Delaware state journal. [volume] (Wilmington, Del.) 1870-1883, 1883-09-27
rHK LUSCIOUS Brr1LrE.
weekly Consumption Sf oysters ny
WiImingf0uians-An oyster Eating
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Community.
Dredgers, dealers AMI consumers are
united IN the opinion that the oysterF
caught during the present season are
tnu h enp TiOr in quality to tus prod nct
for sewers yesT4 oast The reason toi
their superiority is uns nowp some
attribute it tp the water, others to tile
.eaLher. Whatever ars the iDhnsDoes
! brUught tn besr on the oysters there is no
denying the iset that they are fstleF ana
| more pleasing TO the palate this SEASON
than usual. -=.---
leading dealer, who WAS discussing
the oyster question last week, gave the
rather astonishing information that shout
| 1,600 bushels of small oysters and 100
| barrels of primes were consumed in this
city per week. AS barrel contatns three
| bushels, the total OF bushels is inGreased
to l 900. A bushsl of smsll oysters when
| opened will yield about four or five
| quarts ready for cooking, aud a quart
will hold about rs; 80 to IS OF the lar ,er
| oysters, generally used for frying or con-
| sumed from the half shell, will fill a
quart measure.
The smaller oysters are oaught in the
Nanticoke aud shipped here from Seaford.
Selling at rs cents per qaart, they are
found ia the majority OF stews sud in
pies. Tho larger grade, Tapgiers aud
| PuOomokes are brought here from Girls
field and sell at DO cents per quart. The
large ones OF these varitiss picked out,
and pnder the label of "extra prime"
bring 30 cents per quart. -5
The finest oysters shipped to this city
are caught in Johnson's bay, bear the
name of their propagating watsis aud are
shipped from Crisheld. peculiar prop
srty in the water OF the bay, fattens the
oyster quickly and imparts pretty
white appearance. Bivalves take y from
less favored waters and planted in John
sons bay, soon partake of the excellent
qualities of the native plant, and are sold
as such. johnson Bays are the best
oysters caught in any of the streams
washing the Delaware peninsula, ard
next tJ the Shrewsbury are the finest in
the market. The Shrewsburys are
known as a New York oyster and COM
mand the highest prices. In some OF he
leading restaurants in the large cities
they bring as much as rs cents per half
dozen.
The waters of Johnson's bay yield an
and when shipped to the larger cities
they are sold as Shrewsbury or Saddle
Rock, AID, in TACT, any variety which
pieas-s the taste of the epiours and COM
mands big prices. Cherrystones, Blue
Points, and Lynn Havens are also favorlte
names under which Snow Hill shipments
frequently masquerade.
The Morris River Coves are favorite
with the great majority of people. Large
quantities of oysters caught in the Chesa-
peake bay during the spring are trans
planted in Morris river where they are
left for q year or two until the waters
give to them fine flavor and increase
their bulk. They are then sold under
the name of Morris River Cows. Nine
tenths of this variety are taken, as stated,
from the Chesapeake and transplanted in
the river whose name they take in COM
mercisl circles.
The Delaware bay Oysters are excellent
in quality and usually tat in season.
The highest point in the bay at which
they are caught in any considerable
quality is at Ship John Light.
An experienced oysterman, who has
been accustomed to handling the fruits
of the dredger before opened can tell by
the shells from what waters they were
taken. Each variety has peculiar
something about the formation of its
covering which is easily distinguished by
the man who wields the knife.
The oyster shell has slso commercial
valns though it is comparatively email.
Reduced by the application OF heat to
lime they are used as fertilizer or rs is
the case il this city ior purifying gas.
They are valued at 25 cents per load by
gas makers.