St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1898-12-10
OYSTERS ARE PRIME.
This Season's Divalves Said 10 0e n
Elrst-Class Conditi0n-A Great
Industry.

The oyster season Of 1S9S-99 gives
every indication Of being the most
prosperous for many years. Experts
say the early drought and late rains
were the very thing to put the oyster
n the best sf condition. Few persons
have any ide Of the extent or value OF
the oyster trade of Maryland. and il ut
the proposed home-product show II is
shown in miniature how oysters are
caught from the bottom OF the bay,
brought TO market. sold and packed
for shipment as far west MS the Pncitic
coast the eyes of the people would
doubtless be opened as to the i'm
portance of this industry, which Is one
OF the greatest sources OF wealth to
the state and her citizens. ard any
thing that affects it is of the deepest
interest. The Chesapeake bay. which
is the largest and most prolific in oy-
sters, fish and water fowl in the
Uniteo States, has water surface OF
1900 square miles. and the oyster beds
lie at Intervals along either side OF the
chanLel in. as a rule. water less than
20 feet in depth. The total area occu-
pied by oyster beds in the bay is esti-
mateu at about 200 square miles.
Until a comparatively recent date
our supply OF oysters was drawn al
most entirely from the natural beds,
which were originally so vast that 1t
vas . common saying that they were
inexhaustible. The fallaey of this
view las been abundantly proven. and
wherever reliance has been placed
upon natural beds solely there has
been decreasing supply TO meet an
increasing demand.
1t would hardly be credited that dur
ing last season alone 5.354.324 bushels
Of fine oysters were used By Baltimore
packers, while those outside this city
in various parts of the state used l..
eO6, ,O2p bushels more. These figures
include the entire amount canned and
shipped raw TO all parts Of the union
The number Of bushels used for home
consumption by restaurants. families
ETC.. is estimated at about ten pei
cent. of the amount handled by the
Baltimore packers.
There are over 100 canneries and oy'
ster-packiny establishments in thi.
city. and they employ thousands OF
hande in the shucking. handling. pack
ing and shipping OF the oysters. Ever
womeE and children are provided with
employment: in the shucking and pack
ing OF the bivalves.
It is estimated that Of the tota
amount OF oysters handled Is per cent
are put up in cans and IS per cent
shipped shucked in barrels. bucket.
and tubs, in which chunks Of ice ars
placed.
In this way the Chesapeake oyster.
are carried in good condition all tho
way across the continent to the cite.
of the Pacific coast. They have beer
shippe to Europe in the shell, but ow
| ing to the fact that they became heat
ed or shiptoard they were not il
prime condition on arrival. Expert!
say the temperature Of an oyster
should never get above IS IL ii Is Il
he kept alive and in good condition
nor should il freeze. for freezing kill!
1t. This season number of Bnltimor,
packers VIII try the experiment o
sending oysters across the Atlantic il
the refrigerator chambers Of the cat
lie carrying steamers out OF this port
These chambers are of great capacity
and can be kept as cold as desired b!
refrigerating machines. They are in
tended for the shipment OF dressed
beef. in which they have been highl!
succe. xful. and there is no doubt tha
| oysters carried in them would arriv'
on the other side in fine condition
The idea is a new one. and il II prove
. success our oyster trade may b
| still more extended by the building VI
Of = prosperous and lucrative trade
with the folks across the water
Baltimore Sun.