New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1900-04-08
OYSTERS AND THE TRUST.
SMALL POSSIBILITY THAT ORGANIZA-
TON WILL IMPROVE THE QUAIL
ITY OF THE PRODUCT.

On II the promoters Of the proposed oyster
trust in speaking to a Tribune reporter a few
days ago, said that the object of the combina-
ton not only reduce the expenses Of pro-
duction. but 10 improve the quality of the
product: that the formation of a trust, while
It would have no effect on the retail price of
oysters. would control the output TO such
extent as 10 withhold from the market all but
the better grades.
THE forces which operate in making oysters
good or otherwise" said Eugene Blackford.
Cannot be controlled 10y any combna-
ton If men means and that part of the COM
blnaion prospectus which hints at improvement
in quality is ridiculous. Oysters change in quail
ity. and that Is fact known to all oyster deal
ers and 10 all students Of the subject The Blue
Point oyster. for instance, known for years
as the best in flavor. 1t brought a good price
and no argument was Strong enough to convince
Some people that there were other good varieties
Then it fell off in quality. became poor and
tasteless, and this took place when the same
conditions prevailed when il acknowl-
edged TO be the most desirable article OF its
class This matter of deterioration has been the
subject Of much research for years, and some
years ago ! made experiments at Cold Spring
Harbor with Professor Bashford Dean. of Co
lumbia by which we hoped to determine the
causes Of oyster deterioration Close examina-
tons Of the oyster were made by Professor
Dean at various times during the season. The
food on which the byalVe subsisted the quality
and quantity taken were all closely watched,
ana this INVESTIGATION was carried on over two
years but unfortunately. these were good
years and no results were obtainable as to
causes for degeneration or deterioration. But
our examinations established the theory that
variation in quality is due to the supply OF
Cations upon which the oyster feeds
after his first two weeks of life the oyster be-
comes fixture, and must take the food which
brought to him the tides. Great drouths
VII make him thin and small, abundant rains
VII improve his condition and there are many
similar uncomfortable agencies which have a
olIect bearing on he oysters condition No man
Can tell with any degree Of certainty what the
quality viii be from one season to another; the
Product Of q bed may be plump. fat and OF good
navor in September, and by December it may
Nave run down to such an extent that it could
not De recognized as the same stock
j had remarkable experience a few years
ago in oyster culture which will illustrate my
polnI visited place in Connecticut where
mere was mill pond opening on Long Island
eound- ate some oysters which had been
U1hen from the pond. and thought them the
"les' mad ever eaten They were fat plump,
hnshuy golden in color and had a delicious
I3'or- bought a large quantity, and sent them
~ Hencs. who were loud in their praises
VI Inc oysters as / had been. / went back to
tne Place, took a lease Of all the oyster terri
pHy mat / could obtain and employed a prac-
I'D FISHERMAN TO take charge plant and look
elVt the property. The conditions were OF the
-1sl favorable kind; the waters of the Sound
D"eo and flowed through the pond where
PAINTED the superior oysters, and I ran the
~ee lot I'VE years. but never able to get
sooo an oyster out of it as in the first year.
'ne natural causes were at the bottom Of this
se'eroration, and they are beyond the ken OF
-1h This happens al all beds There good
Noi such matters"
"H change In the quality Of oysters Is the
'e Oh the rotation in popularity of the vari-
'sr1eties Middle aged men tell of the time
sc" me big Saddle Rocks, which came from
island Sound. commanded the highest
10 and were considered the best They be-
poor and unpopular, and the beds have
exhausted Other varieties have had the
late. and for that reason the people who
now the quality fiuctuates do not order
particular variety. but leave that to the
VINO usually knows from which beds
s"oa stock is received
are compelled to carry many varieties of
- Oh our bills Of fare" said the proprietor
''puiar restaurant because there are so
~'' people who are cranks on the subject
o., H' some day when he is in good form and