The Pascagoula democrat-star. (Pascagoula, Miss.) 1878-1920, 1889-09-27
Gin 1emorraf-S Star
7 IN ENGLAND.
Best Varieties said TO Come From France.

The old belief that oysters ar,
ont Of season during those month
which do not have an RI IN then
IS almost exploded. Ii is now
some years since the impol tation
of The American "BInr Point oys-
ter aroused a taste for summer
oysters IN The English palate, but
now the summer trade has risen 10
such proportions that II dealer
sells ON an average Of 10000 oyS-
tiers every week throughout The
year.
The best oysters imported to
the English market for summer
consumprion,' sand a French dealer
TO a IaH MAI Gd@ctte representa-.
tive, "come from France. They
are bred in large quantities all
along The French coast, 1T Area,
chon and on the Brittany coast IN
many places. Probably as many
as 4OO,000,0O0 oysters are thus rear
Ell every year. But a great many
also come from L, rIugai and from
the United States. Some five or
SIX different varieties come from
America, of which Blue Points,
Saddlerocks, Cap Mays are among
The best. French oysters, for Use
IN England during the summer.
are imported during The months Of
March and April and relad at
WmStable, Colchester, Brightiing>-
sea and other places on the coast.
1T Is IA somewhat risky business,
however; for instance, one year
You may import and relay, saw a
couple OF million oysters. and the
results fully justify You by giving
you line, plump, healthy oysters.
Inc next year yon think YOU will
double your venture, and YOU are
as llkelY as not to find all your
lnolluScs waterY and thin. In or.
der TO have your oysters in good
condition for The English summer
market you are oblige! to import
Them III the months | have named.
Tor warm weather will make them
spawn, and they are not so easy 10
transport. You have 10 take into
consideration The time il takes to
pack, ship, transport and urpack.
ana as that Is about eight DAYS. E
you can imagine that in ANYTHING 9
Ike warm weather your oysters
are very liable to die, and then of
course are useless. About the
only difficulty the summer oyster !
trade has to contend with is the :;
spawning. Hot weather will cause !
oysters to do this, but a dealer s
KNOWS a spawning oyster directly Il
he sees one, and throws ii away al
once. E
"French oysters will not live in :
our relay beds during The winter, =
1t is too cold and too stormy for 6
hem they must, therefore, be {
used during the months when the q
English oysters cannot be obtained. =
1t IS true that they will stand out
he winter at Milton, near Port.
and, and at Falmouth and on The d
vest coast, but The traffic wouldnlG
make 1t worth while. A good r
french oyster, which has been re. -
AID at one Of our coast beds like
colchester or Whilstable, is in bet
er condition and is often a far bel g 4
er than a real native during I !
he months OF August and Sep
ember, because these latter have
OF vet got over The effects Of IN
DaWnlng and are not yet thorough ~
well and healthy.
ut is a difficult thing, almost an III
nposSlbllily, TO persuade London Ere
That HEY can buy Il fine oyster cont
n a shilling Il dozen. That is ! TGo
nat am selling Whirstable sec sraso
ids-m other words. French oys- All ai'
rs relald at WhItSlable-lor in
e city. People seem to think
at the only way to get a good -
.Strr Is to pay a high price for il. q Z
"a not one in twenty knows that
e majority OF sO-called real Q I
unstable natives are imported
The American oysters are ex.
'elt Tor cooking purposes, and
'l'ieS iIey are The hardest Tvs.
S lhal come into the country.
eY Will live for Two months and
IN The finest condition at The end
II. Well, you see Won can nj
Isl count upon three weeks beinu
zen In transport. and although
y are just packed in barrels and
opened for feeding or any.
~ during the voyage across tile
ahtlc, still they are generally
condition when they
I'VE and very few die. Some
Ele like them for ealing raw.
eed a very large trade is done
mem among those who cannot
.rd The higher prices charged
French and English natives.
they undoubtedly excellent
all cooking purposes.
ne portuguese oyster seems 10
e had lis day. Ii is loo fat and
ilayor does not suit every bal.
stlll II also cooks we'll. Alto.
Ter, should say that for the
.mer trade alone in England
0 4O,OO0,000 TO 50,O0O.O OOo of oys.
are imported every year, and
e is absolutely 40 r. aSon what.
why oyster lovers should moi
e as many fine fish as they
/ at any and every period OF
year III Enu1frh