere sight or even the tho lgnt
OF any other kind OF food would make me sick, -
NJ ]. Sen,