Evening star. [volume] (Washington, D.C.) 1854-1972, 1884-09-27
THE OYSTER AT HOME.
A Trip Through the Oyster Beds Of the
Northern Waters

Trip Through the Oyster Beds OF the
Northern Waters.
MR. @. W. HARvET GIVES SOME POINTS AS TO
THE CONDITION OF THE OYSTER THIS SEASON
HOW CULTIvAToRs TRY TO IMPROVE THE
FLAVOR OF oYsTERs-GIvING THEM DRINK
THE MERITS OF THE VARIOUS BRANDS DE-
sCRIBED.
Mr.. Harvey, of the firm of Harvey & Holden,
the restaurateurs, whose long experience has
made him All authority on the subject Of oys-
tiers, has just returned from his annual trip to
the northern oyster beds.
In conversation with STAR reporter Mr..
Harvey gave some interesting particulars as to
the results OF his observations upon the condi-
ton OF the oyster and the probable supply.
"My observations of the oysters in the north
ern waters this year." remarked Mr.. Harvey lis
that they are In better condition and more nu-
merous than they have been for years. l have
been visiting the beds in Long Island Sound.
Princess bay, and Red Bank, where the Shrews-
burys are shipped. for the past fifteen years, in
fact. ever since they began TO cultivate the oys-
ter at these points. / find that the cultivation
OF the oyster is carried on with better success in
these waters than in the south. They get their
oysters to market quicker and in better condi-
ton, and are more intelligent about changing
them about from one place to another"
How far north did you gof" asked the lis
tener.
Il went as far as Fair Haven. on the Connec-
ticut Shore, he replied. where | found that
the stock was very fair. All along the coast
down. including Long Island and the East river,
the oysters were in good condition. Along the
Jersey coast where | went-Red Bank, Baypolis.
Cape Shore. Cape May, Morris river. and the
western shore of Delaware-I found a first
class stock. Oysters bid fair to be better on the
Jersey and Long Island coasts than for the
past three years. The merchants and planters
are lubiiant over tire prospect of a big trade
They think that there will be large shipments
to Europe on account OF the abundance"
THE FAvoR1TE OYSTER IN EUROPE.
"What sort of oysters is usually sent to the
foreign market?" interrupted the reporter.
"Generally the Blue Points," was the reply,
(which, as you know are found in Brookhaven
bay, on the coast OF Long Island. They are the
favorite American oysters in Europe and this is
mainly due to their superior flavor and small
size. They bring a smaller price than the Eu-
ropean oysters, because the latter have pecu-
liar copperish taste, which the English are ac
customed to. and expect to find in an oyster.
The Blue Points are not the first in rank among
English epicures on this account"
" Has the size anything to do with their
favOr:' asked the reporter.
Nothing at ALL" said Mr.. Harvey. as he
watched the smoke curling IN from his cigar
inc nhidiitt OASttf is picieTfcu SifIlN because
it is easier to handle on the table. When
served on the half shell, they don't take up so
much room and then they don't make quite as
big mOuthful. These favorite brands of oss-
ters, such as the Blue Points. the Rock
Always, the Shrcwburys and other Gys-
tiers are superior, to oysters from other
localities because of the difference in the
water You can change the flavor of an oyster
just as you can a pot OF soup. You know that
in soups the stock or consomme is only made,
and from that nearly all the other kinds are
obtained byth addition Of the chicken or ye.ee-
tables: or whatever is used. Take an oyster and
change it from salt water to fresh OF partly
fresh. and it makes a difference in its flavor
The northern oyster cuitivatorS are studying
this feature Of the business. with a consequent
Improvement in the flavor and quality of the
oysters have often seen them take a dead
salt oyster and bring it flesh When the oyster
man brings oysters in from the deep water and
throws them over into fresh water it is what
they call giving them drink"
THE FAV0RITE BRANDS OF OYSTERS.
How do you rate the principal brands of
oysters now in the market as to favor. &c ~
asked the reporter.
Il suppose" replied Mr. Harvey. after think
Ing moment, THAT the Saddle-rOcks naturally
comes to mind when you speak of fayorlt e
brands Of oysters, but the fact is this brand is
n0w extinct or nearly SO. for they don't ret
Norwalk. Conn, harbor, aud got their name
from the reef around which they grew. Saddle
rock oyster is now trade-name for the prime
extra size of East river oysters and the largest
oysters of the other varieties. AS far as the
flavor is concerned, the R0ckaways are the finest
favored oyster in the market The Shrews-
burys and Blue Points are the most delicate.
the East rivers most salty. but little coarse.
The Long Island sound o ster is a very fine fat
oyster. but has not the flavor of those | have
mentioned"
DISTINGUISHING OYSTERS By THEIR FLAVOR.
us it possible to distinguish between these
varieties by the taste ?" asked the reporter
Certainly it is" said Mr.. Harvey, Just in
the same way as you distinguish between the
different vintaGes of wine or brandy or the
kinds OF tea am able to tell the difference
between the varieties of oysters simply by tasting
them, and many OF my customers can do the
same thing. But the bulk of the oyster con-
sumers do not know one oyster from another.
The real oyster epicure never puts anything on
an oyster when eaten raw. Some, however use
q dash Of lemon juice. But when a man puts on
oil sorts of condiments he is not apt to know
or care about what sort of an oyster he is eat
ing.
son Wednesday," continued Mr.. Harvey. as
the visitor rose to co. II will start for nv
annual trip through the Chesapeake bay and its
tributaries, among the southern oyster beds"